2-(2-formamidophenyl)isonicotinic acid | 1347742-11-3

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 吡啶及其衍生物
• 英文名称: 2-(2-formamidophenyl)isonicotinic acid
• 英文别名: 2-(2-Formamidophenyl)pyridine-4-carboxylic acid；2-(2-formamidophenyl)pyridine-4-carboxylic acid
• CAS: 1347742-11-3
• 化学式: C₁₃H₁₀N₂O₃
• 分子量: 242.234
• InChiKey: TYXAVAGLXKKYRB-UHFFFAOYSA-N

物化性质

• 沸点：
  639.5±50.0 °C(Predicted)
• 密度：
  1.366±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  1.2
• 重原子数：
  18
• 可旋转键数：
  3
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.0
• 拓扑面积：
  79.3
• 氢给体数：
  2
• 氢受体数：
  4

反应信息

• 作为产物：
  描述：

  (4R)-2-amino-4-carboxy-4hydroxy-5-(1H-indol-3-yl)pentanoic acid 反应 24.0h， 生成 3-吲哚甲醛 、 3-吲哚甲酸 、 2-(2-formamidophenyl)isonicotinic acid 、 2-amino-5-(1H-indol-3-yl)-4-oxopentanoic acid 、 monatin lactone 、 2-hydroxymonatin
  参考文献：
  名称：

  Photostability study of natural high-potency sweetener monatin in a model beverage system and characterisation of the degradation products

  摘要：

  Photodegradation of the naturally occurring high-potency sweetener monatin was studied in a lemon-lime beverage model system under simulated conditions. Most of the monatin disappeared after treatment with the equivalent of four days of ultraviolet light exposure and resulted in the formation of a number of degradation products. These degradation products have been isolated and characterised in the present study. On the basis of these identified structures, a photodegradation pathway has been proposed suggesting that monatin gets oxidised on the indole C-2 position to result in 2-hydroxymonatin. It also undergoes decarboxylation resulting in a 4-oxopentanoic acid analog and a major rearrangement resulting in an isonicotinic acid analog. Monatin also degrades into 3-formylindole and indole-3-carboxylic acid. Besides these, a partial monatin dimer and a monatin lactone were identified as additional degradation products. Details of the isolation and characterisation are given. (C) 2011 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.foodchem.2011.08.073

文献信息

• Methods and Formulations for Inhibiting Degradation of Photosensitive Sweeteners and Sweetener Enhancers
  申请人：Upreti Mani

  公开号：US20120282377A1

  公开（公告）日：2012-11-08

  Methods of inhibiting the degradation of a photosensitive sweetener or a sweetness enhancer in a food or beverage formulation, the method comprising adding a photodegradation-inhibiting amount of one or more antioxidants to the food or beverage formulation; and/or packaging the food or beverage formulation in a UV absorbing container are provided. Food or beverage formulations comprising an antioxidant and a photosensitive sweetener or sweetness enhancer, and/or that is packaged in a UV absorbing package or dark-colored package are also provided.
• [EN] METHODS AND FORMULATIONS FOR INHIBITING DEGRADATION OF PHOTOSENSITIVE SWEETENERS AND SWEETENER ENHANCERS<br/>[FR] PROCÉDÉS ET FORMULATIONS POUR INHIBER LA DÉGRADATION D'ÉDULCORANTS ET ACTIVATEURS D'ÉDULCORANTS PHOTOSENSIBLES
  申请人：COCA COLA CO

  公开号：WO2012151587A1

  公开（公告）日：2012-11-08

  Methods of inhibiting the degradation of a photosensitive sweetener or a sweetness enhancer in a food or beverage formulation, the method comprising adding a photodegradation-inhibiting amount of one or more antioxidants to the food or beverage formulation; and/or packaging the food or beverage formulation in a UV absorbing container are provided. Food or beverage formulations comprising an antioxidant and a photosensitive sweetener or sweetness enhancer, and/or that is packaged in a UV absorbing package or dark-colored package are also provided.
• Photostability study of natural high-potency sweetener monatin in a model beverage system and characterisation of the degradation products
  作者：Mani Upreti、Kasi V. Somayajula、Dennis J. Milanowski、Peter Kowalenko、Ulla Mocek、Rafael San Miguel、Indra Prakash

  DOI：10.1016/j.foodchem.2011.08.073

  日期：2012.3

  Photodegradation of the naturally occurring high-potency sweetener monatin was studied in a lemon-lime beverage model system under simulated conditions. Most of the monatin disappeared after treatment with the equivalent of four days of ultraviolet light exposure and resulted in the formation of a number of degradation products. These degradation products have been isolated and characterised in the present study. On the basis of these identified structures, a photodegradation pathway has been proposed suggesting that monatin gets oxidised on the indole C-2 position to result in 2-hydroxymonatin. It also undergoes decarboxylation resulting in a 4-oxopentanoic acid analog and a major rearrangement resulting in an isonicotinic acid analog. Monatin also degrades into 3-formylindole and indole-3-carboxylic acid. Besides these, a partial monatin dimer and a monatin lactone were identified as additional degradation products. Details of the isolation and characterisation are given. (C) 2011 Elsevier Ltd. All rights reserved.