4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid phosphate | 1359963-92-0

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 喹啉及其衍生物
• 英文名称: 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid phosphate
• 英文别名: 4-Amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid phosphate；4-amino-5-[2,2-dimethyl-3-oxo-3-(propan-2-ylamino)propoxy]-2-methylquinoline-3-carboxylic acid;phosphoric acid
• CAS: 1359963-92-0
• 化学式: C₁₉H₂₅N₃O₄*H₃O₄P
• 分子量: 457.42
• InChiKey: ZGOHLBVVNJHLIB-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  1.82
• 重原子数：
  31
• 可旋转键数：
  6
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.42
• 拓扑面积：
  192
• 氢给体数：
  6
• 氢受体数：
  10

反应信息

• 作为产物：
  描述：

  ethyl 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylate 在 磷酸 、 水 、 sodium hydroxide 作用下， 以 乙醇 为溶剂， 反应 4.5h， 生成 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid phosphate
  参考文献：
  名称：

  METHOD OF IMPROVING STABILITY OF SWEET ENHANCER AND COMPOSITION CONTAINING STABILIZED SWEET ENHANCER

  摘要：

  本发明涉及一种在暴露于光源时稳定一种或多种甜味增强剂的方法，以及含有一种或多种甜味增强剂和一种或多种光稳定剂的液体组合物。

  公开号：

  US20150245642A1

文献信息

• SWEET FLAVOR MODIFIER
  申请人：TACHDJIAN Catherine

  公开号：US20130041046A1

  公开（公告）日：2013-02-14

  The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.

  本发明包括具有结构式（I）的化合物，或其盐或溶剂化物。这些化合物可用作甜味调节剂。本发明还包括包含本发明化合物的组合物和增强组合物甜味的方法。
• Sweet flavor modifier
  申请人：Tachdjian Catherine

  公开号：US08815956B2

  公开（公告）日：2014-08-26

  The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.

  本发明涉及具有结构式(I)的化合物，或其盐或溶剂化物。这些化合物可用作甜味调节剂。本发明还包括包含本发明化合物的组合物以及增强组合物甜味的方法。
• Method of improving stability of sweet enhancer and composition containing stabilized sweet enhancer
  申请人：Tachdjian Catherine

  公开号：US09000054B2

  公开（公告）日：2015-04-07

  The present invention includes methods of stabilizing one or more sweet enhancers when they are exposed to a light source as well as liquid compositions containing one or more sweet enhancers and one or more photostabilizers.

  本发明涉及一种在暴露于光源时稳定一种或多种甜味增强剂的方法，以及含有一种或多种甜味增强剂和一种或多种光稳定剂的液体组合物。
• US9000054B2
  申请人：——

  公开号：US9000054B2

  公开（公告）日：2015-04-07
• [EN] PROCESS FOR MAKING A TASTE-MODIFYING COMPOUND<br/>[FR] PROCÉDÉ DE FABRICATION D'UN COMPOSÉ MODIFIANT LE GOÛT
  申请人：[en]FIRMENICH SA

  公开号：WO2023209143A1

  公开（公告）日：2023-11-02

  The present disclosure generally relates to an improved process for making certain aminoquinoline compounds that have utility as sweeteners and sweetness-enhancing agents. In certain aspects, the disclosure provides a method of making certain such aminoquinoline compounds by a process that includes reacting an aminobenzonitrile compound with an alkyl acetoacetate compound to form an enaminonitrile compound that is subsequently converted to an aminoquinoline compound.