2-Isopentyl-3-methylpyrazine | 32737-06-7

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 二嗪类
• 英文名称: 2-Isopentyl-3-methylpyrazine
• 英文别名: 2-(3-methylbutyl)-3-methylpyrazine；Pyrazine, 2-methyl-3-(3-methylbutyl)-；2-methyl-3-(3-methylbutyl)pyrazine
• CAS: 32737-06-7
• 化学式: C₁₀H₁₆N₂
• 分子量: 164.25
• InChiKey: DFLVTNJDHBTOSQ-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.4
• 重原子数：
  12
• 可旋转键数：
  3
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.6
• 拓扑面积：
  25.8
• 氢给体数：
  0
• 氢受体数：
  2

反应信息

• 作为产物：
  描述：

  2-(3-methylbutyl)-3-methyl-5,6-dihydropyrazine 在 manganese(IV) oxide 作用下， 生成 2-Isopentyl-3-methylpyrazine
  参考文献：
  名称：

  Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking

  摘要：

  Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of free asparagine, other amino acids and sugars. This is important because free asparagine and sugars react at high temperatures to form acrylamide, a suspect carcinogen. Free amino acids and sugars also form a variety of other compounds associated with colour and flavour. In this study the volatile aroma compounds formed in potato flour heated at 180 degrees C for 20 min were compared for three varieties of potato grown, with and without sulphur fertiliser. Approximately 50 compounds were quantified in the headspace extracts of the heated flour, of which over 40 were affected by sulphur fertilisation and/or variety. Many of the 41 compounds found at higher concentrations in the sulphur-deficient flour were Strecker aldehydes and compounds formed from their condensation, whereas only one compound, benzaldehyde, behaved in the same way as did acrylamide and was found at higher concentrations in the sulphur-sufficient flour. The reasons for these effects are discussed. (C) 2010 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.foodchem.2010.03.049

文献信息

• Fused Heterocyclic Compounds as Ion Channel Modulators
  申请人：Kobayashi Tetsuya

  公开号：US20120010192A1

  公开（公告）日：2012-01-12

  The present disclosure relates to compounds that are sodium channel inhibitors and to their use in the treatment of various disease states, including cardiovascular diseases and diabetes. In particular embodiments, the structure of the compounds is given by Formula I: wherein R 1 , R 2 , R 3 , R 4 , and R 5 are as described herein, to methods for the preparation and use of the compounds and to pharmaceutical compositions containing the same.

  本公开涉及一类是钠通道抑制剂的化合物，以及它们在治疗各种疾病状态中的应用，包括心血管疾病和糖尿病。在特定实施例中，该类化合物的结构由式I给出：其中R1、R2、R3、R4和R5如本文所述，以及制备和使用该类化合物的方法，以及含有这些化合物的药物组合物。
• FUSED HETEROCYCLIC COMPOUNDS AS ION CHANNEL MODULATORS
  申请人：Gilead Sciences, Inc.

  公开号：US20150080370A1

  公开（公告）日：2015-03-19

  The present disclosure relates to compounds that are sodium channel inhibitors and to their use in the treatment of various disease states, including cardiovascular diseases and diabetes. In particular embodiments, the structure of the compounds is given by Formula I: wherein R 1 , R 2 , R 3 , R 4 , and R 5 are as described herein, to methods for the preparation and use of the compounds and to pharmaceutical compositions containing the same.

  本公开涉及的化合物是钠通道抑制剂，用于治疗各种疾病状态，包括心血管疾病和糖尿病。在特定实施例中，化合物的结构由公式I给出：其中R1，R2，R3，R4和R5如本文所述，涉及该化合物的制备和使用方法以及包含该化合物的制药组合物。
• US8703759B2
  申请人：——

  公开号：US8703759B2

  公开（公告）日：2014-04-22
• US9079901B2
  申请人：——

  公开号：US9079901B2

  公开（公告）日：2015-07-14
• Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking
  作者：J.S. Elmore、A.T. Dodson、N. Muttucumaru、N.G. Halford、M.A.J. Parry、D.S. Mottram

  DOI：10.1016/j.foodchem.2010.03.049

  日期：2010.10

  Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of free asparagine, other amino acids and sugars. This is important because free asparagine and sugars react at high temperatures to form acrylamide, a suspect carcinogen. Free amino acids and sugars also form a variety of other compounds associated with colour and flavour. In this study the volatile aroma compounds formed in potato flour heated at 180 degrees C for 20 min were compared for three varieties of potato grown, with and without sulphur fertiliser. Approximately 50 compounds were quantified in the headspace extracts of the heated flour, of which over 40 were affected by sulphur fertilisation and/or variety. Many of the 41 compounds found at higher concentrations in the sulphur-deficient flour were Strecker aldehydes and compounds formed from their condensation, whereas only one compound, benzaldehyde, behaved in the same way as did acrylamide and was found at higher concentrations in the sulphur-sufficient flour. The reasons for these effects are discussed. (C) 2010 Elsevier Ltd. All rights reserved.