四甲基吡嗪
四甲基吡嗪（英語：tetramethylpyrazine），又稱為川芎嗪（ligustrazine，chuanxiongzine），是一種發現於納豆和發酵可可豆的化學物質[1]。純化後為無色固體，屬於烷基吡嗪。一項研究表明，四甲基吡嗪是酸酵頭中主要揮發性有機物[2]。四甲基吡嗪的生物合成涉及源自丙酮酸的3-羥基丁酮的胺化過程[3]。在小鼠研究中，四甲基吡嗪展示出益智藥特性和消炎活性[4][5]。
| 四甲基吡嗪 | |
|---|---|
| |
| IUPAC名 Tetramethylpyrazine 四甲基吡嗪 | |
| 別名 | 2,3,5,6-四甲基吡嗪、川芎嗪 |
| 識別 | |
| CAS號 | 1124-11-4 |
| PubChem | 14296 |
| ChemSpider | 13658 |
| SMILES |
|
| InChI |
|
| InChIKey | FINHMKGKINIASC-UHFFFAOYSA-N |
| EINECS | 214-391-2 |
| ChEBI | 133246 |
| 性質 | |
| 化學式 | C8H12N2 |
| 摩爾質量 | 136.19 g·mol−1 |
| 熔點 | 84-86 °C（271 K） |
| 若非註明，所有數據均出自標準狀態（25 ℃，100 kPa）下。 | |
參考文獻
編輯- ^ Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. P Hashim, J Selamat, S Muhammad, S Kharidah and A Ali, Journal of the Science of Food and Agriculture, 1998, Volume 78, pages 543–550. doi:10.1002/(SICI)1097-0010(199812)78:4<543::AID-JSFA152>3.0.CO;2-2
- ^ Landis, Elizabeth A.; Oliverio, Angela M. The diversity and function of sourdough starter microbiomes. eLife. January 26, 2021, 10: e61644. PMC 7837699
. PMID 33496265. doi:10.7554/eLife.61644 .
- ^ Takuo Kosuge, Tahei Adachi & Hiroko Kamiya "Isolation Of Tetramethylpyrazine From Culture Of Bacillus Natto, And Biosynthetic Pathways Of Tetramethylpyrazine" Nature 1962, volume 195, 1103 .doi:10.1038/1951103a0
- ^ Wu, W; Yu, X; Luo, XP; Yang, SH; Zheng, D. Tetramethylpyrazine protects against scopolamine-induced memory impairments in rats by reversing the cAMP/PKA/CREB pathway. Behavioural Brain Research. 2013, 253: 212–6. PMID 23916742. S2CID 9100537. doi:10.1016/j.bbr.2013.07.052.
- ^ Kao, TK; Chang, CY; Ou, YC; Chen, WY; Kuan, YH; Pan, HC; Liao, SL; Li, GZ; Chen, CJ. Tetramethylpyrazine reduces cellular inflammatory response following permanent focal cerebral ischemia in rats. Experimental Neurology. 2013, 247: 188–201. PMID 23644042. S2CID 20967364. doi:10.1016/j.expneurol.2013.04.010.
- ^ 川芎嗪的实验研究与临床观察. 新醫藥學雜誌. 1977, (04): 45.
