6-甲氧基蜂蜜曲菌素
| 6-甲氧基蜂蜜曲菌素 | |
|---|---|
| |
| IUPAC名 8-羥基-6-甲氧基-3-甲基-3,4-二氫-1H-2-苯並吡喃-1-酮 8-Hydroxy-6-methoxy-3-methyl-3,4-dihydro-1H-2-benzopyran-1-one | |
| 別名 | 8-羥基-6-甲氧基-3-甲基異香豆素-3-酮 |
| 識別 | |
| CAS號 | 13410-15-6 
|
| PubChem | 93040 |
| ChemSpider | 83993 |
| SMILES |
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| InChI |
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| InChIKey | AIFNAMVERSBWPS-UHFFFAOYAL |
| 性質 | |
| 化學式 | C11H12O4 |
| 摩爾質量 | 208.21 g/mol g·mol⁻¹ |
| 若非註明，所有數據均出自標準狀態（25 ℃，100 kPa）下。 | |
6-甲氧基蜂蜜曲菌素（英語：6-Methoxymellein）是一種酚類二氫異香豆素衍生物。可以在胡蘿蔔和胡蘿蔔糊中發現。是胡蘿蔔中苦味來源之一[1][2]。它是一種植物保衛素，由短波紫外線（UVC）誘導胡蘿蔔產生，來抵抗灰葡萄孢菌等微生物[3][4]。
生物合成
[編輯]6-甲氧基蜂蜜曲菌素由S-腺苷甲硫氨酸和6-羥基蜂蜜曲菌素通過S-腺苷甲硫氨酸-O-甲基轉移酶作用下得到，生成6-甲氧基蜂蜜曲菌素的同時產生S-腺苷-L-高半胱氨酸。[5]
相關條目
[編輯]參考文獻
[編輯]- ^ 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.