四甲基吡嗪
四甲基吡嗪（英語：tetramethylpyrazine），又称为川芎嗪（ligustrazine，chuanxiongzine），是一种发现于纳豆和发酵可可豆的化学物质[1]。纯化后为无色固体，属于烷基吡嗪。一项研究表明，四甲基吡嗪是酸酵头中主要挥发性有机物[2]。四甲基吡嗪的生物合成涉及源自丙酮酸的3-羟基丁酮的胺化过程[3]。在小鼠研究中，四甲基吡嗪展示出益智药特性和消炎活性[4][5]。
| 四甲基吡嗪 | |
|---|---|
| |
| IUPAC名 Tetramethylpyrazine 四甲基吡嗪 | |
| 别名 | 2,3,5,6-四甲基吡嗪、川芎嗪 |
| 识别 | |
| CAS号 | 1124-11-4 |
| PubChem | 14296 |
| ChemSpider | 13658 |
| SMILES |
|
| InChI |
|
| InChIKey | FINHMKGKINIASC-UHFFFAOYSA-N |
| EINECS | 214-391-2 |
| ChEBI | 133246 |
| 性质 | |
| 化学式 | C8H12N2 |
| 摩尔质量 | 136.19 g·mol−1 |
| 熔点 | 84-86 °C（271 K） |
| 若非注明，所有数据均出自标准状态（25 ℃，100 kPa）下。 | |
参考文献
- ^ Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. P Hashim, J Selamat, S Muhammad, S Kharidah and A Ali, Journal of the Science of Food and Agriculture, 1998, Volume 78, pages 543–550. doi:10.1002/(SICI)1097-0010(199812)78:4<543::AID-JSFA152>3.0.CO;2-2
- ^ Landis, Elizabeth A.; Oliverio, Angela M. The diversity and function of sourdough starter microbiomes. eLife. January 26, 2021, 10: e61644. PMC 7837699
. PMID 33496265. doi:10.7554/eLife.61644 .
- ^ Takuo Kosuge, Tahei Adachi & Hiroko Kamiya "Isolation Of Tetramethylpyrazine From Culture Of Bacillus Natto, And Biosynthetic Pathways Of Tetramethylpyrazine" Nature 1962, volume 195, 1103 .doi:10.1038/1951103a0
- ^ Wu, W; Yu, X; Luo, XP; Yang, SH; Zheng, D. Tetramethylpyrazine protects against scopolamine-induced memory impairments in rats by reversing the cAMP/PKA/CREB pathway. Behavioural Brain Research. 2013, 253: 212–6. PMID 23916742. S2CID 9100537. doi:10.1016/j.bbr.2013.07.052.
- ^ Kao, TK; Chang, CY; Ou, YC; Chen, WY; Kuan, YH; Pan, HC; Liao, SL; Li, GZ; Chen, CJ. Tetramethylpyrazine reduces cellular inflammatory response following permanent focal cerebral ischemia in rats. Experimental Neurology. 2013, 247: 188–201. PMID 23644042. S2CID 20967364. doi:10.1016/j.expneurol.2013.04.010.
- ^ 川芎嗪的实验研究与临床观察. 新医药学杂志. 1977, (04): 45.
