(-)奎尼酸
D-(-)-奎尼酸(D(-)-Quinic acid)
CAS: 77-95-2
化学式: C7H12O6
| 中文名 | D-(-)-奎尼酸 |
| 英文名 | D(-)-Quinic acid |
| 别名 | 金鸡钠酸 金鸡纳酸 金雞納酸 右旋奎宁酸 D-奎尼酸 (-)奎尼酸 D-(-)-奎尼酸 1,3,4,5-四羥環己甲酸 1,2,4,5-四羥環己甲酸 (-)-1,3,4,5-四羟基-1-环己甲酸 |
| 英文别名 | 5-beta))-h QUINIC ACID 5beta)]-alph D-Quinic acid (-)-QUINIC ACID D(-)-Quinic acid (3R,5R)-1,3,4,5-TETRAHYDROXY-CYCLOHEXANECARBOXYLIC ACID Cyclohexanecarboxylic acid, 1,3,4,5-tetrahydroxy-, (1.alpha.,3R,4.alpha.,5R)- |
| CAS | 77-95-2 |
| EINECS | 201-072-8 |
| 化学式 | C7H12O6 |
| 分子量 | 192.17 |
| InChI | InChI=1/C7H12O6/c8-3-1-7(13,6(11)12)2-4(9)5(3)10/h3-5,8-10,13H,1-2H2,(H,11,12)/t3-,4?,5-,7+/m1/s1 |
| InChIKey | AAWZDTNXLSGCEK-WYWMIBKRSA-N |
| 密度 | 1.64 g/cm3 (20℃) |
| 熔点 | 165-170°C |
| 沸点 | 248.13°C (rough estimate) |
| 比旋光度 | -44 º (c=11.2, H2O) |
| 闪点 | 233.1°C |
| 水溶性 | 400 g/l (20 ºC) |
| 蒸汽压 | 1.58E-09mmHg at 25°C |
| 溶解度 | 290g/l (实验) |
| 折射率 | -43.5 ° (C=10, H2O) |
| 酸度系数 | 4.27±0.50(Predicted) |
| PH值 | 2.0 (10g/l, H2O, 20℃) |
| 存储条件 | Store below +30°C. |
| 外观 | 结晶性粉末 |
| 颜色 | White to very slightly yellow |
| Merck | 14,8059 |
| BRN | 2212412 |
| 物化性质 | 白色结晶粉末，可溶于甲醇、乙醇、DMSO等有机溶剂，来源于杜仲叶，金鸡纳树皮、咖啡的种子，苹果、桃子等的果实。 |
| MDL号 | MFCD00003864 |
| 危险品标志 | Xi - 刺激性物品 |
| 风险术语 | 36/37/38 - 刺激眼睛、呼吸系统和皮肤。 |
| 安全术语 | S22 - 切勿吸入粉尘。 S24/25 - 避免与皮肤和眼睛接触。 S36 - 穿戴适当的防护服。 S26 - 不慎与眼睛接触后，请立即用大量清水冲洗并征求医生意见。 |
| WGK Germany | 3 |
| RTECS | GU8650000 |
| 海关编号 | 29181980 |
| 下游产品 | 奥司他韦杂质2 4-O-阿魏酰奎尼酸 4,4'-二羟基二苯醚 |
| 参考资料 展开查看 | 1. 李珊 阿依姑丽·艾合麦提 孙鹏 等. RP-HPLC法同时测定新疆野山杏果肉中10种有机酸成分[J]. 食品工业科技 2017 38(020):250-255. 2. 李维妮, 张宇翔, 魏建平,等. 益生菌发酵苹果汁工艺优化及有机酸的变化[J]. 食品科学, 2017(22):80-87. 3. 代琳, 徐媛媛, 熊博,等. 黄果柑果实抗坏血酸,谷胱甘肽和有机酸积累特性[J]. 浙江农业学报, 2018, v.30;No.189(08):75-82. 4. 吴林 张强 臧慧明 等. 云南丽江和吉林靖宇蓝莓糖酸组分差异化分析[J]. 中国果树 2019 No.200(06):60-64+70. 5. Ye, Jian-Hui, et al. "Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria." Food chemistry 286 (2019): 616-623.https://doi.org/10.1016/j.foodchem.2019.02.030 6. Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https://doi.org/10.1016/j.foodchem.2020. 7. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1 8. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1 9. Zheng, Yuting, et al. "Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber." LWT 132 (2020): 109943.https://doi.org/10.1016/j.lwt.2020.109943 10. [IF=6.306] Jian-Hui Ye et al."Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria."Food Chem. 2019 Jul;286:616 11. [IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25 12. [IF=9.147] Jianzhong Zhu et al."Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling."Food Hydrocolloid. 2022 Feb;123:106966 13. [IF=7.514] Yi Song et al."Caffeoyl substitution decreased the binding and inhibitory activity of quinic acid against α-amylase: The reason why chlorogenic acid is a relatively weak enzyme inhibitor."Food Chem. 2022 Mar;371:131278 14. [IF=7.514] Jianping Wei et al."Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations."Food Chem. 2020 Feb;306:125623 15. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351 16. [IF=5.81] Dong Rong et al."An Integrated Strategy for Rapid Discovery and Identification of Quality Markers in Gardenia Fructus Using an Omics Discrimination-Grey Correlation-Biological Verification Method."Front Pharmacol. 2021 Jun;0:1596 17. [IF=5.455] Lu Lan et al."Quinic acid: a potential antibiofilm agent against clinical resistant Pseudomonas aeruginosa."Chin Med-Uk. 2021 Dec;16(1):1-17 18. [IF=5.396] Ruihong Dong et al."Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity in in vitro digestion and colonic fermentation."Food Funct. 2020 Jul;11(7):6652-6665 19. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471 20. [IF=4.952] Yuting Zheng et al."Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber."Lwt Food Sci Technol. 2020 Oct;132:109943 21. [IF=4.24] Mengzhen Han et al."Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution."Food Biosci. 2021 Jun;41:101049 22. [IF=3.638] Nan Sun et al."Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae."J Sci Food Agr. 2022 Jan;102(1):175-184 23. [IF=2.391] Tan Si et al."Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.."Food Sci Biotechnol. 2020 Mar;29(3):351-358 24. [IF=7.514] Wenjing Liu et al."Quality structural annotation for the metabolites of chlorogenic acid in rat."Food Chem. 2022 Jan;:132134 25. [IF=5.34] Dong Shao et al."Identification of the active compounds and functional mechanisms of Jinshui Huanxian formula in pulmonary fibrosis by integrating serum pharmacochemistry with network pharmacology."PHYTOMEDICINE. 2022 Jul;102:154177 26. [IF=7.514] Jie Meng et al."Conduction of a chemical structure-guided metabolic phenotype analysis method targeting phenylpropane pathway via LC-MS: Ginkgo biloba and soybean as examples."FOOD CHEMISTRY. 2022 Oct;390:133155 27. [IF=5.548] Xue Bai et al."Control of post-acidification and shelf-life prediction of apple juice fermented by lactobacillus."FOOD CONTROL. 2022 Sep;139:109076 |
(-)奎尼酸 - 简介
D-(-)-奎尼酸是一种有机化合物，对光线敏感，呈白色或几乎白色结晶固体。它是一种二苯甲酸的立体异构体。D-(-)-奎尼酸是一种天然产物，存在于一些植物中，如甘蓝和玉米等。
制备D-(-)-奎尼酸可以通过苯甲酸与氧化剂和还原剂进行缩合反应得到。苯甲酸与亚硝基苯甲酸进行偶联，形成过程中的亚硝基苯甲酸再被硫酸还原生成D-(-)-奎尼酸。
安全信息：D-(-)-奎尼酸是一种化学物质，使用时需要遵守相应的安全操作规程。它具有一定的刺激性和致敏性，接触时可能引起眼睛和皮肤的刺激。在使用D-(-)-奎尼酸时，需要佩戴适当的防护眼镜和手套，避免吸入或摄入。
制备D-(-)-奎尼酸可以通过苯甲酸与氧化剂和还原剂进行缩合反应得到。苯甲酸与亚硝基苯甲酸进行偶联，形成过程中的亚硝基苯甲酸再被硫酸还原生成D-(-)-奎尼酸。
安全信息：D-(-)-奎尼酸是一种化学物质，使用时需要遵守相应的安全操作规程。它具有一定的刺激性和致敏性，接触时可能引起眼睛和皮肤的刺激。在使用D-(-)-奎尼酸时，需要佩戴适当的防护眼镜和手套，避免吸入或摄入。
最后更新：2024-04-09 21:01:54
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