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有机化学
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有机化学 ›› 2011, Vol. 31 ›› Issue (06): 917-920. 上一篇    下一篇

研究简报

辣椒碱新同系物的合成、表征及辣构关系的初步探讨

王俊莲1，周圣泽2，彭争宏3，周祥凤4，张孝彬1，彭必先*,5   

  1. (1浙江大学材料科学与工程学系 杭州 310027)
    (2北京九州龙岭环保材料高新技术有限公司 北京 102209)
    (3北京天工龙苑国际生物高新技术有限公司 北京102425)
    (4中国科学院化学研究所 北京100190)
    (5中国科学院理化技术研究所 北京100190)
  • 收稿日期:2010-09-10 修回日期:2010-12-22 发布日期:2011-02-14
  • 通讯作者: 彭必先 E-mail:zxf0324@126.com

Synthesis and Characterization of New Members of Capsaicinoids and Preliminary Research on the Relationship between the Strcture and Pungency

Wang Junlian1 Zhou Shengze2 Peng Zhenghong3 Zhou Xiangfeng4 Zhang Xiao-bin1 Peng Bixian*,5   

  1. (1 Department of Materials Science and Engineering, Zhejiang University, Hangzhou 310027)
    (2 Beijing Jiuzhoulongling Company of Advanced Materials for Environmental Protec-tion, Beijing 102209)
    (3 Beijing Tiangonglongyuan International Biology Company of High and New Science and Technology, Beijing 102425)
    (4 Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190)
    (5 Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing 100190)
  • Received:2010-09-10 Revised:2010-12-22 Published:2011-02-14
  • Contact: Bi-Xian PENG E-mail:zxf0324@126.com

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1535

被引次数

7

合成了两种辣椒碱同系物的新成员: 反-N-(4-羟基-3-甲氧基苄基)-8-甲基-4-壬烯酰胺和N-(4-羟基-3-甲氧基苄基)-3,7-二甲基-6-辛烯酰胺, 并用元素分析, FT-IR, 1H NMR, 13C NMR等方法对其结构进行了表征, 还用斯科维尔感官评定的方法对其辣度进行了测定, 分别为1.2×107和3.0×106 SHU. 并将它们的结构和辣度与辣椒碱、降辣椒碱和高辣椒碱进行了对比, 总结出影响辣椒碱同系物辣度的结构因子为脂酰基双键的位置、脂酰基主链的长度及支链.

关键词: 辣椒素同系物, 合成, 辣度因子

Two new members of capsaicinoids N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-trans-4- enamide and N-(4-hydroxy-3-methoxybenzyl)-3,7-dimethyloct-6-enamide were synthesized, and their structures were confirmed by elemental analysis, FT-IR, 1H NMR, 13C NMR etc. Meanwhile, their pungencies were determined through scoville organoleptic test and compared with capsaicin, norcapsaicin and homocapsicin. The double bond location, branch chain and length of the alcyl chain were confirmed to be the structural factors that could affect the pungency re-markably.

Key words: capsaicinoid, synthesis, pungency factor