辣椒碱新同系物的合成、表征及辣构关系的初步探讨

Synthesis and Characterization of New Members of Capsaicinoids and Preliminary Research on the Relationship between the Strcture and Pungency

合成了两种辣椒碱同系物的新成员:反-N-(4-羟基-3-甲氧基苄基)-8-甲基-4-壬烯酰胺和N-(4-羟基-3-甲氧基苄基)-3,7-二甲基-6-辛烯酰胺,并用元素分析,FT-IR,1H NMR,13C NMR等方法对其结构进行了表征,还用斯科维尔感官评定的方法对其辣度进行了测定,分别为1.2×107和3.0×106 SHU.并将它们的结构和辣度与辣椒碱、降辣椒碱和高辣椒碱进行了对比,总结出影响辣椒碱同系物辣度的结构因子为脂酰基双键的位置、脂酰基主链的长度及支链.

Two new members of capsaicinoids,N-（4-hydroxy-3-methoxybenzyl）-8-methylnon-trans-4-enamide and N-（4-hydroxy-3-methoxybenzyl）-3,7-dimethyloct-6-enamide,were synthesized,and their structures were confirmed by elemental analysis,FT-IR,1H NMR,13C NMR etc.Meanwhile,their pungen-cies were determined through scoville organoleptic test and compared with capsaicin,norcapsaicin and ho-mocapsicin.The double bond location,branch chain and length of the alcyl chain were confirmed to be the structural factors that could affect the pungency remarkably.