1-bromo-2-(2,3-dibromopropyl)-4,5-dimethoxybenzene | 195383-46-1

• 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-bromo-2-(2,3-dibromopropyl)-4,5-dimethoxybenzene
• 英文别名: 1-bromo-2-(2,3-dibromo-propyl)-4,5-dimethoxy-benzene；1-Brom-2-(2,3-dibrom-propyl)-4,5-dimethoxy-benzol；(+/-)-5-Brom-4-(2.3-dibrom-propyl)-veratrol
• CAS: 195383-46-1
• 化学式: C₁₁H₁₃Br₃O₂
• 分子量: 416.935
• InChiKey: MLDDYHMCHZRKRN-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  4.6
• 重原子数：
  16
• 可旋转键数：
  5
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.45
• 拓扑面积：
  18.5
• 氢给体数：
  0
• 氢受体数：
  2

反应信息

• 作为反应物：
  描述：

  1-bromo-2-(2,3-dibromopropyl)-4,5-dimethoxybenzene 在 silver(I) acetate 、 溶剂黄146 作用下， 生成 3-(2-bromo-4,5-dimethoxy-phenyl)-propane-1,2-diol
  参考文献：
  名称：

  甲基丁香酚的卤代衍生物；6-溴甲基丁香酚二醇和6-溴同羟甲基苯甲醛。

  摘要：

  DOI：

  10.1021/ja01216a513
• 作为产物：
  描述：

  甲基丁香酚 在 乙醚 、 溴 作用下， 生成 1-bromo-2-(2,3-dibromopropyl)-4,5-dimethoxybenzene
  参考文献：
  名称：

  挥发油LXXXIII的Etudes sur lesmatièresvégétales。保加利亚的玫瑰香精和玫瑰香精

  摘要：

  香精油中的玫瑰保加利亚香精等，含量为1,0à1,2％。存在的La德celui慈等塞尔DE L'丁子香酚组成，合奏，UNE源D'ERREUR非可忽略丹斯L'评价聚赛龙的Zeisel DE L'ALCOOLéthyliquecontenu丹斯CES香精。

  DOI：

  10.1002/hlca.19490320342

文献信息

• Metal-Free, Regio- and Stereoselective Synthesis of Linear (<i>E</i>)-Allylic Compounds Using C, N, O, and S Nucleophiles
  作者：Xiaojun Huang、Brandon Fulton、Kana White、Alejandro Bugarin

  DOI：10.1021/acs.orglett.5b00862

  日期：2015.6.5

  acetates and derivatives were synthesized by an efficient two-step protocol that employs readily available terminal alkenes as starting materials. This method is highly regio- and stereoselective, affording the linear (E)- isomer as the sole adduct. This process tolerates several functional groups including halogen-containing molecules, and it is general for weak oxygen, carbon, nitrogen, and sulfur

  通过有效的两步方案，使用容易获得的末端烯烃作为起始原料，合成了多种烯丙基乙酸酯和衍生物。该方法是高度区域和立体选择性的，提供线性（E）-异构体作为唯一的加合物。该过程可耐受包括含卤素分子在内的几个官能团，通常用于弱氧，碳，氮和硫亲核试剂。此外，以良好至优异的产率获得了加合物。
• “Healthy-Start”: Outcome of an Intervention to Promote a Heart Healthy Diet in Preschool Children
  作者：Christine L. Williams、Marguerite C. Bollella、Barbara A. Strobino、Arlene Spark、Theresa A. Nicklas、Laura B. Tolosi、Brian P. Pittman

  DOI：10.1080/07315724.2002.10719195

  日期：2002.2

  Objective: We evaluated the effects of a preschool nutrition education and food service intervention ''Healthy Start,'' on two-to-five-year-old children in nine Head Start Centers in upstate NY. The primary objective was to reduce the saturated fat (sat-fat) content of preschool meals to <10% daily energy (E) and to reduce consumption of sat-fat by preschoolers to <10% E.Methods: Six centers were assigned to the food service intervention and three to control condition. Food service intervention included training workshops for cooks and monthly site visits to review progress towards goals. Child dietary intake at preschool was assessed by direct observation and plate waste measurement. Dietary intake at home was assessed by parental food record and telephone interviews. Dietary data were collected each Fall/Spring over two years, including five days of menus and recipes from each center. Dietary data were analyzed with the Minnesota NDS software.Results: Consumption of saturated fat from school meals decreased significantly from 11.0%E to 10.4%E after one year of intervention and to 8.0%E after the second year, compared with an increase of 10.2% to 13.0% to 11.4%E, respectively, for control schools (p < 0.001). Total caloric intake was adequately maintained for both groups. Analysis of preschool menus and recipes over the two-year period of intervention showed a significant decrease in sat-fat content in intervention preschools (from 12.5 at baseline to 8.0%E compared with a change of 12.1%E to >11.6%E in control preschools (p < 0.001)). Total fat content of menus also decreased significantly in intervention schools (31.0% to >25.0%E) compared with controls (29.9% to >28.4%E).Conclusions: The Healthy Start food service intervention was effective in reducing the fat and saturated fat content of preschool meals and reducing children's consumption of saturated fat at preschool without compromising energy intake or intake of essential nutrients. These goals are consistent with current U.S. Dietary Guidelines for children older than two years of age.
• Woolf, Journal of the Chemical Society, 1937, p. 1174
  作者：Woolf

  DOI：——

  日期：——
• Rosenkranz; Perez, Ciencia, 1945, vol. 6, p. 364,367
  作者：Rosenkranz、Perez

  DOI：——

  日期：——
• Rosenkranz; Perez, Ciencia, 1945, vol. 6, p. 364,366
  作者：Rosenkranz、Perez

  DOI：——

  日期：——