ethyl (1S,2R,11R,13S,14S,22S)-6,8,14,17,18-pentahydroxy-15,29,30-trioxo-20,25,31-tris[(2R,3R)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-2-yl]-3,12-dioxaoctacyclo[11.9.8.214,22.01,13.02,11.04,9.016,21.023,28]dotriaconta-4,6,8,16(21),17,19,23,25,27,31-decaene-27-carboxylate | 1204351-28-9

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 黄酮类化合物
• 英文名称: ethyl (1S,2R,11R,13S,14S,22S)-6,8,14,17,18-pentahydroxy-15,29,30-trioxo-20,25,31-tris[(2R,3R)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-2-yl]-3,12-dioxaoctacyclo[11.9.8.214,22.01,13.02,11.04,9.016,21.023,28]dotriaconta-4,6,8,16(21),17,19,23,25,27,31-decaene-27-carboxylate
• CAS: 1204351-28-9
• 化学式: C₆₀H₄₈O₂₄
• 分子量: 1153.03
• InChiKey: KBELPPBCUHDRME-RLOGYVRISA-N

计算性质

• 辛醇/水分配系数(LogP)：
  3
• 重原子数：
  84
• 可旋转键数：
  6
• 环数：
  15.0
• sp3杂化的碳原子比例：
  0.3
• 拓扑面积：
  407
• 氢给体数：
  14
• 氢受体数：
  24

反应信息

• 作为产物：
  描述：

  表儿茶素 、 (-)-表没食子儿茶素 在 japanese pear homogenate 作用下， 以 水 为溶剂， 反应 0.5h， 以448 mg的产率得到theanaphthoquinone
  参考文献：
  名称：

  Reaction of the Black Tea Pigment Theaflavin during Enzymatic Oxidation of Tea Catechins

  摘要：

  Degradation of the black tea Pigment theaflavin was examined in detail. Enzymatic oxidation of a mixture of epigallocatechin and epicatechin initially produced theaflavin, while prolonged reaction decreased the product. Addition of ethanol to the reaction mixture at the point when theaflavin began to decrease afforded four new products, together with theanaphthoquinone, a known oxidation product of theaflavin. The structures of (he new products were determined by spectroscopic methods. One of the products was an ethanol adduct of a theanaphthoquinone precursor, and this reacted with theaflavin to give two further products. A product generated by coupling of theaflavin with epicatechin quinone was also obtained. The Structures of the products indicate that oxidation and coupling with quinones are key reactions in the degradation of theaflavins. The degradation of theaflavin probably contributes to production of thearubigins.

  DOI：

  10.1021/np900618v

文献信息

• Reaction of the Black Tea Pigment Theaflavin during Enzymatic Oxidation of Tea Catechins
  作者：Yan Li、Akane Shibahara、Yosuke Matsuo、Takashi Tanaka、Isao Kouno

  DOI：10.1021/np900618v

  日期：2010.1.22

  Degradation of the black tea Pigment theaflavin was examined in detail. Enzymatic oxidation of a mixture of epigallocatechin and epicatechin initially produced theaflavin, while prolonged reaction decreased the product. Addition of ethanol to the reaction mixture at the point when theaflavin began to decrease afforded four new products, together with theanaphthoquinone, a known oxidation product of theaflavin. The structures of (he new products were determined by spectroscopic methods. One of the products was an ethanol adduct of a theanaphthoquinone precursor, and this reacted with theaflavin to give two further products. A product generated by coupling of theaflavin with epicatechin quinone was also obtained. The Structures of the products indicate that oxidation and coupling with quinones are key reactions in the degradation of theaflavins. The degradation of theaflavin probably contributes to production of thearubigins.