3'-O-(2RS-hydroxydodecyl)sucrose

• 分子结构分类: 有机化合物 - 脂质和类脂质分子 - 脂肪酰基
• 英文名称: 3'-O-(2RS-hydroxydodecyl)sucrose
• 英文别名: (2R,3R,4S,5S,6R)-2-[(2S,3S,4R,5R)-4-hydroxy-3-(2-hydroxydodecoxy)-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
• 化学式: C₂₄H₄₆O₁₂
• 分子量: 526.622
• InChiKey: DSMNOKJUHFKMRP-REBKUFFRSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  0.7
• 重原子数：
  36
• 可旋转键数：
  17
• 环数：
  2.0
• sp3杂化的碳原子比例：
  1.0
• 拓扑面积：
  199
• 氢给体数：
  8
• 氢受体数：
  12

反应信息

• 作为产物：
  描述：

  1,2-环氧十二烷 、 蔗糖 在 氢氧化钾 作用下， 以 二甲基亚砜 为溶剂， 反应 4.0h， 以98 mg的产率得到1'-O-(2RS-hydroxydodecyl)sucrose
  参考文献：
  名称：

  摘要：

  In this study we have varied the position of attachment of an aliphatic chain to a disaccharide sucrose unit, and we have shown that the point of attachment can markedly influence the self-organising properties and structure and bonding features of the material. The location of the attachment can introduce curvature into the system thereby stabilising certain structures over others. The results obtained for the thermotropic liquid crystalline properties of the mono-O-(2-hydroxydodecyl) sucroses show a similar dependency on molecular shape and curvature as those found in general for lyotropic systems.

  DOI：

  10.1039/b105098m

文献信息

• Synthesis in water of amphiphilic sucrose hydroxyalkyl ethers
  作者：Juliette Gagnaire、Gülsen Toraman、Gérard Descotes、Alain Bouchu、Yves Queneau

  DOI：10.1016/s0040-4039(99)00321-4

  日期：1999.4

  We describe the preparation of amphiphilic hydroxyalkylsucrose ethers from unprotected sucrose in water and we show that among the monosubstituted products, the 2- and 1'- regioisomers account for 60% of the mixture. The high reactivity of these positions is thus confirmed in water as it is in dipolar aprotic solvents. A careful analysis also show evidence of the formation of oligomerisation products as by-products. (C) 1999 Elsevier Science Ltd. All rights reserved.
• ——
  作者：Yves Queneau、Juliette Gagnaire、Jon J West、Grahame Mackenzie、John W Goodby

  DOI：10.1039/b105098m

  日期：2001.10.23

  In this study we have varied the position of attachment of an aliphatic chain to a disaccharide sucrose unit, and we have shown that the point of attachment can markedly influence the self-organising properties and structure and bonding features of the material. The location of the attachment can introduce curvature into the system thereby stabilising certain structures over others. The results obtained for the thermotropic liquid crystalline properties of the mono-O-(2-hydroxydodecyl) sucroses show a similar dependency on molecular shape and curvature as those found in general for lyotropic systems.