3-甲基丁基吡啶-4-羧酸酯 | 54300-23-1

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 吡啶及其衍生物
• 中文名称: 3-甲基丁基吡啶-4-羧酸酯
• 英文名称: Isonicotinsaeure-(3-methylbutyl)-ester
• 英文别名: isopentyl isonicotinate；3-Methylbutyl pyridine-4-carboxylate
• CAS: 54300-23-1
• 化学式: C₁₁H₁₅NO₂
• mdl: MFCD09859681
• 分子量: 193.246
• InChiKey: KGQUNQWWGBOOJX-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.8
• 重原子数：
  14
• 可旋转键数：
  5
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.454
• 拓扑面积：
  39.2
• 氢给体数：
  0
• 氢受体数：
  3

反应信息

• 作为反应物：
  描述：

  3-甲基丁基吡啶-4-羧酸酯 、 copper dichloride 以 乙醇 为溶剂， 生成 CuCl2 * 2 isopentyl nicotinate
  参考文献：
  名称：

  Molodkin, A. K.; Ushakova, N. I.; Smyshlyaeva, L. N., Russian Journal of Inorganic Chemistry, 1977, vol. 22, p. 326 - 327

  摘要：

  DOI：
• 作为产物：
  描述：

  在 water 作用下， 以 水 为溶剂， 生成 Copper;tetrahydrate 、 3-甲基丁基吡啶-4-羧酸酯
  参考文献：
  名称：

  Molodkin, A. K.; Ushakova, N. I.; Smyshlyaeva, L. N., Russian Journal of Inorganic Chemistry, 1977, vol. 22, p. 326 - 327

  摘要：

  DOI：

文献信息

• Webs with synergists that promote or preserve the desirable color of meat
  申请人：Curwood, Inc.

  公开号：EP1892093A2

  公开（公告）日：2008-02-27

  Food packaging articles, food packaging webs, and food packaging methods comprising a myoglobin blooming agent and synergist that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging webs may comprise a myoglobin blooming agent and a synergist.

  本发明提供了食品包装制品、食品包装网和食品包装方法，其中包含能促进或保持食品理想外观的肌红蛋白增白剂和增效剂。包装网的食品接触层可包括肌红蛋白膨胀剂和增效剂。
• Packaging Inserts with Myoglobiin Blooming Agents, Packages and Methods of Packaging
  申请人：Curwood, Inc.

  公开号：EP1905584A2

  公开（公告）日：2008-04-02

  Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided.

  本发明提供了由肌红蛋白绽放剂组成的食品包装插件，可促进或保持食品、食品包装的理想外观，以及由其组成的食品包装方法。
• Method that Promotes or Preserves the Desirable Color of Meat
  申请人：Curwood, Inc.

  公开号：EP2095942A1

  公开（公告）日：2009-09-02

  The present invention provides a method of promoting a desirable color on the surface of a myoglobin-containing fresh meat product comprising the steps of: supplying a container comprising a polymeric film having an oxygen barrier layer and a food contact layer; providing a myoglobin-containing fresh meat product having a water content of at least 5 weight %; and contacting the myoglobin-containing fresh meat product with a myoglobin blooming agent selected from nitric oxide donating compounds, nitrogen heterocycles or sulfur monoxide donating compounds, to produce a myoglobin-containing fresh meat product comprising less than 1 weight % sodium chloride, and enclosing the myoglobin-containing fresh meat product within the container, preferably so that at least a portion of the food contact layer of the container is in contact with at least a portion of a surface of the myoglobin-containing fresh meat product.

  本发明提供了一种促进含肌红蛋白鲜肉产品表面呈现理想颜色的方法，包括以下步骤： 提供一个容器，该容器由具有氧气阻隔层和食品接触层的聚合物薄膜组成； 提供含肌红蛋白的鲜肉产品，其水含量至少为 5 重量％；和 将含肌红蛋白的鲜肉产品与选自一氧化氮供体化合物、氮杂环或一氧化硫供体化合物的肌红蛋白膨胀剂接触，生产出含肌红蛋白的鲜肉产品，其氯化钠含量小于 1 重量％，以及 将含肌红蛋白的鲜肉产品封闭在容器内，最好使容器的食品接触层的至少一部分与含肌红蛋白的鲜肉产品的至少一部分表面接触。
• MATERIAL FOR INHIBITING DEGRADATION IN FRESHNESS OF MYOGLOBIN-CONTAINING FOOD, AND USE OF SAME
  申请人：Sekisui Plastics Co., Ltd.

  公开号：EP3155901A1

  公开（公告）日：2017-04-19

  An object of the present invention is to provide a simple measure which can suppress freshness deterioration of a myoglobin-containing food. The present invention relates to a myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising: a substrate comprising a polymer; and an antioxidant with which at least a part of the surface of the substrate is covered, and/or an antioxidant supported in a layer forming at least a part of the surface of the substrate; wherein 0.01 g/m2 or more and 20 g/m2 or less of the antioxidant is included relative to the area of the part in which the antioxidant is present, of the surface of the substrate.

  本发明的目的是提供一种能够抑制含肌红蛋白食品新鲜度下降的简单措施。本发明涉及一种用于抑制含肌红蛋白食品新鲜度劣化的含肌红蛋白食品新鲜度劣化抑制材料，该材料包括：由聚合物组成的基材；和抗氧化剂，该抗氧化剂至少覆盖了基材表面的一部分，和/或支撑在形成基材表面至少一部分的层中；其中0.01 g/m2 或更多和 20 g/m2 或更少的抗氧化剂。
• Myoglobin-containing food freshness deterioration suppressing material and use thereof
  申请人：SEKISUI PLASTICS CO., LTD.

  公开号：US10308727B2

  公开（公告）日：2019-06-04

  An object of the present invention is to provide a simple measure which can suppress freshness deterioration of a myoglobin-containing food. The present invention relates to a myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising: a substrate comprising a polymer; and an antioxidant with which at least a part of the surface of the substrate is covered, and/or an antioxidant supported in a layer forming at least a part of the surface of the substrate; wherein 0.01 g/m2 or more and 20 g/m2 or less of the antioxidant is included relative to the area of the part in which the antioxidant is present, of the surface of the substrate.

  本发明的目的是提供一种能够抑制含肌红蛋白食品新鲜度下降的简单措施。本发明涉及一种用于抑制含肌红蛋白食品新鲜度劣化的含肌红蛋白食品新鲜度劣化抑制材料，该材料包括：由聚合物组成的基材；和抗氧化剂，该抗氧化剂至少覆盖了基材表面的一部分，和/或支撑在形成基材表面至少一部分的层中；其中0.01 g/m2 或更多和 20 g/m2 或更少的抗氧化剂。