肟V
肟V是一種有機化合物，有著用作甜味劑的潛力。它最初於作為人造甜味劑紫蘇葶的類似物1976年被報道。[1]它的甜度約為蔗糖的450倍，且比紫蘇葶更易溶於水。[2]目前已有肟V的代謝和毒理學研究，[3]但它並未上市。
| 肟V | |
|---|---|
| |
| IUPAC名 4-(Methoxymethyl)-1,4-cyclohexadiene-1-carboxaldehyde syn-oxime | |
| 識別 | |
| CAS號 | 59691-20-2 |
| PubChem | 9577332 |
| SMILES |
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| InChI |
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| InChIKey | LNTHQBNSXNQPPZ-UXBLZVDNSA-N |
| 性質 | |
| 化學式 | C9H13NO2 |
| 摩爾質量 | 167.21 g·mol−1 |
| 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- ^ Acton, E. M.; Stone, H. Potential New Artificial Sweetener from Study of Structure-Taste Relationships. Science. 1976, 193 (4253): 584–586. Bibcode:1976Sci...193..584A. PMID 959816. doi:10.1126/science.959816.
- ^ A. Douglas Kinghorn and Cesar M. Comadre. Chapter 12. Less Common High-Potency Sweeteners. Lyn O'Brien-Nabors (編). Alternative Sweeteners 3rd. 2001: 222. ISBN 0-8247-0437-1.
- ^ Hitoma, C.; Acton, E. M.; Degraw, J. I.; Thomas, D. W. Metabolic and Toxicologic Study of an Artificial Sweetener, Oxime V. Drug and Chemical Toxicology. 1985, 8 (4): 195–206. PMID 3841048. doi:10.3109/01480548509038645.
- ^ Wang, Zhixin; Gmitter, Frederick G.; Grosser, Jude W.; Wang, Yu. Natural Sweeteners and Sweetness-Enhancing Compounds Identified in Citrus Using an Efficient Metabolomics-Based Screening Strategy. Journal of Agricultural and Food Chemistry. 2022, 70 (34): 10593–10603. PMID 35980814. S2CID 251645690. doi:10.1021/acs.jafc.2c03515.
- ^ Researchers find new sugar substitutes in citrus that could change food and beverage industry. Science Daily. September 20, 2022 [2022-09-23]. （原始內容存檔於2022-09-28）.
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