37275
(+)-二氢香芹酮
mixture of isomers
别名:
(2R,5R)-5-异丙烯基-2-甲基环己酮
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关于此项目
经验公式（希尔记法）:
C10H16O
化学文摘社编号:
分子量:
152.23
UNSPSC Code:
12352115
NACRES:
NA.22
PubChem Substance ID:
EC Number:
226-872-4
Beilstein/REAXYS Number:
2044615
MDL number:
Form:
liquid
InChI key
AZOCECCLWFDTAP-UHFFFAOYSA-N
InChI
1S/C10H16O/c1-7(2)9-5-4-8(3)10(11)6-9/h8-9H,1,4-6H2,2-3H3
SMILES string
CC1CCC(CC1=O)C(C)=C
form
liquid
optical activity
[α]20/D +20±2°, neat
composition
n-(+)-dihydrocarvone, ~77% , iso-(+)-dihydrocarvone, ~20%
refractive index
n20/D 1.471
density
0.928 g/mL at 20 °C (lit.)
functional group
ketone
Quality Level
General description
(+)-二氢香豆素，一种在香芹籽油中发现的单萜化合物，是合成倍半萜烯的关键结构单元。 它通常通过香芹酮的氢化反应或柠檬烯的氧化反应进行生产。
Application
(+)-二氢香豆素可用于以下过程：
- 合成1,2,4,5-四恶烷，其表现出强效抗疟疾活性。
- 通过氧化反应合成环氧内酯，其可与ε-己内酯发生共聚反应，形成具有形状记忆性能的交联共聚物。
- 合成α-香附酮，一种具有强效杀虫活性的桉叶烷型倍半萜类化合物。
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
215.6 °F - closed cup
flash_point_c
102 °C - closed cup
ppe
Eyeshields, Gloves
Oxidized dihydrocarvone as a renewable multifunctional monomer for the synthesis of shape memory polyesters.
Lowe JR, et al.
Biomacromolecules, 10(7), 2003-2008 (2009)
Dan Jin et al.
Scientific reports, 10(1), 3309-3309 (2020-02-26)
Cannabis research has historically focused on the most prevalent cannabinoids. However, extracts with a broad spectrum of secondary metabolites may have increased efficacy and decreased adverse effects compared to cannabinoids in isolation. Cannabis's complexity contributes to the length and breadth
The structure and antimalarial activity of dispiro-1, 2, 4, 5-tetraoxanes derived from (+)-dihydrocarvone.
Dong Y, et al.
Bioorganic & Medicinal Chemistry Letters, 20(22), 6359-6361 (2010)
Insecticidal activity of sesquiterpenes skeleton synthesized by the conventional Robinson annulations reaction on Drosophila melanogaster.
Alarcon J, et al.
Industrial Crops and Products, 42, 268-272 (2013)
Redife Aslihan Ucar et al.
Food microbiology, 91, 103454-103454 (2020-06-17)
This research determined the concentration of trehalose, xylose and l-citrulline in fresh and fermented cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of the lactobacilli
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