2-(1,2,3,4,5-pentahydroxypentyl)thiazolidine-4-carboxylic acid | 565157-43-9

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 羧酸及其衍生物
• 英文名称: 2-(1,2,3,4,5-pentahydroxypentyl)thiazolidine-4-carboxylic acid
• 英文别名: glucose cysteine；2-(1,2,3,4,5-pentahydroxypentyl)-1,3-thiazolidin-3-ium-4-carboxylate
• CAS: 565157-43-9
• 化学式: C₉H₁₇NO₇S
• 分子量: 283.302
• InChiKey: JEPVUMTVFPQKQE-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -5.4
• 重原子数：
  18
• 可旋转键数：
  6
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.89
• 拓扑面积：
  176
• 氢给体数：
  7
• 氢受体数：
  9

反应信息

• 作为反应物：
  描述：

  2-(1,2,3,4,5-pentahydroxypentyl)thiazolidine-4-carboxylic acid 、 lead acetate 以 水 为溶剂， 生成
  参考文献：
  名称：

  Takahashi, F.; Mizuguchi, J., Bulletin of the Chemical Society of Japan, 1962, vol. 35, p. 1818 - 1822

  摘要：

  DOI：
• 作为产物：
  描述：

  D-吡喃葡萄糖 、 L-半胱氨酸 在 吡啶 作用下， 以 水 为溶剂， 反应 3.0h， 以4.70 g的产率得到2-(1,2,3,4,5-pentahydroxypentyl)thiazolidine-4-carboxylic acid
  参考文献：
  名称：

  EP2578203

  摘要：

  公开号：

文献信息

• Method for inhibiting or reversing non-enzymatic glycation
  申请人：Szwergold Benjamin

  公开号：US20080009547A1

  公开（公告）日：2008-01-10

  The present invention relates to a method for inhibiting or reversing non-enzymatic glycation of the first intermediate of a biological moiety using an α-thiolamine. By inhibiting or reversing non-enzymatic glycation of the biological moiety, conditions such as aging and diabetic complications can be prevented or reversed.

  本发明涉及使用α-硫代胺抑制或逆转生物分子的第一中间体的非酶促糖基化的方法。通过抑制或逆转生物分子的非酶促糖基化，可以预防或逆转衰老和糖尿病并发症等疾病。
• Composition for enhancing or improving the flavor of foods or drinks and method of enhancing or improving the flavor of foods or drinks by using the same
  申请人：——

  公开号：US20040028787A1

  公开（公告）日：2004-02-12

  In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.

  本申请揭示了一种提高或改善食品或饮料的味道的方法，使用一种非挥发性噻唑烷化合物单独或与非挥发性风味化合物和/或反应风味同时使用，以及一种简单有效的方法，通过抑制热灭菌时的味道恶化或食用时的不愉快气味，改善罐头食品的味道，以及一种简单有效的方法，通过抑制大豆特有的令人不愉快的杂草气味，改善含大豆的食品产品的味道。
• CYSTEINE DERIVATIVE
  申请人：AJINOMOTO CO., INC.

  公开号：US20130095048A1

  公开（公告）日：2013-04-18

  Cysteine compounds represented by the following formula wherein each symbol is as defined in the specification, and salts thereof, are superior in stability, have less odor, exhibit an eumelanin production suppressive effect, and are useful as cosmetic agents.

  以下化学式所代表的半胱氨酸化合物，其中每个符号如规范所定义的，并其盐，具有优异的稳定性，较少气味，表现出黑色素生成抑制效果，可用作化妆品剂。
• Cysteine derivative
  申请人：AJINOMOTO CO., INC.

  公开号：US09212154B2

  公开（公告）日：2015-12-15

  Cysteine compounds represented by the following formula wherein each symbol is as defined in the specification, and salts thereof, are superior in stability, have less odor, exhibit an eumelanin production suppressive effect, and are useful as cosmetic agents.

  以下式子所代表的半胱氨酸化合物及其盐，每个符号如规范所定义，具有更好的稳定性，较少的气味，表现出黑色素生成抑制效果，并可用作化妆品。
• COMPOSITIONS FOR ENHANCING OR IMPROVING THE FLAVOR OF FOODS OR DRINKS AND METHOD OF ENHANCING OR IMPROVING THE FLAVOR OF FOODS OR DRINKS BY USING THE SAME
  申请人：Ajinomoto Co., Inc.

  公开号：EP1317884A1

  公开（公告）日：2003-06-11

  In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.

  本申请公开了一种通过单独使用非挥发性噻唑烷化合物或非挥发性香料化合物和/或与非挥发性噻唑烷化合物同时使用反应香料来增强或改善一般食品或饮料风味的方法、一种简单有效的方法，通过抑制加热杀菌时的风味劣化或食用时的难闻气味来改善蒸煮食品的风味；以及一种简单有效的方法，通过抑制大豆特有的难闻杂草味来改善大豆食品的风味。