CAS: 33922-73-5; 1-(Prop-2-Enyltrisulfanyl)Propane

该化合物是一种有机硫化合物,其特点是由Allyl和丙基替代成分组成的三硫化物功能组,该化学品作为口味和香味成分的作用值得注意,特别是在需要稀释,大蒜类芳香的用途中.其稳定性和反应性使其适合用于合成有机化学,在合成有机化学中,它作为前体或中间体,生产更复杂的含硫化合物.此外,Allyl propyltisulfide展示了潜在的抗微生物特性,扩大了其在研究和工业应用中的效用,该化合物由于其强烈的气味和反应作用,通常在受控制的条件下处理.

结构式图片

MSDS等安全信息

    上下游产品

    Acetyl-aethyldisulfid toluene-4-thiosulfonic acid S-2-propen-1-yl ester

    合成工艺路线路线简述

      📜Acetyl-Aethyldisulfid,Allyl Thiotosylate置于sodium Methylate体系中,用 四氢呋喃,甲醇 作为反应溶剂,化学反应 0.18H,以95%的收率获得产物丙基烯丙基三硫醚
      参考文献:Unsymmetrical Organotrisulfide Formation Via Low-Temperature Disulfanyl Anion Transfer To An Organothiosulfonate
      标题:Unsymmetrical Organotrisulfide Formation Via Low-Temperature Disulfanyl Anion Transfer To An Organothiosulfonate
      摘要:New Methodology Is Presented For The Formation Of Unsymmetrical Organotrisulfides In A High Yield And Purity,Relatively Free Of Polysulfide Byproducts. The Highlight Of The Method Is The Low-Temperature (-78 Degrees C) Deprotection Of A Disulfanyl Acetate With Sodium Methoxide In Thf To Form A Disulfanyl Anion,Which Reacts Rapidly In Situ With An Organothiosulfonate (S-Aryl Or S-Alkyl) Within 30 Seconds Followed By Quenching. The Discovery Of These New Reaction Conditions Together With The Relative Greenness Of The Chemistry Overall Makes For An Efficient Protocol,From Which A Range Of Organotrisulfides Covering Aliphatic,Aromatic,As Well As Cysteine And Sugar Groups Can Be Accessed In A High Yield And Purity.
      DOI:10.1021/acs.Joc.8B03262

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      ✅ COA系统入驻 | 共享模式

      合成参考文献


      参考文献:10.1007/978-3-031-08045-6_25
      摘要:Quimque MTJ, Notarte KIR, de Leon VNO, Manzano JAH, Muñoz JER, Pilapil DYH, Lim JAK, Macabeo APG. Computationally Repurposed Natural Products Targeting SARS-CoV-2 Attachment and Entry Mechanisms. 2022. In: Frontiers of COVID-19.
      参考文献:10.1007/978-3-030-83350-3_1-1|10.1007/978-3-031-12199-9_1
      摘要:Pal D, Saha S, Samanta A. Medicinal Plants as a Source of Anti-Viral Metabolite(s): An Introduction. 2023 Nov 01. In: Reference Series in Phytochemistry.
      参考文献:10.1007/s11947-024-03675-8
      摘要:Vancoillie F, Delbaere SM, Callens A, Vanhegen K, Kemp L, Van Poucke C, Verkempinck SHE, Van Loey AM, Grauwet T. Impact of Industrial Kitchen Processing Approaches on Nutritional and Sensorial Quality of Leek Products. Food Bioprocess Technol. 2025 Jan 02;18(5):4566–85. doi: 10.1007/s11947-024-03675-8.
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