6-甲氧基蜂蜜曲菌素
| 6-甲氧基蜂蜜曲菌素 | |
|---|---|
| |
| IUPAC名 8-羟基-6-甲氧基-3-甲基-3,4-二氢-1H-2-苯并吡喃-1-酮 8-Hydroxy-6-methoxy-3-methyl-3,4-dihydro-1H-2-benzopyran-1-one | |
| 别名 | 8-羟基-6-甲氧基-3-甲基异香豆素-3-酮 |
| 识别 | |
| CAS号 | 13410-15-6 
|
| PubChem | 93040 |
| ChemSpider | 83993 |
| SMILES |
|
| InChI |
|
| InChIKey | AIFNAMVERSBWPS-UHFFFAOYAL |
| 性质 | |
| 化学式 | C11H12O4 |
| 摩尔质量 | 208.21 g/mol g·mol⁻¹ |
| 若非注明，所有数据均出自标准状态（25 ℃，100 kPa）下。 | |
6-甲氧基蜂蜜曲菌素（英语：6-Methoxymellein）是一种酚类二氢异香豆素衍生物。可以在胡萝卜和胡萝卜糊中发现。是胡萝卜中苦味来源之一[1][2]。它是一种植物保卫素，由短波紫外线（UVC）诱导胡萝卜产生，来抵抗灰葡萄孢菌等微生物[3][4]。
生物合成
[编辑]6-甲氧基蜂蜜曲菌素由S-腺苷甲硫氨酸和6-羟基蜂蜜曲菌素通过S-腺苷甲硫氨酸-O-甲基转移酶作用下得到，生成6-甲氧基蜂蜜曲菌素的同时产生S-腺苷-L-高半胱氨酸。[5]
相关条目
[编辑]参考文献
[编辑]- ^ Structural and Sensory Characterization of Compounds Contributing to the Bitter Off-Taste of Carrots (Daucus carota L.) and Carrot Puree. Andreas Czepa and Thomas Hofmann, J. Agric. Food Chem., 2003, 51, pages 3865-3873, doi:10.1021/jf034085+ PMID 12797757
- ^ Determination and Distribution of 6-Methoxymellein in Fresh and Processed Carrot Puree by a Rapid Spectrophotometric Assay. S.T. Talcott and L.R. Howard, J. Agric. Food Chem., 1999, 47 (8), pages 3237–3242, doi:10.1021/jf990288f
- ^ Cell death, 6-methoxymellein accumulation, and induced resistance to Botrytis cinerea in carrot root slices. R. Hoffman and J.B. Heale, Physiological and Molecular Plant Pathology, Volume 30, Issue 1, January 1987, Pages 67–75, doi:10.1016/0885-5765(87)90083-X
- ^ Isolation and antimicrobial activity of the phytoalexin 6-methoxymellein from cultured carrot cells. Fumiya Kurosaki and Arasuke Nishi, Phytochemistry, Volume 22, Issue 3, 1983, Pages 669–672, doi:10.1016/S0031-9422(00)86959-9
- ^ MetaCyc 6-methoxymellein biosynthesis. www.biocyc.org.