伞菌氨酸
伞菌氨酸 | |
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IUPAC名 2-[4-(Hydroxymethyl)phenyl]-glutamohydrazide | |
识别 | |
缩写 | AGT |
CAS号 | 2757-90-6 ![]() |
PubChem | 17688 439517((2S)-2-amino) 439516 |
ChemSpider | 388610 |
SMILES |
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InChI |
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InChIKey | SRSPQXBFDCGXIZ-JTQLQIEIBZ |
Beilstein | 757731 |
ChEBI | 15336 |
RTECS | MA1284000 |
KEGG | C01550 |
MeSH | Agaritine |
性质 | |
化学式 | C12H17N3O4 |
摩尔质量 | 267.28 g·mol−1 |
熔点 | 203 °C(476 K) |
pKa | 3.4 |
危险性 | |
主要危害 | 有毒 |
若非注明,所有数据均出自标准状态(25 ℃,100 kPa)下。 |
伞菌氨酸(英语:Agaritine,AGT),是一种存在于伞菌属真菌中的芳香联氨类真菌毒素[1]。其为α-氨基酸的苯肼衍生物。
分布
伞菌氨酸作为一种天然产物,其存在于伞菌属、白环蘑属和大环柄菇属下至少24种的新鲜蘑菇中[1][2]。而且这类物种在世界广泛分布[3]。特别是全球都有种植的双孢蘑菇也含有伞菌氨酸[4]。
不同物种以及蘑菇不同部位间的伞菌氨酸含量也不相同[2]。例如,在生孢蘑菇中,伞菌氨酸的含量(鲜重)介于0.033%与0.173%之间[5],在菌盖和菌褶中最高,在菌柄中最低[6]。伞菌氨酸在蘑菇储存过程中会迅速氧化。在提取过程中,伞菌氨酸水溶液接触到水和甲醇48小时后会完全降解[7]。在蘑菇烹饪过程(可减少90%)和冰冻过程(可减少75%)也会发生降解[8]。
制备与合成
伞菌氨酸可从种植的双孢蘑菇中用水或甲醇提取[1]。
潜在毒性
尽管在高剂量下时,伞菌氨酸被认为是一种实验性致癌物,但没有证据表明在食用蘑菇引起的摄入量对人体产生致癌性[1]。
参考文献
- ^ 1.0 1.1 1.2 1.3 Agaritine. PubChem, US National Library of Medicine. 24 July 2021 [27 July 2021].
- ^ 2.0 2.1 Schulzová, V.; Hajslova, J.; Peroutka, R.; Hlavasek, J.; Gry, J.; Andersson, H.C. Agaritine content of 53 Agaricus species collected from nature (PDF). Food Additives & Contaminants: Part A. 2009, 26 (1): 82–93. PMID 19680875. S2CID 427230. doi:10.1080/02652030802039903.
- ^ Rinaldi, Augusto; Tyndalo, Vassili; Maggiora, Laura Rosano. The complete book of mushrooms : over 1,000 species and varieties of American, European, and Asiatic mushrooms. Crown Publishers. 1974. ISBN 978-0-517-51493-1.[页码请求]
- ^ Hayes, W. A.; Chang, S. T. The Biology and cultivation of edible mushrooms. Academic Press. 1978. ISBN 978-0-12-168050-3.[页码请求]
- ^ Liu, J.-W.; Beelman, R. B.; Lineback, D. R.; Speroni, J. J. Agaritine Content of Fresh and Processed Mushrooms [Agaricus bisporus (Lange) Imbach]. Journal of Food Science. 1982, 47 (5): 1542–4. doi:10.1111/j.1365-2621.1982.tb04978.x.
- ^ Ross, A.E.; Nagel, D.L.; Toth, B. Occurrence, stability and decomposition of β-n[γ-l( + )-glutamyl]-4-hydroxymethylphenylhydrazine (agaritine) from the mushroom Agaricus bisporus. Food and Chemical Toxicology. 1982, 20 (6): 903–7. PMID 6131022. doi:10.1016/S0015-6264(82)80226-5.
- ^ Hajšlová, J.; Hájková, L.; Schulzová, V.; Frandsen, H.; Gry, J.; Andersson, H. C. Stability of agaritine - a natural toxicant ofAgaricusmushrooms. Food Additives and Contaminants. 2002, 19 (11): 1028–33. PMID 12456273. S2CID 19357429. doi:10.1080/02652030210157691.
- ^ Schulzová, V.; Hajslová, J.; Peroutka, R.; Gry, J.; Andersson, H. C. Influence of storage and household processing on the agaritine content of the cultivated Agaricus mushroom. Food Additives and Contaminants. 2002, 19 (9): 853–62. PMID 12396396. S2CID 23953741. doi:10.1080/02652030210156340.
- ^ Datta, Subir; Hoesch, Lienhard. Novel Synthesis of Agaritine, a 4-Hydrazinobenzyl-Alcohol Derivative Occurring in Agaricaceae. Helvetica Chimica Acta. 1987, 70 (5): 1261–7. doi:10.1002/hlca.19870700505.
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