香兰素
化学
芳香
白色念珠菌
有机化学
抗真菌
风味
元素分析
质子核磁共振
核化学
生物化学
食品科学
生物
微生物学
作者
Sandra Konstantinović,Budimir Konstantinovic,Jasmina Jovanović
标识
DOI:10.2298/ciceq0904279k
摘要
Vanillin is most prominent as the principal flavor and aroma compound in vanilla. Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals. The two intermediates, assigned as intermediates I and II, were prepared by using vanillin and 1-butylbromide or 2-chloroacetic acid, respectively. The condensation of intermediates with 2,3-diaminopyridine gave azomethines. Their structure was established by using elemental microanalysis, as well as UV/Vis, FTIR and 1H-NMR spectra. Synthesized compounds were tested for their antifungal activity against Candida albicans, Candida lipolytica and Sacharomyces cerevisiae.
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