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(6-trans-p-coumaroyl)-3-O-β-D-glucopyranosyl-2-deoxy-D-ribonic acid methyl ester

中文名称
——
中文别名
——
英文名称
(6-trans-p-coumaroyl)-3-O-β-D-glucopyranosyl-2-deoxy-D-ribonic acid methyl ester
英文别名
methyl (3S,4R)-4,5-dihydroxy-3-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-[[(E)-3-(4-hydroxyphenyl)prop-2-enoyl]oxymethyl]oxan-2-yl]oxypentanoate
(6-trans-p-coumaroyl)-3-O-β-D-glucopyranosyl-2-deoxy-D-ribonic acid methyl ester化学式
CAS
——
化学式
C21H28O12
mdl
——
分子量
472.446
InChiKey
IFQLSQTYVLYLSB-IRPAVAELSA-N
BEILSTEIN
——
EINECS
——
  • 物化性质
  • 计算性质
  • ADMET
  • 安全信息
  • SDS
  • 制备方法与用途
  • 上下游信息
  • 反应信息
  • 文献信息
  • 表征谱图
  • 同类化合物
  • 相关功能分类
  • 相关结构分类

计算性质

  • 辛醇/水分配系数(LogP):
    -1.7
  • 重原子数:
    33
  • 可旋转键数:
    12
  • 环数:
    2.0
  • sp3杂化的碳原子比例:
    0.52
  • 拓扑面积:
    192
  • 氢给体数:
    6
  • 氢受体数:
    12

反应信息

  • 作为反应物:
    参考文献:
    名称:
    Antioxidant and free radical-scavenging activity of constituents from two Scorzonera species
    摘要:
    The aim of this study was to investigate the secondary metabolites content of Scorzonera papposa DC., an edible plant eaten in the desert region of Jordan and to assess its antioxidant and free radical-scavenging activity. By using this bioassay-oriented approach nine compounds, including the new natural compounds (6-trans-p-coumaroyl)-3-O-beta-D-glucopyranosyl-2-deoxy-D-riburonic acid (1), (6-cis-p-coumaroyl)-3-O-beta-D-glucopyranosyl-2-deoxy-D-riburon acid (2a), (6-trans-p-coumaroyl)-3-O-beta-D-glucopyranosyl-2-deoxy-D-riburonic acid methyl ester (3), and (6-trans-p-coumaroyl)-3-O-beta-D-glucopyranosyl-(5-acetyl)-2-deoxy-D-riburonic acid (4), having the rare deoxy-D-riburonic acid moiety, were isolated. Their structures were elucidated by UV, MS, H-1 and C-13 NMR and 2D NMR. The antioxidant activity of the S. papposa pure compounds and of related derivatives isolated from another Scorzonera species (S. judaica Eig.) was also tested. The Relative Antioxidant Capacity Index (RACI) was applied as an integrated method to compare the antioxidant activities obtained using different chemical methods. (C) 2014 Elsevier Ltd. All rights reserved.
    DOI:
    10.1016/j.foodchem.2014.03.097
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