3-甲基-2-喹喔啉乙醇 | 86204-50-4

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 二氮杂萘
• 中文名称: 3-甲基-2-喹喔啉乙醇
• 英文名称: 2-(2'-hydroxyethyl)-3-methyl quinoxaline
• 英文别名: 2-Methyl-3-(2'-hydroxyethyl)quinoxaline；2-(3-methyl-2-quinoxalinyl)ethanol；1,4-DDP quinoxaline；2-Quinoxalineethanol, 3-methyl-；2-(3-methylquinoxalin-2-yl)ethanol
• CAS: 86204-50-4
• 化学式: C₁₁H₁₂N₂O
• mdl: MFCD03085901
• 分子量: 188.229
• InChiKey: OZDSZMFRFNOLPI-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  1.2
• 重原子数：
  14
• 可旋转键数：
  2
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.272
• 拓扑面积：
  46
• 氢给体数：
  1
• 氢受体数：
  3

反应信息

• 作为产物：
  描述：

  5-羟基-2,3-戊烷二酮 、 邻苯二胺 反应 0.5h， 生成 3-甲基-2-喹喔啉乙醇
  参考文献：
  名称：

  Investigation of Reactive α-Dicarbonyl Compounds Generated from the Maillard Reactions of l-Methionine with Reducing Sugars via Their Stable Quinoxaline Derivatives

  摘要：

  The formation of a-dicarbonyl compounds was investigated in methionine-catalyzed (Mail lard reaction) thermal degradation of D-glucose, maltose, and dextrin 10 at three different pH values (3, 5, and 8). The a-dicarbonyl compounds were trapped as quinoxalines and could be quantified by HPLC and GC-MS. Formation of 1,4-dideoxypentodiulose from hexoses and disaccharides was evidenced for the first time. The use of L-methionine as the amino compound for the formation of 1,4-dideoxypentodiulose in model systems is explained. Furthermore, it could be shown that methionine has great effect on the formation of specific a-dicarbonyl compounds. At various pH values and also by application of mono-, di-, and oligosaccharides in all model reactions, 3-deoxyhexosulose and 1,4-dideoxypentodiulose were generated preferentially.

  DOI：

  10.1021/jf1008988

文献信息

• Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner
  作者：Adriana Bravo、Julio C. Herrera、Erika Scherer、Yon Ju-Nam、Heinrich Rübsam、Jorge Madrid、Carsten Zufall、Rafael Rangel-Aldao

  DOI：10.1021/jf703696p

  日期：2008.6.1

  With the aim of determining the formation of alpha-dicarbonyl intermediates during beer aging on the shelf, alpha-dicarbonyls were identified and quantified after derivatization with 1,2-diaminobenze to generate quinoxalines. The sensory effects of alpha-dicarbonyls were evaluated by the quantification of key Strecker aldehydes and by GC-olfactometry (GCO)analysis of beer headspace using solid phase microextraction. Four alpha-dicarbonyls, reported here for the first time, were detected in fresh and aged beers, three were derived from the 2,3-enolization pathway of mono- and disaccharides, and the fourth was derived from the epimerization of 3-deoxy-2-hexosulose. Ten alpha-dicarbonyls were quantified during beer processing and during different periods of beer aging at 28 degrees C. The aging periods were from 15 to 105 days. During beer aging, 1-deoxydiuloses were produced and degraded, while 1,4-dideoxydiuloses were produced at the highest rates. The GCO analysis indicated that forced beer aging increased the amounts of furaneol, trans-2-nonenal, and phenylacetaldehyde. The blockage of alpha-dicarbonyls inhibited the accumulation of sensory-active aldehydes in the beer headspace.
• Morita, Naofumi; Daido, Yoshiyuki; Takagi, Masanosuke, Agricultural and Biological Chemistry, 1984, vol. 48, # 12, p. 3161 - 3164
  作者：Morita, Naofumi、Daido, Yoshiyuki、Takagi, Masanosuke

  DOI：——

  日期：——
• Morita, Naofumi; Daido, Yoshiyuki; Hayashi, Hideo, Agricultural and Biological Chemistry, 1983, vol. 47, # 4, p. 765 - 770
  作者：Morita, Naofumi、Daido, Yoshiyuki、Hayashi, Hideo、Takagi, Masanosuke

  DOI：——

  日期：——