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methyl 12-[3-(4-hydroxy-3-methoxyphenyl)prop-2-enoyloxy]octadecanoate | 1383325-24-3

中文名称
——
中文别名
——
英文名称
methyl 12-[3-(4-hydroxy-3-methoxyphenyl)prop-2-enoyloxy]octadecanoate
英文别名
——
methyl 12-[3-(4-hydroxy-3-methoxyphenyl)prop-2-enoyloxy]octadecanoate化学式
CAS
1383325-24-3
化学式
C29H46O6
mdl
——
分子量
490.681
InChiKey
MKSVSOXBXHYJFL-UHFFFAOYSA-N
BEILSTEIN
——
EINECS
——
  • 物化性质
  • 计算性质
  • ADMET
  • 安全信息
  • SDS
  • 制备方法与用途
  • 上下游信息
  • 反应信息
  • 文献信息
  • 表征谱图
  • 同类化合物
  • 相关功能分类
  • 相关结构分类

计算性质

  • 辛醇/水分配系数(LogP):
    7.37
  • 重原子数:
    35.0
  • 可旋转键数:
    20.0
  • 环数:
    1.0
  • sp3杂化的碳原子比例:
    0.66
  • 拓扑面积:
    82.06
  • 氢给体数:
    1.0
  • 氢受体数:
    6.0

上下游信息

  • 上游原料
    中文名称 英文名称 CAS号 化学式 分子量

反应信息

  • 作为产物:
    描述:
    阿魏酸12-羟基硬脂酸甲酯偶氮二甲酸二异丙酯三苯基膦 作用下, 以 四氢呋喃 为溶剂, 反应 48.0h, 以49.2%的产率得到methyl 12-[3-(4-hydroxy-3-methoxyphenyl)prop-2-enoyloxy]octadecanoate
    参考文献:
    名称:
    Synthesis and evaluation of antioxidant and antifungal activities of novel ricinoleate-based lipoconjugates of phenolic acids
    摘要:
    Syntheses of four castor oil fatty acid-based novel lipoconjugates of phenolic acids were carried out following Mitsunobu methodology. The lipid part consists of methyl ricinoleate and its saturated analogue, methyl-12-hydroxystearate and the phenolic moieties are ferulic and vanillic acid. Synthesised compounds are evaluated for antioxidant activity using three in vitro assays (DPPH radical scavenging assay, DSC studies for oxidative induction temperature of linoleic acid and autoxidation of linoleic acid in Tween 20 micellar medium) and compared with three widely used antioxidants in the food industry, BHT, alpha-tocopherol, and dodecyl gallate. Synthesised compounds are found to exhibit good antiradical activity. These compounds also exhibited very good antifungal activity against studied fungal strains. All these results suggested the applicability of the synthesised compounds as potent lipophilic antioxidants for combating oxidative stress. (C) 2012 Elsevier Ltd. All rights reserved.
    DOI:
    10.1016/j.foodchem.2012.04.046
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