| N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸
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IUPAC名
N-(4-Cyanophenyl)-N-(2,3-methylenedioxybenzyl)guanidinoacetic acid
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| 别名
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Lugduname
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| 识别
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| CAS号
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180045-75-4  Y
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| ChemSpider
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21106452
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| SMILES
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- N#Cc1ccc(cc1)N/C(NCC(O)=O)=N\Cc2cccc3OCOc23
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| InChI
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- 1/C18H16N4O4/c19-8-12-4-6-14(7-5-12)22-18(21-10-16(23)24)20-9-13-2-1-3-15-17(13)26-11-25-15/h1-7H,9-11H2,(H,23,24)(H2,20,21,22)
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| InChIKey
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IHKGGKRBWGTNNG-UHFFFAOYAL
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| 性质
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| 化学式
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C18H16N4O4
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| 摩尔质量
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352.34 g·mol−1
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| 若非注明，所有数据均出自标准状态（25 ℃，100 kPa）下。
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N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸（Lugduname，源自拉丁语 Lugdunum，意为“里昂”）是目前已知最甜的物质之一[1]，属于甜度极高的胍基羧酸类，其甜度约为蔗糖的220,000–300,000倍。1996年由法国里昂大学研究人员研制而得。[1]
外部链接
参考资料
- ^ 1.0 1.1 Tobias Hürter: Wie wir schmecken[失效連結], Technology Review 04/2004 Fokus at heise.de
- Jiong Chen, Mookda Pattarawarapan, Alex J. Zhang, and Kevin Burgess. Solution- and Solid-Phase Syntheses of Substituted Guanidinocarboxylic Acids. Journal of Combinatorial Chemistry. (2000) Vol. 2, No. 3 276 Contains a synthetic method for Lugduname, see Scheme 2
- C. NOFRE, D. GLASER, J. -M. TINTI, and M. WANNER. Gustatory responses of pigs to sixty compounds tasting sweet to humans Journal of Animal Physiology and Animal Nutrition. 86 (2002), pp. 90–96
