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羟基肉桂酰辅酶A衍生物的化学合成与性质

Chemical syntheses and properties of hydroxycinnamoyl-coenzyme A derivatives.

作者信息

Stöckigt J, Zenk M H

出版信息

Z Naturforsch C Biosci. 1975 May-Jun;30(3):352-8. doi: 10.1515/znc-1975-5-609.

Abstract

Acyl-CoA derivatives of several hydroxylated cinnamic acids have been synthesized in 30 to 50% yield via a. acyl phenyl thiol esters, b. acyl N-hydroxysuccinimide esters, and c. glucocinnamoyl derivatives. Properties of the intermediates have been determined. The cinnamyol-CoA thiol esters were characterized by their chromatographic behaviour and UV spectra. The molar extinction coefficients of these important intermediates in plant phenylpropane metabolism have been unequivocally determined. Recently published values 13 for the molar extinction coefficients of these derivatives are incorrect; the methodological reason for this error has been established.

摘要

通过以下方法已合成了几种羟基肉桂酸的酰基辅酶A衍生物,产率为30%至50%:a. 酰基苯基硫醇酯;b. 酰基N-羟基琥珀酰亚胺酯;c. 葡糖肉桂酰衍生物。已测定了中间体的性质。肉桂醇辅酶A硫醇酯通过其色谱行为和紫外光谱进行了表征。已明确测定了这些植物苯丙烷代谢中重要中间体的摩尔消光系数。最近发表的这些衍生物摩尔消光系数的值13是错误的;已确定了该错误的方法学原因。

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