Deprotonation Mechanism of Methyl Gallate: UV Spectroscopic and Computational Studies.

Deprotonation Mechanism of Methyl Gallate: UV Spectroscopic and Computational Studies.
复制标题

DOI:
10.3390/ijms19103111
复制
发表时间:
2018-10-11
影响因子:
5.6
通讯作者:
Wang Y
Wang Y
中科院分区:
生物学2区
文献类型:
--
作者:
Zhang L;Liu Y;Wang Y

文献摘要

参考文献

被引文献

相似文献

本文选用一种简单的多酚类化合物,也是可水解单宁的单体没食子酸甲酯(MeG),通过光谱测量和量子化学计算相结合的方法,研究了没食子酰基羟基的去质子化过程。量子化学计算结果表明,没食子酸甲酯的去质子化形式与游离形式相比,在苯环上发生了对位醌定域。从自由和去质子化的没食子酸甲酯模型得到的预测光谱与实验紫外-可见(UV-vis)吸收光谱一致。对醌MeG模型的振动光谱也验证了MeG分子去质子化的机理。研究了pH值对脱质子反应和酚基氧化反应的影响。使用化学计量学建模方法评估MeG的pKa值。MeG的第一个酸解离常数(pKa 1)为4.20 ± 0.01,第二个酸解离常数(pKa 2)为10.78 ± 0.06。
In the present paper, methyl gallate (MeG), a simple polyphenol and also the monomer of hydrolysable tannins, was selected to study the deprotonation process for the hydroxyls of the galloyl group by the combined use of spectroscopic measurements and quantum chemical calculations. The results of quantum chemical calculations show that the deprotonated form of methyl gallate undergoes the para-quinoid localization in the benzene ring, compared with free methyl gallate. The predicted spectra obtained from the free and deprotonated methyl gallate models are in agreement with the experimental UV-visible (UV-vis) absorption spectra. In the same way, the vibrational spectra of the para-quinoid MeG models validate the proposed mechanism of the deprotonation of MeG molecule. The pH influence on the deprotonation reaction and oxidization of phenolic groups has been also investigated. The pKa values of MeG were evaluated using the chemometric modeling method. The first acid dissociation constant (pKa1) for MeG was evaluated to be 4.20 ± 0.01, and the second one (pKa2) was 10.78 ± 0.06.
DOI: 10.1039/c0dt00752h
发表时间: 2010-01-01
影响因子: 4
作者:
Perron, Nathan R.;Wang, Hsiao C.;Brumaghim, Julia L.
通讯作者: Brumaghim, Julia L.
DOI: 10.1021/ct4005799
发表时间: 2013-10-08
影响因子: 5.5
作者:
De Mitri N;Monti S;Prampolini G;Barone V
通讯作者: Barone V
DOI: 10.1016/s1386-1425(00)00412-1
发表时间: 2001-03-01
影响因子: 4.4
作者:
Cornard, JP;Boudet, AC;Merlin, JC
通讯作者: Merlin, JC
DOI: 10.1016/j.foodchem.2005.05.044
发表时间: 2006-01-01
期刊: FOOD CHEMISTRY
影响因子: 8.8
作者:
Andjelkovic, M;Van Camp, J;Verhe, R
通讯作者: Verhe, R
DOI: 10.1039/a603851d
发表时间: 1997-02-01
期刊: JOURNAL OF THE CHEMICAL SOCIETY-PERKIN TRANSACTIONS 2
影响因子: --
作者:
Elhabiri, M;Figueiredo, P;Brouillard, R
通讯作者: Brouillard, R