丁香油酚：修订间差异

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'''丁香酚'''，化學式C<sub>10</sub>H<sub>12</sub>O<sub>2</sub>，是一種[[有機化合物]]，存在於天然[[月桂油]]<ref name="化學分子世界導覽一">{{cite book | title = 化學分子世界導覽一 | author = Peter William Atkins | publisher = 天下文化 | year = 2010 | isbn = 978-986-216-220-0 | pages = 211 | chapter = 第4章　味覺、嗅覺和痛覺}}</ref>和多种天然精油中<ref name="ChemicalBook" />。
'''丁香酚'''，分子式C<sub>10</sub>H<sub>12</sub>O<sub>2</sub>，是一種[[有機化合物]]，存在於天然[[月桂油]]<ref name="化學分子世界導覽一">{{cite book | title = 化學分子世界導覽一 | author = Peter William Atkins | publisher = 天下文化 | year = 2010 | isbn = 978-986-216-220-0 | pages = 211 | chapter = 第4章　味覺、嗅覺和痛覺}}</ref>和多种天然精油中<ref name="ChemicalBook" />。


== 性質 ==
== 性質 ==
=== 物理性質 ===
=== 物理性質 ===
無色至淡黃色微稠厚液體，具強烈丁香氣味<ref name="ChemicalBook">{{zh}}[http://www.chemicalbook.com/ProductChemicalPropertiesCB7208326.htm ChemicalBook 丁香酚]</ref>。與[[乙醇]]、[[乙醚]][[氯]]和[[油]]混溶，基本上不溶於水。
無色至淡黃色微稠厚液體，具強烈丁香氣味<ref name="ChemicalBook">{{zh}}[http://www.chemicalbook.com/ProductChemicalPropertiesCB7208326.htm ChemicalBook 丁香酚]</ref>。與[[乙醇]]、[[乙醚]]、[[氯]]和[[油]]混溶，溶於[[有機溶劑]]，不溶於水。


=== 化學性質 ===
=== 化學性質 ===
不穩定。暴露[[空氣]]下變黑稠黏，有刺激臭味。


== 製備 ==
== 製備 ==
第64行： 第65行：
== 危險 ==
== 危險 ==
過量攝取會[[心悸]]、[[頭暈]]或[[嘔吐]]，[[腹瀉]]、[[昏迷]]，[[抽搐]]。可能引起皮炎和皮膚過敏性反應。
過量攝取會[[心悸]]、[[頭暈]]或[[嘔吐]]，[[腹瀉]]、[[昏迷]]，[[抽搐]]。可能引起皮炎和皮膚過敏性反應。

