Produktname:(4S,5R)-4-hydroxy-5-(hydroxymethyl)dihydrofuran-2(3H)-one
IUPAC Name:(4S,5R)-4-hydroxy-5-(hydroxymethyl)oxolan-2-one
Product Overview |
(4S,5R)-4-hydroxy-5-(hydroxymethyl)dihydrofuran-2(3H)-one, also known as 5-hydroxy-4-methyl-2(3H)-furanone, is a cyclic ketone with a five membered ring structure. It is a naturally occurring compound found in many plants, fungi, and bacteria. 5-hydroxy-4-methyl-2(3H)-furanone is an important intermediate in the biosynthesis of many important compounds, such as the flavonoids, phenols, and terpenoids. It is also known to be involved in the biosynthesis of many hormones, such as estrogens and progesterone. |
Synthesis and Application |
The synthesis of (4S,5R)-4-hydroxy-5-(hydroxymethyl)dihydrofuran-2(3H)-onemethyl-2(3H)-furanone is typically performed using chemical methods. The most common synthesis method involves the reaction of a ketone, such as ethyl acetoacetate, with an aldehyde, such as formaldehyde, in the presence of a base, such as sodium hydroxide. This reaction produces a cyclic ketone, which can then be further reduced to the desired (4S,5R)-4-hydroxy-5-(hydroxymethyl)dihydrofuran-2(3H)-onemethyl-2(3H)-furanone. (4S,5R)-4-hydroxy-5-(hydroxymethyl)dihydrofuran-2(3H)-onemethyl-2(3H)-furanone has a wide range of applications in scientific research. |
Future Directions |
The use of (4S,5R)-4-hydroxy-5-(hydroxymethyl)dihydrofuran-2(3H)-onemethyl-2(3H)-furanone in scientific research is still in its early stages. There are many potential future directions for research involving this compound. These include further research into its biochemical and physiological effects, as well as its potential uses in pharmaceuticals and drug development. Additionally, further research into its mechanism of action and its potential therapeutic applications could lead to new treatments for a variety of diseases. Furthermore, further research into its potential as an industrial chemical could lead to new methods of synthesizing compounds. Finally, further research into its potential as a food additive could lead to new ways to enhance the flavor and nutritional value of food. |