| 1491153-30-0

• 分子结构分类: 有机化合物 - 有机氧化合物
• CAS: 1491153-30-0
• 化学式: C₅₂H₈₈O₃₉
• 分子量: 1337.25
• InChiKey: FYVJMCPYEMZNEO-JUIYWUAZSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -14.63
• 重原子数：
  91.0
• 可旋转键数：
  19.0
• 环数：
  22.0
• sp3杂化的碳原子比例：
  1.0
• 拓扑面积：
  594.27
• 氢给体数：
  21.0
• 氢受体数：
  39.0

反应信息

• 作为反应物：
  描述：

  在 sodium thiosulfate 作用下， 以 aq. phosphate buffer 为溶剂， 反应 6.0h， 生成
  参考文献：
  名称：

  Synthesis of a Thiol-β-cyclodextrin, a Potential Agent for Controlling Enzymatic Browning in Fruits and Vegetables

  摘要：

  A thiol-beta-cyclodextrin was synthesized by a simple and environmentally friendly three-step method comprising epoxy activation of beta-cyclodextrin, thiosulfate-mediated oxirane opening, and further reduction of the S-alkyl thiosulfate to a thiol group. The final step was optimized by using thiopropyl-agarose, a solid phase reducing agent with many advantages over soluble ones. beta-Cyclodextrin thiolation was confirmed by titration with a thiol-reactive reagent, NMR studies, and MALDI-TOF/TOF. Thiolated cyclodextrin had an average value of one thiol group per molecule. Thiol-beta-cyclodextrin proved to be an excellent agent for controlling polyphenol oxidase activity. This copper-containing enzyme is responsible for browning in fruits and vegetables. Under the same conditions, thiol-beta-cyclodextrin generated a reductive microenvironment that increased the antibrowning effect on Red Delicious apples compared to unmodified beta-cyclodextrin.

  DOI：

  10.1021/jf403063s
• 作为产物：
  描述：

  1,4-丁二醇二缩水甘油醚 、 β-环糊精 在 sodium hydroxide 作用下， 以 水 为溶剂， 反应 1.5h， 生成
  参考文献：
  名称：

  Synthesis of a Thiol-β-cyclodextrin, a Potential Agent for Controlling Enzymatic Browning in Fruits and Vegetables

  摘要：

  A thiol-beta-cyclodextrin was synthesized by a simple and environmentally friendly three-step method comprising epoxy activation of beta-cyclodextrin, thiosulfate-mediated oxirane opening, and further reduction of the S-alkyl thiosulfate to a thiol group. The final step was optimized by using thiopropyl-agarose, a solid phase reducing agent with many advantages over soluble ones. beta-Cyclodextrin thiolation was confirmed by titration with a thiol-reactive reagent, NMR studies, and MALDI-TOF/TOF. Thiolated cyclodextrin had an average value of one thiol group per molecule. Thiol-beta-cyclodextrin proved to be an excellent agent for controlling polyphenol oxidase activity. This copper-containing enzyme is responsible for browning in fruits and vegetables. Under the same conditions, thiol-beta-cyclodextrin generated a reductive microenvironment that increased the antibrowning effect on Red Delicious apples compared to unmodified beta-cyclodextrin.

  DOI：

  10.1021/jf403063s