2-甲基-3-(2’,3’-二羟基丙基)喹喔啉 | 42015-36-1

• 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: 2-甲基-3-(2’,3’-二羟基丙基)喹喔啉
• 英文名称: 2-methyl-3-(2',3'-dihydroxypropyl)quinoxaline
• 英文别名: 2-(2',3'-Dihydroxypropyl)-3-methylquinoxaline；3-(3-Methylquinoxalin-2-yl)propane-1,2-diol
• CAS: 42015-36-1
• 化学式: C₁₂H₁₄N₂O₂
• 分子量: 218.255
• InChiKey: CCBIPYAGMOPMCW-UHFFFAOYSA-N

物化性质

• 熔点：
  119-121°C
• 沸点：
  415.2±40.0 °C(Predicted)
• 密度：
  1.276±0.06 g/cm3(Predicted)
• 溶解度：
  可溶于DMSO（少许）、甲醇（少许）

计算性质

• 辛醇/水分配系数(LogP)：
  0.6
• 重原子数：
  16
• 可旋转键数：
  3
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.33
• 拓扑面积：
  66.2
• 氢给体数：
  2
• 氢受体数：
  4

安全信息

• 海关编码：
  2933990090

反应信息

• 作为产物：
  描述：

  2-hydroxymethyl-3-(2',3'-dihydroxypropyl)quinoxaline 在 Carbonate buffer 作用下， 反应 3.0h， 以16%的产率得到2-甲基-3-(2’,3’-二羟基丙基)喹喔啉
  参考文献：
  名称：

  Morita, Naofumi; Inoue, Keiichi; Hayashi, Hideo, Agricultural and Biological Chemistry, 1983, vol. 47, # 9, p. 2053 - 2060

  摘要：

  DOI：

文献信息

• 3-Deoxypentosulose:  An α-Dicarbonyl Compound Predominating in Nonenzymatic Browning of Oligosaccharides in Aqueous Solution
  作者：Anke Hollnagel、Lothar W. Kroh

  DOI：10.1021/jf011107o

  日期：2002.3.1

  as the route to its formation. 1-Amino-1,4-dideoxyhexosulose could be formed by vinylogous alpha-elimination from the 2,3-enediol structure after Amadori rearrangement, favored by planar alignment of the bonds between C1 and C4. Subsequent rearrangement by keto-enoltautomerization leads to a 1-imino-3-keto structure. In this structure, attack of a hydroxyl anion, provided by water at neutral pH, could

  在焦糖化（无甘氨酸）和美拉德（含甘氨酸）条件下研究了D-葡萄糖，麦芽糖和麦芽三糖在水溶液中的热降解。监测糖和α-二羰基产物的降解。在焦糖化和美拉德反应条件下，3-脱氧戊糖是由麦芽糖和麦芽三糖形成的主要的α-二羰基化合物。然而，在不存在氨基化合物的情况下，以低得多的浓度形成3-脱氧戊糖。结论是3-脱氧戊糖是通过寡糖和多糖特异的途径形成的，因为该α-二羰基是由α-1-> 4葡聚糖如麦芽糖和麦芽三糖形成的，而不是由葡萄糖形成的。在形成过程中，发生了1-氨基-1烯醇化产物的逆Claisen反应，提出了4-二脱氧己糖作为其形成的途径。在Amadori重排后，可以通过2,3-烯二醇结构中的乙烯基α-消除作用形成1-氨基-1,4-二脱氧己糖，这在C1和C4之间的键平面排列中是有利的。随后通过酮-烯醇自体化进行的重排导致了1-亚氨基-3-酮的结构。在这种结构中，由中性pH值的水提供的氢氧根阴离子的侵蚀可能
• 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; Inoue, Keiichi; Takagi, Masanosuke, Agricultural and Biological Chemistry, 1983, vol. 47, # 6, p. 1329 - 1332
  作者：Morita, Naofumi、Inoue, Keiichi、Takagi, Masanosuke

  DOI：——

  日期：——
• MORITA, NAOFUMI;INOUE, KEIICHI;HAYASHI, HIDEO;TAKAGI, MASANOSUKE, AGR. AND BIOL. CHEM., 1983, 47, N 9, 2053-2059
  作者：MORITA, NAOFUMI、INOUE, KEIICHI、HAYASHI, HIDEO、TAKAGI, MASANOSUKE

  DOI：——

  日期：——
• Morita, Naofumi; Inoue, Keiichi; Hayashi, Hideo, Agricultural and Biological Chemistry, 1983, vol. 47, # 9, p. 2053 - 2060
  作者：Morita, Naofumi、Inoue, Keiichi、Hayashi, Hideo、Takagi, Masanosuke

  DOI：——

  日期：——