[化学结构与甜味的关系。 XIII. L-酰基氨基琥珀酰苯胺酸的衍生物]
[Relationship between chemical structure and sweet taste. XIII. Derivatives of L-acylamidosuccinanilic acids].
作者信息
De Nardo M, Runti C, Ulian F, Vio L
出版信息
Farmaco Sci. 1976 Dec;31(12):906-16.
PMID:1017485
Abstract
Several derivatives of L-acylamidosuccinanilic acids have been prepared inorder to study the relationship between the chemical structure and the sweetening activity by modifying the amino or the acylamido portions of the molecule. Some synthesized compounds possess a pronounced sweet taste, the L-4'-nitro-(2,2,2-trichloroacetamido)succinanilic acid is the most outstanding compound, being approximately 3000-4500 times as sweet as sucrose.
摘要
为了通过修饰分子的氨基或酰氨基部分来研究化学结构与甜味活性之间的关系，已制备了几种L-酰基氨基琥珀酰苯胺酸的衍生物。一些合成化合物具有明显的甜味，L-4'-硝基-（2,2,2-三氯乙酰氨基）琥珀酰苯胺酸是最突出的化合物，其甜度约为蔗糖的3000-4500倍。
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