Impact of glycosylation on physico–chemical and biological properties of nitrification inhibitors
作者:Danièle Pro、Mustapha Arkoun、Samuel Huguet、Richard Daniellou、Caroline Nugier-Chauvin、Jean Morvan、Dominique Wolbert、Alain Ourry、Jean-Claude Yvin、Vincent Ferrières
DOI:10.1016/j.tet.2012.06.060
日期:2012.9
2-mercaptobenzothiazole (MBT), known for its nitrification inhibition properties, was derivatized thanks to direct glycosylation reactions. Similar transformations were also performed starting from 2-mercaptobenzimidazole (MBI), structurally close to MBT. The resulting S-linked mono- or disaccharides derived from d-glucose or l-arabinose, and cellobiose, gentiobiose or lactose, respectively, were subsequently
亲脂性2-巯基苯并噻唑(MBT)以其硝化抑制特性而闻名,由于直接糖基化反应而被衍生化。从2-巯基苯并咪唑(MBI)开始,在结构上接近MBT,也进行了类似的转化。将所得的小号-连接的选自单糖或二糖衍生的d葡萄糖或升随后将阿拉伯糖和纤维二糖,龙胆二糖或乳糖分别作为新型硝化抑制剂进行了研究,除了在水中稀释外,没有任何其他制剂或物理过程。连同生态毒性测量,在包含硝化细菌的模型反应器中研究了合成的水溶性糖缀合物的抑制特性。对于简单溶解在水中的龙胆二糖基衍生物获得了最佳结果。