咖啡酸反式异构体
咖啡酸反式异构体(3,5-Dimethoxy-4-hydroxycinnamic acid)
CAS: 530-59-6
化学式: C11H12O5
| 中文名 | 咖啡酸反式异构体 |
| 英文名 | 3,5-Dimethoxy-4-hydroxycinnamic acid |
| 别名 | 芥子酸 咖啡酸反式异构体 順13-二十二烯酸 順二十二碳-13-烯酸 3,5-二甲氧基-4-羟基肉桂酸 3,5-二甲氧基-4-羥基桂皮酸 3,5-二甲氧基-4-羟基苯丙烯酸 3,5-二甲氧基-4-羟基-反式-苯乙烯酸, |
| 英文别名 | Sinapic acid Synapoic acid Sinapinic acid 3,5-Dimethoxy-4-hydroxycinnamic acid 4-hydroxy-3,5-dimethoxycinnamic acid 3,5-Dimethoxy-4-hydroxybenzeneacrylic acid 3,5-Dimethoxy-4-hydroxy-trans-cinnamic acid 3-(3,5-Dimethoxy-4-hydroxyphenyl)acrylic acid 3-(4-Hydroxy-3,5-dimethoxyphenyl)propenoic acid 3-(4-Hydroxy-3,5-diMethoxyphenyl)-2-propenoic Acid 3-(4-hydroxy-3,5-dimethoxyphenyl)prop-2-enoic acid (2E)-3-(4-hydroxy-3,5-dimethoxyphenyl)prop-2-enoate (2E)-3-(4-hydroxy-3,5-dimethoxyphenyl)prop-2-enoic acid 3,5-Dimethoxy-4-hydroxycinnamic acid, 4-Hydroxy-3,5-dimethoxycinnamic acid, Sinapic acid 3,5-Dimethoxy-4-hydroxycinnamic acid, 4-Hydroxy-3,5-dimethoxy-cinnamic acid, Sinapic acid, Sinapinic acid |
| CAS | 530-59-6 |
| EINECS | 208-487-3 |
| 化学式 | C11H12O5 |
| 分子量 | 224.21 |
| InChI | InChI=1/C11H12O5/c1-15-8-5-7(3-4-10(12)13)6-9(16-2)11(8)14/h3-6,14H,1-2H3,(H,12,13)/p-1/b4-3+ |
| 密度 | 1.1478 (rough estimate) |
| 熔点 | ~202 °C |
| 沸点 | 285.61°C (rough estimate) |
| 闪点 | 158.6°C |
| 水溶性 | insoluble |
| 蒸汽压 | 3.12E-07mmHg at 25°C |
| 溶解度 | H2O: 微溶 |
| 折射率 | 1.4720 (estimate) |
| 酸度系数 | 4.53±0.10(Predicted) |
| 存储条件 | Keep in dark place,Sealed in dry,Room Temperature |
| 稳定性 | 稳定。与强氧化剂、强碱不相容。可燃。 |
| 外观 | 粉末 |
| 颜色 | white |
| BRN | 2130006 |
| 物化性质 | 白色粉末，溶于三氯甲烷，乙醚，甲醇，来源于菜粕。 |
| MDL号 | MFCD00004401 |
| 体外研究 | Sinapinic acid acts as an inhibitor of HDAC, with an IC 50 of 2.27 mM. Sinapinic acid also inhibits ACE-I activity. Sinapinic acid inhibits HDAC activity in HeLa cells, suppresses the growth of HeLa and HT29 cells with IC 50 s of 0.91 ± 0.02 mM and 1.6 ± 0.02 mM at 72 h, respectively, induces apoptosis of these cancer cells. |
| 体内研究 | Sinapinic acid (5 or 25 mg/kg, p.o. daily for 4 weeks) increases the serum estradiol concentration; decreases insulin resistance and the triglyceride and total cholesterol concentrations; and favorably affects the parameters of antioxidant abilities (reduces glutathione, superoxide dismutase) and oxidative damage in rats. |
| 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 | 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。 S36 - 穿戴适当的防护服。 S37/39 - 戴适当的手套和护目镜或面具。 |
| WGK Germany | 3 |
| 海关编号 | 29189900 |
| Hazard Note | Irritant |
| 上游原料 | 盐酸 吡啶 六氢吡啶 丙二酸单乙酯 |
| 下游产品 | 3,5-二甲氧基-4-羟基甲苯 |
| 参考资料 展开查看 | 1. 李丽, 殷小杰, 李丽, et al. 炒莱菔子中芥子酸在大鼠体内的药代动力学及PK-PD相关性分析[J]. 中国实验方剂学杂志. 2. 宋军鸽, 曹晨, 李进伟,等. 测定菜籽油中酚类化合物样品前处理方法的比较[J]. 中国油脂, 2019, v.44;No.346(12):137-141. 3. 夏瑛, 李良, 董孝元,等. 源于解淀粉芽胞杆菌酚酸脱羧酶的克隆与表达[J]. 微生物学通报, 2020(7). 4. Li, Mingyue, et al. "Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging." Molecules 26.10 (2021): 2923.https://doi.org/10.3390/molecules26102923 5. 