N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸

N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸
	IUPAC名; N-(4-Cyanophenyl)-N-(2,3-methylenedioxybenzyl)guanidinoacetic acid
别名	Lugduname
识别
CAS号	180045-75-4
ChemSpider	21106452
SMILES	N#Cc1ccc(cc1)N/C(NCC(O)=O)=N\Cc2cccc3OCOc23;
InChI	1/C18H16N4O4/c19-8-12-4-6-14(7-5-12)22-18(21-10-16(23)24)20-9-13-2-1-3-15-17(13)26-11-25-15/h1-7H,9-11H2,(H,23,24)(H2,20,21,22);
InChIKey	IHKGGKRBWGTNNG-UHFFFAOYAL
性质
化学式	C18H16N4O4
摩尔质量	352.34 g·mol−1
	若非注明，所有数据均出自标准状态（25 ℃，100 kPa）下。

N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸（Lugduname，源自拉丁语 Lugdunum，意为“里昂”）是目前已知最甜的物质之一^[1]，属于甜度极高的胍基羧酸类，其甜度约为蔗糖的220,000–300,000倍。1996年由法国里昂大学研究人员研制而得。^[1]

外部链接

Sci.chem FAQ - Part 5 of 7. faqs.org. [2008-07-13]. （原始内容存档于2020-11-08）.

参考资料

^ ^1.0 ^1.1 Tobias Hürter: Wie wir schmecken^{[失效連結]}, Technology Review 04/2004 Fokus at heise.de

Jiong Chen, Mookda Pattarawarapan, Alex J. Zhang, and Kevin Burgess. Solution- and Solid-Phase Syntheses of Substituted Guanidinocarboxylic Acids. Journal of Combinatorial Chemistry. (2000) Vol. 2, No. 3 276 Contains a synthetic method for Lugduname, see Scheme 2
C. NOFRE, D. GLASER, J. -M. TINTI, and M. WANNER. Gustatory responses of pigs to sixty compounds tasting sweet to humans Journal of Animal Physiology and Animal Nutrition. 86 (2002), pp. 90–96

[huether-1] 1.0 ^1.1 Tobias Hürter: Wie wir schmecken^{[失效連結]}, Technology Review 04/2004 Fokus at heise.de

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