== 含有丁香酚的植物 ==
* [[丁香]]<ref name=tdmq>{{cite journal
| last = Pathak
| first = S. B. ''et al.''
| authorlink =
| coauthors =
| title = TLC Densitometric Method for the Quantification of Eugenol and Gallic Acid in Clove
| journal = Chromatographia
| volume = 60
| issue = 3 - 4
| pages = 241–244
| publisher =
| location =
| date = 2004
| url =
| issn =
| doi = 10.1365/s10337-004-0373-y
| id =
| accessdate = 28 June 2009
| last2 = Niranjan
| first2 = K.
| last3 = Padh
| first3 = H.
| last4 = Rajani
| first4 = M.}}</ref><ref name=igap>{{cite journal
| last = BULLERMAN
| first = L. B. ''et al.''
| authorlink =
| coauthors =
| title = INHIBITION OF GROWTH AND AFLATOXIN PRODUCTION BY CINNAMON AND CLOVE OILS. CINNAMIC ALDEHYDE AND EUGENOL
| journal = Journal of Food Science
| volume = 42
| issue = 4
| pages = 1107–1109
| publisher =
| location =
| date = 1977
| url =
| issn =
| doi = 10.1111/j.1365-2621.1977.tb12677.x
| id =
| accessdate = 28 June 2009
| last2 = Lieu
| first2 = F. Y.
| last3 = Seier
| first3 = Sally A.}}</ref><ref name=apae>{{cite journal
| last = Lee
| first = Kwang-Geun
| authorlink =
| coauthors = Takayuki Shibamoto
| title = Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]
| journal = Food Chemistry
| volume = 74
| issue = 4
| pages = 443–448
| publisher =
| location =
| date = 2001
| url =
| issn =
| doi = 10.1016/S0308-8146(01)00161-3
| id =
| accessdate = 3 July 2009}}</ref>
* [[桂皮]] <ref name=igap /><ref name=eccs>{{cite journal
| last = Kreydiyyeh
| first = S. I. ''et al.''
| authorlink =
| coauthors =
| title = Effect of cinnamon, clove and some of their constituents on the Na<sup>+</sup>-K<sup>+</sup>-ATPase activity and alanine absorption in the rat jejunum
| journal = Food and Chemical Toxicology
| volume = 38
| issue = 9
| pages = 755–762
| publisher =
| location =
| date = 2000
| url =
| issn =
| doi = 10.1016/S0278-6915(00)00073-9
| id =
| accessdate = 3 July 2009
| pmid = 10930696
| last2 = Usta
| first2 = J
| last3 = Copti
| first3 = R}}</ref>
* [[柴桂]] <ref name=qdec>{{cite journal
| last = Dighe
| first = V. V. ''et al.''
| authorlink =
| coauthors =
| title = Quantitative Determination of Eugenol from Cinnamomum tamala Nees and Eberm. Leaf Powder and Polyherbal Formulation Using Reverse Phase Liquid Chromatography
| journal = Chromatographia
| volume = 61
| issue = 9 - 10
| pages = 443–446
| publisher =
| location =
| date = 2005
| url =
| issn =
| doi = 10.1365/s10337-005-0527-6
| id =
| accessdate = 28 June 2009
| last2 = Gursale
| first2 = A. A.
| last3 = Sane
| first3 = R. T.
| last4 = Menon
| first4 = S.
| last5 = Patel
| first5 = P. H.}}</ref>
* [[肉豆蔻]]<ref name=baem>{{cite journal
| last = Bennett
| first = A. ''et al.''
| authorlink =
| coauthors =
| title = The biological activity of eugenol, a major constituent of nutmeg (Myristica fragrans): Studies on prostaglandins, the intestine and other tissues
| journal = Phytotherapy Research
| volume = 2
| issue = 3
| pages = 124–130
| publisher =
| location =
| date = 1988
| url =
| issn =
| doi = 10.1002/ptr.2650020305
| id =
| accessdate = 28 June 2009
| last2 = Stamford
| first2 = I. F.
| last3 = Tavares
| first3 = I. A.
| last4 = Jacobs
| first4 = S.
| last5 = Capasso
| first5 = F.
| last6 = Mascolo
| first6 = N.
| last7 = Autore
| first7 = G.
| last8 = Romano
| first8 = V.
| last9 = Di Carlo
| first9 = G.}}</ref>
* [[羅勒]]<ref name=osc>{{cite journal
| last = Johnson
| first = C. B.
| authorlink =
| coauthors =
| title = Substantial UV-B-mediated induction of essential oils in sweet basil (Ocimum basilicum L.)
| journal = Phytochemistry
| volume = 51
| issue = 4
| pages = 507–510
| publisher =
| location =
| date = 1999
| url =
| issn =
| doi = 10.1016/S0031-9422(98)00767-5
| id =
| accessdate = 24 November 2009
| last2 = Kirby
| first2 = J.
| last3 = Naxakis
| first3 = G.
| last4 = Pearson
| first4 = S.}}
</ref>
* [[丁香羅勒]] <ref>[http://www.scielo.br/scielo.php?pid=S0074-02761999000500022&script=sci_arttext&tlng=en Celso Vataru Nakamura, Tania Ueda-Nakamura, Erika Bando, Abrahão Fernandes Negrão Melo, Díogenes Aparício Garcia Cortez, Benedito Prado Dias Filho, "Antibacterial Activity of Ocimum gratissimum L. Essential Oil", ''Memórias do Instituto Oswaldo Cruz'', Vol. 94(5): 675-678.]</ref>
* [[蜜蜂花]]<ref>{{cite web
| url = http://www.umm.edu/altmed/articles/lemon-balm-000261.htm
| title = Lemon balm
| author = | authorlink=
| accessdate = 2010-12-07 | date = | publisher = [[University of Maryland Medical Center]]
}}</ref>
* [[蒔蘿]]


== 參見 ==
== 參見 ==

2011年5月18日 (三) 10:17的版本

丁香酚
IUPAC名
4-Allyl-2-methoxyphenol
英文名 Eugenol
别名 甲氧基-4-(2-丙烯基)苯酚
2-甲氧基-4-丙烯基苯基苯乙醚
丁香油酚
丁子香酚
丁子香酸
烯丙基甲氧基苯酚
异丁香酚苯乙醚
识别
CAS号 97-53-0  checkY
PubChem 12636
ChemSpider 13876103
SMILES
 
