Kumarin

Kumarin
Ümumi
Kimyəvi formulu	C₉H₆O₂[1]
Molyar kütlə	146,14 q/mol
Fiziki xassələri
Sıxlıq	0,935 q/sm³
Termik xüsusiyyətlər
Ərimə nöqtəsi	71 °S
Qaynama nöqtəsi	301 °S
Təsnifatı
CAS-da qeyd. nöm.	91-64-5
PubChem	323
SMILES	C1=CC=C2C(=C1)C=CC(=O)O2
RTECS	GN4200000
ChEBI	28794
ChemSpider	13848793

Kumarin (2H-chromene-2one ya 2H-1-benzopyranon-2) — lactone o-hydroxycinnamic turşusu.

Xüsusiyyətləri

Yeni kəsilmiş otların qoxusunu verən rəngsiz kristallardır; ərimə temperaturu 70 ° C, qaynama temperaturu 291 ° C-dir. Kumarin spirt və efirdə yaxşı, suda zəif həll olur ,4-hidroksillə yüngül turşu xassəsi göstərdiyi üçün, bir qədər qələvi mühitdə həll edilə bilər.

Kimyəvi xassələr

Kumarin benzoldan fərqli olaraq doymamış laktonlar və ya benzoləvəzləyicilərlə daha az reaksiya qabiliyyətinə malikdir. A

Təbiətdə olması

Kumarin glikosidlər şəklində bir çox bitkilərin tərkibində aşkar edilmişdir - onların nümayəndələri arasında Astrov ailə ( gerbera, chamomile, civanperçemi ), eləcə də yonca, bizon, darçını göstərmək olar.

Alınması

Sənayedə coumarin salisilik aldehid və asatik anhidritdən əldə edilir (bax) Perkin reaksiya ).

Tətbiqi

Kumarindən tütün məhsullarının istehsalında və ətir sənayesində istifadə olunur. Törəmələridən (coumarins) boya lazerlərində istifadə olunur. Qalvanika sənayesində də güclü parlayıcı kimi istifadə olunur. Kumarinin bir insana fizioloji təsiri çox zəifdir. Bununla birlikdə, coumarin müxtəlif bitkilər üzərində nəzərə çarpacaq dərəcədə təsir göstərir. Koumarin törəmələrində fizioloji təsiri daha qabarıqdır. Məsələn, coumarin-3-karboksilik turşusu törəmələri hipnotikdir. Dikumarol (3,3'-metilen-bis-4-hidroksikumarin) qan laxtalanmasına müdaxilə edir.

Mənbə

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İstinadlar

1. coumarin (ing.).