N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸

化合物

N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸Lugduname,源自拉丁语 Lugdunum,意为“里昂”)是目前已知最的物质之一[1],属于甜度极高的羧酸类,其甜度约为蔗糖的220,000–300,000倍。1996年由法国里昂大学研究人员研制而得。[1]

N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸
IUPAC名
N-(4-Cyanophenyl)-N-(2,3-methylenedioxybenzyl)guanidinoacetic acid
别名 Lugduname
识别
CAS号 180045-75-4  checkY
ChemSpider 21106452
SMILES
 
  • N#Cc1ccc(cc1)N/C(NCC(O)=O)=N\Cc2cccc3OCOc23
InChI
 
  • 1/C18H16N4O4/c19-8-12-4-6-14(7-5-12)22-18(21-10-16(23)24)20-9-13-2-1-3-15-17(13)26-11-25-15/h1-7H,9-11H2,(H,23,24)(H2,20,21,22)
InChIKey IHKGGKRBWGTNNG-UHFFFAOYAL
性质
化学式 C18H16N4O4
摩尔质量 352.34 g·mol−1
若非注明,所有数据均出自标准状态(25 ℃,100 kPa)下。

外部链接

参考资料

  1. ^ 1.0 1.1 Tobias Hürter: Wie wir schmecken[失效連結], Technology Review 04/2004 Fokus at heise.de
  • Jiong Chen, Mookda Pattarawarapan, Alex J. Zhang, and Kevin Burgess. Solution- and Solid-Phase Syntheses of Substituted Guanidinocarboxylic Acids. Journal of Combinatorial Chemistry. (2000) Vol. 2, No. 3 276 Contains a synthetic method for Lugduname, see Scheme 2
  • C. NOFRE, D. GLASER, J. -M. TINTI, and M. WANNER. Gustatory responses of pigs to sixty compounds tasting sweet to humans Journal of Animal Physiology and Animal Nutrition. 86 (2002), pp. 90–96