N-(1,3-dihydroxy-2-(hydroxymethyl)propan-2-yl)-2-oxo-2H-chromene-3-carboxamide

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 香豆素及其衍生物
• 英文名称: N-(1,3-dihydroxy-2-(hydroxymethyl)propan-2-yl)-2-oxo-2H-chromene-3-carboxamide
• 英文别名: N-[1,3-dihydroxy-2-(hydroxymethyl)propan-2-yl]-2-oxochromene-3-carboxamide
• 化学式: C₁₄H₁₅NO₆
• 分子量: 293.276
• InChiKey: PVPMAHQPJUTEKX-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -0.2
• 重原子数：
  21
• 可旋转键数：
  5
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.29
• 拓扑面积：
  116
• 氢给体数：
  4
• 氢受体数：
  6

反应信息

• 作为产物：
  描述：

  水杨醛 、 三羟甲基氨基甲烷 、 丙二酸二乙酯 在 Ni-NiO nanoparticles 作用下， 以 乙醇 为溶剂， 反应 10.0h， 以70%的产率得到N-(1,3-dihydroxy-2-(hydroxymethyl)propan-2-yl)-2-oxo-2H-chromene-3-carboxamide
  参考文献：
  名称：

  An efficient three-component synthesis of coumarin-3-carbamides by use of Ni–NiO nanoparticles as magnetically separable catalyst

  摘要：

  使用Ni-NiO纳米颗粒作为催化剂，通过2-羟基苯甲醛、脂肪胺（p-/s-）和二乙基丙二酸酯的三组分反应，开发了一种高效、环保的香豆素-3-氨基甲酰化合物的合成方法。

  DOI：

  10.1039/c5ra13932e

文献信息

• Piperidine-Iodine as Efficient Dual Catalyst for the One-Pot, Three-Component Synthesis of Coumarin-3-Carboxamides
  作者：Manuel Velasco、Nancy Romero-Ceronio、Rosalía Torralba、Oswaldo Hernández Abreu、Miguel A. Vilchis-Reyes、Erika Alarcón-Matus、Erika M. Ramos-Rivera、David M. Aparicio、Jacqueline Jiménez、Eric Aguilar García、David Cruz Cruz、Clarisa Villegas Gómez、Cuauhtémoc Alvarado

  DOI：10.3390/molecules27144659

  日期：——

  efficient one-pot, three-component synthetic method for the preparation of coumarin-3-carboxamides was carried out by the reaction of salicylaldehyde, aliphatic primary/secondary amines, and diethylmalonate. The protocol employs piperidine-iodine as a dual system catalyst and ethanol, a green solvent. The main advantages of this approach are that it is a metal-free and clean reaction, has low catalyst loading

  通过水杨醛、脂肪族伯/仲胺和丙二酸二乙酯的反应，进行了一种简单、高效的一锅三组分合成香豆素-3-羧酰胺的制备方法。该协议采用哌啶碘作为双系统催化剂和乙醇，一种绿色溶剂。这种方法的主要优点是它是一种无金属且清洁的反应，催化剂负载量低，并且不需要繁琐的后处理。
• Composition for enzyme immunoassay using immunofluorescence and uses thereof
  申请人：BIOMERIEUX

  公开号：US10605803B2

  公开（公告）日：2020-03-31

  A composition for enzyme immunoassay using immunofluorescence comprises (i) a fluorogenic enzymatic substrate and (ii) a quenched fluorogenic compound that forms a fluorescent compound after hydrolysis of the fluorogenic enzymatic substrate. The composition may be useful for performing a method for in vitro detection and/or quantification of an analyte of a liquid test sample liable to contain the analyte.

  一种利用免疫荧光法进行酶免疫测定的组合物包括：(i) 含氟酶底物；(ii) 在含氟酶底物水解后形成荧光化合物的淬灭含氟化合物。该组合物可用于对可能含有被分析物的液体测试样品进行体外检测和/或定量的方法。
• COMPOSITION POUR DOSAGE IMMUNO-ENZYMATIQUE PAR IMMUNOFLUORESCENCE ET SES UTILISATIONS
  申请人：Biomérieux

  公开号：EP3207371A1

  公开（公告）日：2017-08-23
• COMPOSITION FOR ENZYME IMMUNOASSAY USING IMMUNOFLUORESCENCE AND USES THEREOF
  申请人：BIOMERIEUX

  公开号：US20170241994A1

  公开（公告）日：2017-08-24

  A composition for enzyme immunoassay using immunofluorescence comprises (i) a fluorogenic enzymatic substrate and (ii) a quenched fluorogenic compound that forms a fluorescent compound after hydrolysis of the fluorogenic enzymatic substrate. The composition may be useful for performing a method for in vitro detection and/or quantification of an analyte of a liquid test sample liable to contain the analyte.
• METHODS FOR TESTING FOR FOOD ALLERGIES AND ALLERGENS IN FOODS
  申请人：RAMJI Anant

  公开号：US20210199645A1

  公开（公告）日：2021-07-01

  The present invention provides for methods and compositions for detecting the presence of a food allergy or food intolerance in a subject. In one aspect, the present invention provides for methods and compositions for detecting the presence of a food allergy or food intolerance in a subject without risk of adverse reactions in the test subject. Furthermore, if a subject has multiple allergies, a single test can determine if there is any allergic component in a food composition or mixture, as opposed to doing multiple individual test for each allergen. In an additional aspect, the present invention provides for methods that do not require identification of any particular allergen of interest. In one or more embodiments, a single test can determine if there is any allergic component in a food composition or mixture without needed to identify the particular allergen itself.