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 6. Yi Zhong, Shufang Wang, Bingjie Zhu, Ruoliu Wang, Yiyu Cheng,A strategy for identifying effective and risk compounds of botanical drugs with LC-QTOF-MS and network analysis: A case study of Ginkgo biloba preparation,Journal of Pharmaceutical and Biomedic 7. [IF=5.279] Yingying Wei et al."Hot Air Treatment Induces Disease Resistance through Activating the Phenylpropanoid Metabolism in Cherry Tomato Fruit."J Agr Food Chem. 2017;65(36):8003–8010 8. [IF=7.514] Jinxue Hou et al."Variations in phenolic acids and antioxidant activity of navel orange at different growth stages."Food Chem. 2021 Oct;360:129980 9. [IF=7.514] Xiaoming Yu et al."Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties."Food Chem. 2021 May;345:128612 10. [IF=6.475] Yuge Guan et al."Proteomic analysis validates previous findings on wounding-responsive plant hormone signaling and primary metabolism contributing to the biosynthesis of secondary metabolites based on metabolomic analysis in harvested broccoli (Brassica o 11. [IF=5.537] Yi Wang et al."Reactive oxygen species-mediated the accumulation of suberin polyphenolics and lignin at wound sites on muskmelons elicited by benzo (1, 2, 3)-thiadiazole-7-carbothioic acid S-methyl ester."Postharvest Biol Tec. 2020 Dec;170:111325 12. [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 13. [IF=4.952] Yuxin Hao et al."Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion."Lwt Food Sci Technol. 2021 Mar;139:110552 14. [IF=4.932] Dandan Wang et al."Simultaneous Quantification of Trace and Micro Phenolic Compounds by Liquid Chromatography Tandem-Mass Spectrometry."Metabolites. 2021 Sep;11(9):589 15. [IF=4.411] Mingyue Li et al."Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging."Molecules. 2021 Jan;26(10):2923 16. [IF=4.24] Nana Li et al."Characterization of phenolic compounds and anti-acetylcholinase activity of coconut shells."Food Biosci. 2021 Aug;42:101204 17. [IF=3.935] Jingyun Zheng et al."A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China."J Pharmaceut Biomed. 2019 Aug;172:268 18. [IF=3.935] Yi Zhong et al."A strategy for identifying effective and risk compounds of botanical drugs with LC-QTOF-MS and network analysis: A case study of Ginkgo biloba preparation."J Pharmaceut Biomed. 2021 Jan;193:113759 19. [IF=6.475] Jinxin Li et al."Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditions."Food Res Int. 2022 Jun;156:111142 20. [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 |
咖啡酸反式异构体 - 简介
咖啡酸是一种天然存在于咖啡豆和其他植物中的有机酸，它存在于反式和顺式异构体中。咖啡酸的反式异构体，也被称为咖啡酸反式形式，具有以下性质：
化学性质：咖啡酸反式异构体是一种白色固体，在常温下相对稳定。它是一种多羟基苯丙酸的衍生物，具有表面活性和抗氧化性。
味道和香气：咖啡酸反式异构体通常具有酸味，有机酸堆积过多可能会对口感产生一定的影响。
制法：咖啡酸反式异构体可以通过咖啡豆经过烘焙、研磨等工艺提取而得到。它也可以通过化学合成的方式制备得到。
对于个别人群如孕妇、婴幼儿等特殊人群，饮食中的咖啡酸反式异构体摄入量应适当控制。
化学性质：咖啡酸反式异构体是一种白色固体，在常温下相对稳定。它是一种多羟基苯丙酸的衍生物，具有表面活性和抗氧化性。
味道和香气：咖啡酸反式异构体通常具有酸味，有机酸堆积过多可能会对口感产生一定的影响。
制法：咖啡酸反式异构体可以通过咖啡豆经过烘焙、研磨等工艺提取而得到。它也可以通过化学合成的方式制备得到。
对于个别人群如孕妇、婴幼儿等特殊人群，饮食中的咖啡酸反式异构体摄入量应适当控制。
最后更新：2024-04-09 20:52:54
供应商列表
咖啡酸反式异构体的上游原料
咖啡酸反式异构体的下游产品
您刚刚浏览过
你知道吗？
微信搜索化工百科或扫描下方二维码，添加化工百科小程序，随时随地查信息！