2'',3''-epoxyxanthohumol

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 直链 1,3-二芳基丙烷
• 英文名称: 2'',3''-epoxyxanthohumol
• 化学式: C₂₁H₂₂O₆
• 分子量: 370.402
• InChiKey: WMEOYFDFRCATCY-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  3.43
• 重原子数：
  27.0
• 可旋转键数：
  6.0
• 环数：
  3.0
• sp3杂化的碳原子比例：
  0.29
• 拓扑面积：
  99.52
• 氢给体数：
  3.0
• 氢受体数：
  6.0

反应信息

• 作为反应物：
  描述：

  2'',3''-epoxyxanthohumol 在 氧气 作用下， 以 甲醇 、 水 为溶剂， 反应 20.0h， 生成 xanthohumol G
  参考文献：
  名称：

  The Bitter Chemodiversity of Hops (Humulus lupulus L.)

  摘要：

  To map the chemodiversity of key bitter compounds in hops, a total of 75 different samples collected from the global hop market were analyzed for 117 key bitter tastants by means of a multiparametric HPLC-MS/MSMRM method. Among the compounds detected, 2 '',3 ''-epoxyxanthohumol was detected for the first time in hops and isoxanthohumol M was identified as a marker compound for varieties grown in Germany. Hop aging experiments in the absence and presence of air oxygen, respectively, were conducted to address the stability of hop-derived compounds during long-term storage.

  DOI：

  10.1021/acs.jafc.6b03933
• 作为产物：
  描述：

  黄腐酚 在 双氧水 作用下， 以 甲醇 为溶剂， 反应 20.0h， 生成 2'',3''-epoxyxanthohumol
  参考文献：
  名称：

  The Bitter Chemodiversity of Hops (Humulus lupulus L.)

  摘要：

  To map the chemodiversity of key bitter compounds in hops, a total of 75 different samples collected from the global hop market were analyzed for 117 key bitter tastants by means of a multiparametric HPLC-MS/MSMRM method. Among the compounds detected, 2 '',3 ''-epoxyxanthohumol was detected for the first time in hops and isoxanthohumol M was identified as a marker compound for varieties grown in Germany. Hop aging experiments in the absence and presence of air oxygen, respectively, were conducted to address the stability of hop-derived compounds during long-term storage.

  DOI：

  10.1021/acs.jafc.6b03933

文献信息

• The Bitter Chemodiversity of Hops (<i>Humulus lupulus</i> L.)
  作者：Michael Dresel、Christian Vogt、Andreas Dunkel、Thomas Hofmann

  DOI：10.1021/acs.jafc.6b03933

  日期：2016.10.19

  To map the chemodiversity of key bitter compounds in hops, a total of 75 different samples collected from the global hop market were analyzed for 117 key bitter tastants by means of a multiparametric HPLC-MS/MSMRM method. Among the compounds detected, 2 '',3 ''-epoxyxanthohumol was detected for the first time in hops and isoxanthohumol M was identified as a marker compound for varieties grown in Germany. Hop aging experiments in the absence and presence of air oxygen, respectively, were conducted to address the stability of hop-derived compounds during long-term storage.