N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸
外观
N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸 | |
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IUPAC名 N-(4-Cyanophenyl)-N-(2,3-methylenedioxybenzyl)guanidinoacetic acid | |
别名 | Lugduname |
识别 | |
CAS号 | 180045-75-4 ![]() |
ChemSpider | 21106452 |
SMILES |
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InChI |
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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。 |
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”)是目前已知最甜的物质之一[1],属于甜度极高的胍基羧酸类,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]
外部链接
[编辑]- Sci.chem FAQ - Part 5 of 7. faqs.org. [2008-07-13]. (原始内容存档于2020-11-08).
参考资料
[编辑]- ^ 1.0 1.1 Tobias Hürter: Wie wir schmecken[失效链接], 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