O-methyldalbergin and related 4-phenylcoumarins are markedly different from ordinary coumarins in their behaviour towards alkali. They are stable in boiling alkali and on addition of mercuric oxide yield coumarilic acids. Phenyl-coumarilic acids undergo decarboxylation readily when boiled with aqueous alcoholic mercuric chloride to yield phenyl substituted coumarones.
O-甲基dalbergin和相关的4-苯基
香豆素与普通
香豆素的碱性差异显着。它们在沸腾的碱中是稳定的,并且在加入氧化
汞后可以生成
香豆酸。与含
水的含
水氯化
汞煮沸后,苯基
香豆酸很容易发生脱羧反应,生成苯基取代的
香豆酮。