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本文合成了18个L-门冬氨酰类二肽甜味剂。一般认为,二肽极性头部分?为定味基,疏水尾部为助味基,本文工作着眼于助味基部分。工作结论如下: (1)Ariyoshi在研究大量二肽甜味剂的基础上,提出具有甜味的二肽化合物碳端氨基酸α碳上三个取代基的体积必须维持一确定的大、中、小空间次序。我们发现在规律中,大型基团推电子、中型基团吸电子能增加甜度。
In this paper, 18 L-aspartyl dipeptide sweeteners were synthesized. It is generally believed that the first part of the dipeptide polarity is fixed taste base, hydrophobic tail to help taste base, the work of this paper focuses on the taste-based part. The work is concluded as follows: (1) Ariyoshi proposed a large number of dipeptide sweeteners based on the proposed sweet-dipeptide compounds carbon amino acid α carbon three substituents on the volume must maintain a determined large, medium and small Spatial order. We find that in the law, large groups push electrons and medium groups attract electrons to increase the sweetness.