Synthesis and structure of vanillin azomethines
Autor: | Jasmina M. Jovanović, Sandra S. Konstantinović, Budimir V. Konstantinović |
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Jazyk: | angličtina |
Rok vydání: | 2009 |
Předmět: |
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 Chemical engineering TP155-156 Chemical industries HD9650-9663 |
Zdroj: | Chemical Industry and Chemical Engineering Quarterly, Vol 15, Iss 4, Pp 279-281 (2009) |
Druh dokumentu: | article |
ISSN: | 1451-9372 |
Popis: | 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. |
Databáze: | Directory of Open Access Journals |
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