作者:V.K. Ahluwalia、A.C. Mehta、T.R. Seshadri
DOI:10.1016/0040-4020(58)80048-4
日期:1958.1
O-methyldalbergin and related 4-phenylcoumarins are markedly different from ordinary coumarins in their behaviour towards alkali. They are stable in boiling alkali and on addition of mercuric oxide yield coumarilic acids. Phenyl-coumarilic acids undergo decarboxylation readily when boiled with aqueous alcoholic mercuric chloride to yield phenyl substituted coumarones.
O-甲基dalbergin和相关的4-苯基香豆素与普通香豆素的碱性差异显着。它们在沸腾的碱中是稳定的,并且在加入氧化汞后可以生成香豆酸。与含水的含水氯化汞煮沸后,苯基香豆酸很容易发生脱羧反应,生成苯基取代的香豆酮。