4-O-(trans-p-coumaroyl)quinic acid | 1108200-72-1

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: 4-O-(trans-p-coumaroyl)quinic acid
• 英文别名: 4‐p‐coumaroylquinic acid；4-O-p-trans-coumaroyl quinic acid；trans-4-p-coumaroylquinic acid；4-O-(4-coumaroyl)quinic acid；4-O-(E)-coumaroylquinic acid；4-O-(p-coumaroyl)quinic acid
• CAS: 1108200-72-1
• 化学式: C₁₆H₁₈O₈
• 分子量: 338.314
• InChiKey: XWRHBGVVCOSNKO-OTCYKTEZSA-N

物化性质

• 沸点：
  641.9±55.0 °C(Predicted)
• 密度：
  1.55±0.1 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  -0.35
• 重原子数：
  24.0
• 可旋转键数：
  4.0
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.38
• 拓扑面积：
  144.52
• 氢给体数：
  5.0
• 氢受体数：
  7.0

反应信息

• 作为反应物：
  描述：

  4-O-(trans-p-coumaroyl)quinic acid 在 sulfatase 作用下， 反应 3.0h， 生成 4-羟基肉桂酸 、 4-香豆酸
  参考文献：
  名称：

  Identification and Quantification of Phenolic Compounds from the Forage Legume Sainfoin (Onobrychis viciifolia)

  摘要：

  Phenolic compounds of sainfoin (Onobrychis viciifolia) variety Cotswold Common are assumed to contribute to its nutritive value and bioactive properties. A purified acetone/water extract was separated by Sephadex LH-20 gel chromatography. Sixty-three phenolic and other aromatic compounds were identified by means of chemical, chromatographic, and spectroscopic methods. Reverse phase HPLC with diode array and chemical reaction detection was used to investigate the phenolic composition of different plant organs. All plant parts showed specific phenolic profiles. Moreover, there were considerable variations in the phenolic content among individual plants of the same variety. The three most abundant phenolic compounds were found to be arbutin [predominant in petiols, 17.7 mg/g of dry weight (DW)], rutin (predominant in leaves, 19.9 mg/g of DW), and catechin (predominant flavanol in petiols, 3.5 mg/g of DW). The present study reveals that the phenolic profile of sainfoin is even more complex than hitherto assumed.

  DOI：

  10.1021/jf900625r

文献信息

• SOURNESS ENHANCERS COMPRISING A CYCLOHEXANECARBOXYLIC ACID
  申请人：Firmenich SA

  公开号：EP3654780A1

  公开（公告）日：2020-05-27
• COOLING AND FLAVOR BOOSTING COMPOSITIONS
  申请人：Firmenich SA

  公开号：EP3658109A1

  公开（公告）日：2020-06-03
• FLAVORED ARTICLES HAVING A REDUCED PH
  申请人：Firmenich SA

  公开号：EP3706583A2

  公开（公告）日：2020-09-16
• [EN] FLAVORED ARTICLES HAVING A REDUCED PH<br/>[FR] ARTICLES AROMATISÉS AYANT UN PH RÉDUIT
  申请人：FIRMENICH & CIE

  公开号：WO2019180140A2

  公开（公告）日：2019-09-26

  The various aspects presented herein relate to the use of cyclohexanecarboxylic acids in flavored articles to improve the taste profile of the flavored article.
• Identification and Quantification of Phenolic Compounds from the Forage Legume Sainfoin (Onobrychis viciifolia)
  作者：Ionela Regos、Andrea Urbanella、Dieter Treutter

  DOI：10.1021/jf900625r

  日期：2009.7.8

  Phenolic compounds of sainfoin (Onobrychis viciifolia) variety Cotswold Common are assumed to contribute to its nutritive value and bioactive properties. A purified acetone/water extract was separated by Sephadex LH-20 gel chromatography. Sixty-three phenolic and other aromatic compounds were identified by means of chemical, chromatographic, and spectroscopic methods. Reverse phase HPLC with diode array and chemical reaction detection was used to investigate the phenolic composition of different plant organs. All plant parts showed specific phenolic profiles. Moreover, there were considerable variations in the phenolic content among individual plants of the same variety. The three most abundant phenolic compounds were found to be arbutin [predominant in petiols, 17.7 mg/g of dry weight (DW)], rutin (predominant in leaves, 19.9 mg/g of DW), and catechin (predominant flavanol in petiols, 3.5 mg/g of DW). The present study reveals that the phenolic profile of sainfoin is even more complex than hitherto assumed.