咖啡酸

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咖啡酸
IUPAC名
3-(3,4-Dihydroxyphenyl 2-propenoic acid
3,4-Dihydroxy-cinnamic acid
trans-Caffeate
3,4-Dihydroxy-trans-cinnamate)
(E)-3-(3,4-dihydroxyphenyl)-2-propenoic acid
3,4-Dihydroxybenzeneacrylicacid
3-(3,4-Dihydroxyphenyl)-2-propenoic acid
3-(3,4-二羟苯基)-2-丙烯酸
3,4-二羟基苯丙烯酸
β-(3,4-二羟苯基)丙烯酸
3,4-二羟基肉桂酸
3,4-二羟基肉桂酸
3,4-二羥基桂皮酸
识别
CAS号 331-39-5
PubChem 689043
ChemSpider 600426
SMILES
InChI
InChIKey QAIPRVGONGVQAS-DUXPYHPUBE
性质
化学式 C9H8O4
摩尔质量 180.16 g·mol⁻¹
精确质量 180.042259
密度 1.478 g/cm³
熔点 223-225 °C
若非注明,所有数据均出自一般条件(25 ℃,100 kPa)下。

咖啡酸英语Caffeic acid)是一种有机酸,它可以在热水和乙醇中溶解,冷水中微溶。常温下为黄白色结晶体,具有止血功效但同时也有微量毒性[1]。自然环境中,咖啡酸可以在蓝桉的树皮中找到[2],也可以在淡水蕨类槐叶苹[3]或在蘑菇桑黄发现[4]。在食物中,咖啡酸在咖啡中存在,是坚果油的主要自然酚类之一[5],同时也存在于大麦谷物中[6]

同分异构体[编辑]

咖啡酸有三个同属于羟基苯丙烯酸的同分异构体,分别是:

参考文献[编辑]

  1. ^ 个别化合物 → 咖啡酸
  2. ^ Santos, Sónia A. O.; Freire, Carmen S. R.; Domingues, M. Rosário M.; Silvestre, Armando J. D.; Pascoal Neto, Carlos Pascoal. Characterization of Phenolic Components in Polar Extracts of Eucalyptus globulus Labill. Bark by High-Performance Liquid Chromatography–Mass Spectrometry. Journal of Agricultural and Food Chemistry. 2011, 59 (17): 9386–93. doi:10.1021/jf201801q. PMID 21761864. 
  3. ^ Choudhary, M. Iqbal; Naheed, Nadra; Abbaskhan, Ahmed; Musharraf, Syed Ghulam; Siddiqui, Hina; Atta-Ur-Rahman. Phenolic and other constituents of fresh water fern Salvinia molesta. Phytochemistry. 2008, 69 (4): 1018–23. doi:10.1016/j.phytochem.2007.10.028. PMID 18177906. 
  4. ^ Lee YS, Kang YH, Jung JY et al. Protein glycation inhibitors from the fruiting body of Phellinus linteus. Biological & Pharmaceutical Bulletin. October 2008, 31 (10): 1968–72. doi:10.1248/bpb.31.1968. PMID 18827365. 
  5. ^ ., Z. Charrouf; ., D. Guillaume. Phenols and Polyphenols from Argania spinosa. American Journal of Food Technology. 2007, 2 (7): 679. doi:10.3923/ajft.2007.679.683. 
  6. ^ Phenolic Compounds of Barley Grain and Their Implication in Food Product Discoloration. Zory Quinde-Axtell and Byung-Kee Baik, J. Agric. Food Chem., 2006, volume 54, issue 26, pages 9978–9984, doi:10.1021/jf060974w

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