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N-oxo-kynurenic acid | 90800-51-4

中文名称
——
中文别名
——
英文名称
N-oxo-kynurenic acid
英文别名
4-Hydroxy-chinolin-carbonsaeure-(2)-N-oxid;4-Hydroxy-chinolin-carbonsaeure-(2)-oxid
N-oxo-kynurenic acid化学式
CAS
90800-51-4
化学式
C10H7NO4
mdl
——
分子量
205.17
InChiKey
INROJRCTIGPTPI-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):
    0.88
  • 重原子数:
    15.0
  • 可旋转键数:
    1.0
  • 环数:
    2.0
  • sp3杂化的碳原子比例:
    0.0
  • 拓扑面积:
    84.47
  • 氢给体数:
    2.0
  • 氢受体数:
    3.0

反应信息

  • 作为产物:
    描述:
    邻硝基苯乙酮 在 palladium on activated charcoal sodium hydroxide氢气sodium ethanolate三乙胺 作用下, 以 乙醇 为溶剂, 反应 2.5h, 生成 N-oxo-kynurenic acid
    参考文献:
    名称:
    “Untypical Aging Off-Flavor” in Wine:  Synthesis of Potential Degradation Compounds of Indole-3-acetic Acid and Kynurenine and Their Evaluation as Precursors of 2-Aminoacetophenone
    摘要:
    Kynurenine (1) and indole-3-acetic acid (2) are considered as potential precursors of 2-amino-acetophenone (3), which is regarded to be the aroma impact compound causing an "untypical aging off-flavor" (UTA) in Vitis vinifera wines. The mechanism of the formation of 3 was studied using model fermentation and model sulfuration media spiked with 1 or 2 as potential precursors. Possible degradation products such as kynurenamine (4) and kynurenic acid (5), or skatole (6), 2-oxoskatole (7), 2-formamidoacetophenone (8), 2-oxindole-3-acetic acid (9), and 3-(2-formylaminophenyl)-3-oxopropionic acid (10) were evaluated by HPLC-UV of the fermentation and sulfuration media and comparison with synthesized 7, 8, 9, and 10. The synthesis of the possible precursor 4-(2-aminophenyl)-2,4-dioxobutanoic acid (111), a proposed metabolite of 1 failed because a spontaneous cyclization yields 5 and N-oxo-kynurenic acid (12), but not 11. It could be shown that the formation of 3 is triggered by an oxidative degradation of 2 after sulfuration with potassium bisulfite via the intermediates 10 and 8. However, no formation of 3 occurred during sulfuration of a model wine spiked with 1 or during fermentation of a model must spiked with 1 or 2.
    DOI:
    10.1021/jf011672r
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