3-(Aminomethyl)-1,7-dimethyl-3,7-dihydro-1H-purine-2,6-dione | 295307-07-2

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 咪唑并嘧啶类
• 英文名称: 3-(Aminomethyl)-1,7-dimethyl-3,7-dihydro-1H-purine-2,6-dione
• 英文别名: 3-(aminomethyl)-1,7-dimethylpurine-2,6-dione
• CAS: 295307-07-2
• 化学式: C₈H₁₁N₅O₂
• 分子量: 209.21
• InChiKey: JVHFVFQWIGERSY-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -0.4
• 重原子数：
  15
• 可旋转键数：
  1
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.38
• 拓扑面积：
  84.5
• 氢给体数：
  1
• 氢受体数：
  4

文献信息

• PROCESS FOR PRODUCING PURIFIED GREEN TEA EXTRACT
  申请人：Kao Corporation

  公开号：EP2008524A1

  公开（公告）日：2008-12-31

  A preparation process of a purified green tea extract including mixing a green tea extract treated with an enzyme having a tannase activity in a mixed solution containing an organic solvent and water at a mass ratio exceeding 90/10 and not greater than 97/3, and separating a precipitate thus formed. The process is for producing a purified green tea extract, from a green tea extract, containing non-polymer catechins in high concentration, which can improve the taste by reducing bitterness/astringency and miscellaneous tastes caused by dietary fibers of green tea, provide a reduced protein content, and make it easy to drink.

  一种纯化绿茶提取物的制备工艺，包括将用具有单宁酶活性的酶处理过的绿茶提取物在含有有机溶剂和水的混合溶液中混合，混合溶液的质量比超过 90/10，但不大于 97/3，并分离由此形成的沉淀。 该工艺用于从绿茶提取物中生产纯化的绿茶提取物，其中含有高浓度的非聚合物儿茶素，可通过减少绿茶的苦涩味/涩味和由膳食纤维引起的杂味来改善口感，降低蛋白质含量，并使其易于饮用。
• USE
  申请人：Barry Callebaut AG

  公开号：EP3701800A1

  公开（公告）日：2020-09-02

  Use of powdered cocoa shells as fat bloom inhibitor in chocolate products.

  在巧克力产品中使用可可壳粉作为脂肪膨胀抑制剂。
• Cocoa shell powder and process of making
  申请人：Barry Callebaut AG

  公开号：US10477877B2

  公开（公告）日：2019-11-19

  A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart coloration in food products, and as fat bloom inhibitor in cocoa-based products.

  一种生产可可壳粉的工艺，可用作食品配料、可可粉替代品、食品着色剂和可可基产品中的脂肪膨胀抑制剂。
• Process of producing cocoa shell powder
  申请人：Barry Callebaut AG

  公开号：US10701951B2

  公开（公告）日：2020-07-07

  A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart coloration in food products, and as fat bloom inhibitor in cocoa-based products.

  一种生产可可壳粉的工艺，可用作食品配料、可可粉替代品、食品着色剂和可可基产品中的脂肪膨胀抑制剂。
• PROCESS
  申请人：Barry Callebaut AG

  公开号：EP2793599B1

  公开（公告）日：2019-05-29