1,1-di-(2,4,6-trihydroxyphenyl)-ethane | 130236-72-5

• 分子结构分类: 有机化合物 - 苯类化合物 - 苯和取代衍生物
• 英文名称: 1,1-di-(2,4,6-trihydroxyphenyl)-ethane
• 英文别名: 2,2'-ethylidenediphloroglucinol；EDP；Ethylidene-diphloroglucinol；2-[1-(2,4,6-trihydroxyphenyl)ethyl]benzene-1,3,5-triol
• CAS: 130236-72-5
• 化学式: C₁₄H₁₄O₆
• 分子量: 278.262
• InChiKey: QRPKSCVONOZQNO-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2
• 重原子数：
  20
• 可旋转键数：
  2
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.14
• 拓扑面积：
  121
• 氢给体数：
  6
• 氢受体数：
  6

反应信息

• 作为产物：
  描述：

  间苯三酚 、 乙醛 在 盐酸 、 维生素 C 作用下， 以 甲醇 、 水 为溶剂， 反应 0.5h， 生成 1,1-di-(2,4,6-trihydroxyphenyl)-ethane
  参考文献：
  名称：

  Analysis of Ethylidene-Bridged Flavan-3-ols in Wine

  摘要：

  A method was developed to determine the amount of ethylidene-bridged flavan-3-ols in wine. The method was based upon the analysis of 2,2'-ethylidenediphloroglucinol (EDP), a product formed after acid-catalyzed cleavage of wine flavan-3-ols in the presence of excess phloroglucinol. In the developed analytical method, the wine was purified and concentrated using C-18 solid-phase extraction before the phloroglucinolysis reaction was carried out. This procedure was used to quantify ethylidene-bridged flavan-3-ols in wine and the molar ratio between ethylidene-bridged linkages and native interflavan linkages. The method validation showed 9.2% repeatability. The recovery of the ethylidene-bridged flavanols in wine was 90% for concentrations up to 4.5 mg center dot L-1 of ethylidene-bridged linkages, and it decreases to 83% above and until the concentration reached 7.6 mg center dot L-1. Initial results showed that the concentration of ethylidene-bridged flavan-3-ols measured in wines was very low (less than 1.3 mg center dot L-1) and that they represented less than 1.3% of the total interflavonoid linkages on a molar ratio.

  DOI：

  10.1021/jf0626258

文献信息

• Flavan and xanthen compounds from rearrangement of phloroglucinol polymers
  作者：Jonathan White、Yeap Foo Lai

  DOI：10.1016/s0040-4039(00)94700-2

  日期：1990.1
• WHITE, JONATHAN;FOO, LAI YEAP, TETRAHEDRON LETT., 31,(1990) N9, C. 2789-2792
  作者：WHITE, JONATHAN、FOO, LAI YEAP

  DOI：——

  日期：——
• Analysis of Ethylidene-Bridged Flavan-3-ols in Wine
  作者：Jessica Drinkine、Paulo Lopes、James A. Kennedy、Pierre-Louis Teissedre、Cedric Saucier

  DOI：10.1021/jf0626258

  日期：2007.2.1

  A method was developed to determine the amount of ethylidene-bridged flavan-3-ols in wine. The method was based upon the analysis of 2,2'-ethylidenediphloroglucinol (EDP), a product formed after acid-catalyzed cleavage of wine flavan-3-ols in the presence of excess phloroglucinol. In the developed analytical method, the wine was purified and concentrated using C-18 solid-phase extraction before the phloroglucinolysis reaction was carried out. This procedure was used to quantify ethylidene-bridged flavan-3-ols in wine and the molar ratio between ethylidene-bridged linkages and native interflavan linkages. The method validation showed 9.2% repeatability. The recovery of the ethylidene-bridged flavanols in wine was 90% for concentrations up to 4.5 mg center dot L-1 of ethylidene-bridged linkages, and it decreases to 83% above and until the concentration reached 7.6 mg center dot L-1. Initial results showed that the concentration of ethylidene-bridged flavan-3-ols measured in wines was very low (less than 1.3 mg center dot L-1) and that they represented less than 1.3% of the total interflavonoid linkages on a molar ratio.