  • Oc1ccc(cc1OC)CC=C
InChI
 
  • 1/C10H12O2/c1-3-4-8-5-6-9(11)10(7-8)12-2/h3,5-7,11H,1,4H2,2H3
InChIKey RRAFCDWBNXTKKO-UHFFFAOYAJ
ChEBI 4917
KEGG D04117
性质
化学式 C10H12O2
摩尔质量 164.20 g·mol⁻¹
密度 1.06 g/cm3
熔点 −9 °C（264 K）
沸点 256 °C（529 K）
危险性
欧盟危险性符号
有害有害 Xn
[1]
警示术语 R：Template:R-p[1]
安全术语 S：Template:S-p[1]
闪点 104℃
若非注明，所有数据均出自标准状态（25 ℃，100 kPa）下。

丁香酚，分子式C10H12O2，是一種有機化合物，存在於天然月桂油[2]和多种天然精油中[1]。

性質

物理性質

無色至淡黃色微稠厚液體，具強烈丁香氣味[1]。與乙醇、乙醚、氯和油混溶，溶於有機溶劑，不溶於水。

化學性質

不穩定。暴露空氣下變黑稠黏，有刺激臭味。

製備

將天然精油鹼處理單離生成。

可由愈創木酚和烯丙基氯（或烯丙醇）反應，經烯丙基化生成[1]。

用途

危險

過量攝取會心悸、頭暈或嘔吐，腹瀉、昏迷，抽搐。可能引起皮炎和皮膚過敏性反應。

含有丁香酚的植物

參見

參考文獻

  1. ^ 1.0 1.1 1.2 1.3 1.4 1.5 （中文）ChemicalBook 丁香酚
  2. ^ Peter William Atkins. 第4章　味覺、嗅覺和痛覺. 化學分子世界導覽一. 天下文化. 2010: 211. ISBN 978-986-216-220-0. 
  3. ^ （中文）丁香酚的药理作用
  4. ^ Pathak, S. B.; Niranjan, K.; Padh, H.; Rajani, M.; et al. TLC Densitometric Method for the Quantification of Eugenol and Gallic Acid in Clove. Chromatographia. 2004, 60 (3 - 4): 241–244. doi:10.1365/s10337-004-0373-y. 
  5. ^ 5.0 5.1 BULLERMAN, L. B.; Lieu, F. Y.; Seier, Sally A.; et al. INHIBITION OF GROWTH AND AFLATOXIN PRODUCTION BY CINNAMON AND CLOVE OILS. CINNAMIC ALDEHYDE AND EUGENOL. Journal of Food Science. 1977, 42 (4): 1107–1109. doi:10.1111/j.1365-2621.1977.tb12677.x. 
  6. ^ Lee, Kwang-Geun; Takayuki Shibamoto. Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]. Food Chemistry. 2001, 74 (4): 443–448. doi:10.1016/S0308-8146(01)00161-3. 
  7. ^ Kreydiyyeh, S. I.; Usta, J; Copti, R; et al. Effect of cinnamon, clove and some of their constituents on the Na+-K+-ATPase activity and alanine absorption in the rat jejunum. Food and Chemical Toxicology. 2000, 38 (9): 755–762. PMID 10930696. doi:10.1016/S0278-6915(00)00073-9. 
  8. ^ Dighe, V. V.; Gursale, A. A.; Sane, R. T.; Menon, S.; Patel, P. H.; et al. Quantitative Determination of Eugenol from Cinnamomum tamala Nees and Eberm. Leaf Powder and Polyherbal Formulation Using Reverse Phase Liquid Chromatography. Chromatographia. 2005, 61 (9 - 10): 443–446. doi:10.1365/s10337-005-0527-6. 
  9. ^ Bennett, A.; Stamford, I. F.; Tavares, I. A.; Jacobs, S.; Capasso, F.; Mascolo, N.; Autore, G.; Romano, V.; Di Carlo, G.; et al. The biological activity of eugenol, a major constituent of nutmeg (Myristica fragrans): Studies on prostaglandins, the intestine and other tissues. Phytotherapy Research. 1988, 2 (3): 124–130. doi:10.1002/ptr.2650020305. 
  10. ^ Johnson, C. B.; Kirby, J.; Naxakis, G.; Pearson, S. Substantial UV-B-mediated induction of essential oils in sweet basil (Ocimum basilicum L.). Phytochemistry. 1999, 51 (4): 507–510. doi:10.1016/S0031-9422(98)00767-5. 
  11. ^ Celso Vataru Nakamura, Tania Ueda-Nakamura, Erika Bando, Abrahão Fernandes Negrão Melo, Díogenes Aparício Garcia Cortez, Benedito Prado Dias Filho, "Antibacterial Activity of Ocimum gratissimum L. Essential Oil", Memórias do Instituto Oswaldo Cruz, Vol. 94(5): 675-678.
  12. ^ Lemon balm. University of Maryland Medical Center. [2010-12-07]. 

外部連結

取自“https://zh.wikipedia.org/w/index.php?title=丁香油酚&oldid=16540780”