(S)-5,6-dihydroxy-2,3-bis(2,4-dinitrophenylhydrazono)hexanoic acid | 1327266-74-9

• 分子结构分类: 有机化合物 - 苯类化合物 - 苯和取代衍生物
• 英文名称: (S)-5,6-dihydroxy-2,3-bis(2,4-dinitrophenylhydrazono)hexanoic acid
• CAS: 1327266-74-9
• 化学式: C₁₈H₁₆N₈O₁₂
• 分子量: 536.371
• InChiKey: PWCXTXULNJWEOK-NSHDSACASA-N

计算性质

• 辛醇/水分配系数(LogP)：
  1.38
• 重原子数：
  38.0
• 可旋转键数：
  13.0
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.17
• 拓扑面积：
  299.1
• 氢给体数：
  5.0
• 氢受体数：
  15.0

反应信息

• 作为产物：
  描述：

  2,4-二硝基苯肼 、 乳糖 在 正丁胺 、 盐酸 、 copper(II) sulfate 作用下， 以 水 为溶剂， 反应 1.25h， 以4.2 mg的产率得到(S)-5,6-dihydroxy-2,3-bis(2,4-dinitrophenylhydrazono)hexanoic acid
  参考文献：
  名称：

  Demonstration of the presence of aminoreductone formed during the Maillard reaction in milk

  摘要：

  The Maillard reaction is a common chemical reaction that occurs in food and it generates multiple reaction products. Aminoreductone (AR) is one of the early-stage Maillard reaction products. At present the formation of AR has only been demonstrated in a model system consisting of a monosaccharide or disaccharide and an amino group-containing compound. There is no direct evidence to show the presence of AR in food. In this study, we demonstrated the formation and presence of AR in milk using a combination of 2,4-dinitrophenylhydrazine (DNP) and Cu2+. A DNP derivative of AR oxidised by Cu2+ was isolated and its detailed structure was identified by NMR analysis. We thus directly demonstrated the formation and presence of AR in milk. (C) 2011 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.foodchem.2011.05.079