3-hydroxy-2-methyloctanoic acid | 89157-39-1

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 羟基酸及其衍生物
• 英文名称: 3-hydroxy-2-methyloctanoic acid
• CAS: 89157-39-1
• 化学式: C₉H₁₈O₃
• 分子量: 174.24
• InChiKey: UEMCNNQAUSYMER-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2
• 重原子数：
  12
• 可旋转键数：
  6
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.89
• 拓扑面积：
  57.5
• 氢给体数：
  2
• 氢受体数：
  3

反应信息

• 作为反应物：
  描述：

  3-hydroxy-2-methyloctanoic acid 在 吡啶 、 苯磺酰氯 作用下， 反应 27.0h， 生成 α-methyl-β-pentyl-β-propiolactone 、 α-methyl-β-pentyl-β-propiolactone
  参考文献：
  名称：

  Controlled polymerization of α-methyl-β-pentyl-β-propiolactone by a discrete zinc alkoxide complex

  摘要：

  We report the zinc(II) alkoxide-mediated ring opening polymerization of alpha-methyl-beta-pentyl-beta-propiolactone. The polymerization proceeds to high conversion and in the absence of significant transesterification to yield polymers with narrow molecular weight distributions. Poly(alpha-methyl-beta-pentyl-beta-propiolactone), PMPP, is an amorphous, low glass transition material that forms immiscible blends with polylactide (PLA). PUPP-b-PLA diblock copolymers, for use as potential blend compatibilizers, were synthesized in a controlled manner by sequential monomer addition. (C) 2004 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.tet.2004.06.101
• 作为产物：
  描述：

  正己醛 在 sodium hydroxide 、 四氯化钛 作用下， 以 甲醇 、 二氯甲烷 、 水 为溶剂， 生成 3-hydroxy-2-methyloctanoic acid
  参考文献：
  名称：

  Enantioselective synthesis of anti-.alpha.-methyl-.beta.-hydroxy esters through titanium tetrachloride-mediated aldol condensation

  摘要：

  DOI：

  10.1021/ja00306a045

文献信息

• Poly (Vinyl Alcohol) Polymers, Uses and Preparation Thereof
  申请人：Zhu Julian Xiao-Xia

  公开号：US20100038297A1

  公开（公告）日：2010-02-18

  There are provided poly(vinyl alcohol) polymers and copolymers containing vinyl alcohol or vinyl acetate and derivatives thereof such as poly(ethylene glycol)-grafted poly(vinyl alcohol) polymers or polyether-grafted poly(vinyl alcohol) polymers. These polymers can contain various functional groups. Such polymers can be use as polymer matrix or solid support for various chemical substrates such as organic substrates and reagents. Cross-linked poly(vinyl alcohol) polymers and copolymers are also provided. Methods for preparing such polymers as well as several of their uses are also included.

  提供了含有乙烯醇或乙酸乙烯酯及其衍生物的聚乙烯醇聚合物和共聚物，例如聚乙二醇接枝的聚乙烯醇聚合物或聚醚接枝的聚乙烯醇聚合物。这些聚合物可以含有各种功能基团。这些聚合物可以用作各种化学底物（如有机底物和试剂）的聚合物基质或固体支撑。还提供了交联聚乙烯醇聚合物和共聚物。还包括制备这些聚合物的方法以及它们的几种用途。
• Foodstuff containing citrus products having added 4-hydroxyflavanones
  申请人：SYMRISE AG

  公开号：US10765134B2

  公开（公告）日：2020-09-08

  The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which R1 represents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a).

  本发明涉及一种食品，其中含有a) 至少一种柑橘类水果的果汁、果核、果肉、果皮；或至少一种柑橘类水果的其他成分， b) 至少一种式（I）的 4-羟基黄烷酮，其中 R1 代表氢或羟基 a 或甲氧基，(C2) 位上用 * 标记的碳原子以 (2S) 或 (2R) 构型或这两种构型的任何混合物形式存在、c) 其他香料或调味制剂（如适用），条件是成分（b）的含量足以改善成分 （a）的酸味和/或苦味。
• POLY (VINYL ALCOHOL) POLYMERS, USES AND PREPARATION THEREOF
  申请人：Valorisation-Recherche, Société en Commandite

  公开号：EP2029644A1

  公开（公告）日：2009-03-04
• ACTIVATION OF PATTERN-TRIGGERED IMMUNITY IN PLANTS BY LIPOOLIGOSACCHARID-SPECIFIC REDUCED ELICITATION (LORE) AND VARIANTS THEREOF
  申请人：Technische Universität München

  公开号：EP3790387A1

  公开（公告）日：2021-03-17
• FOODSTUFF (III)
  申请人：SYMRISE AG

  公开号：US20180360086A1

  公开（公告）日：2018-12-20

  Suggested is a food product comprising (a) juice, marrow, flesh or peels or other components of at least one citrus fruit, (b) at least one neoflavonoid as well as optionally (c) further flavoring agents or flavor preparations, providing that the component (b) is present in a sufficient amount to improve the sour and/or bitter taste of the component (a).