Month: November 2022

On February 8, 2018, Lee, Hsueh-Yun; Nepali, Kunal; Huang, Fang-I.; Chang, Chih-Yi; Lai, Mei-Jung; Li, Yu-Hsuan; Huang, Hsiang-Ling; Yang, Chia-Ron; Liou, Jing-Ping published an article.Computed Properties of 62163-09-1 The title of the article was (N-Hydroxycarbonylbenzylamino)quinolines as Selective Histone Deacetylase 6 Inhibitors Suppress Growth of Multiple Myeloma in Vitro and in Vivo. And the article contained the following:

A series of bicyclic arylamino/heteroarylamino hydroxamic acids (7-31) have been examined as novel histone deacetylase 6 (HDAC6) inhibitors. One compound (13, N-hydroxy-4-((quinolin-8-ylamino)methyl)benzamide) exhibits remarkable inhibitory activity of HDAC6 with an IC50 value of 0.29 nM, which is 4000-43,000 times more selective over other HDAC isoforms. Compound 13 was shown to have antiproliferative activity against human multiple myeloma RPMI 8226, U266, and NCI-H929 cells with no effect on normal bone marrow cells. Compound 13, as a single drug, suppresses the growth of tumors by a %TGI factor of 60.4% in human multiple myeloma RPMI 8226 xenograft models and, in combination with bortezomib, shows significant in vivo antitumor activity (%TGI = 86.2%). Compound 13 also demonstrates good human hepatocytic stability and high permeability, without any effect on mutagenicity and cytotoxicity. Thus, compound 13 is a potent HDAC6 inhibitor that could be developed for the treatment of multiple myeloma in the future. The experimental process involved the reaction of 5-Chloroquinoxaline(cas: 62163-09-1).Computed Properties of 62163-09-1

The Article related to hydroxycarbonylbenzylaminoquinoline preparation histone deacetylase hdac6 inhibitor antitumor myeloma, Pharmacology: Structure-Activity and other aspects.Computed Properties of 62163-09-1

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

Rychen, Guido; Aquilina, Gabriele; Azimonti, Giovanna; Bampidis, Vasileios; Bastos, Maria de Lourdes; Bories, Georges; Cocconcelli, Pier Sandro; Flachowsky, Gerhard; Gropp, Juergen; Kolar, Boris; Kouba, Maryline; Lopez Puente, Secundino; Lopez-Alonso, Marta; Mantovani, Alberto; Mayo, Baltasar; Ramos, Fernando; Saarela, Maria; Villa, Roberto Edoardo; Wallace, Robert John; Wester, Pieter; Brantom, Paul; Dusemund, Birgit; Hogstrand, Christer; Van Beelen, Patrick; Westendorf, Johannes; Gregoretti, Lucilla; Manini, Paola; Chesson, Andrew; EFSA Panel on Additives and Products or Substances used in Animal Feed published an article in 2017, the title of the article was Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species.Electric Literature of 34413-35-9 And the article contains the following content:

A review. Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of 22 compounds belonging to chem. group 24 (pyrazine derivatives). They are currently authorised as flavours in food. The FEEDAP Panel concludes that: 2,3-diethylpyrazine [14.005], 2-ethyl-3-methylpyrazine [14.006], 5,6,7,8-tetrahydroquinoxaline [14.015], 2,3,5,6-tetramethylpyrazine [14.018], 2,3,5-trimethylpyrazine [14.019], 2,5-dimethylpyrazine [14.020], 2,6-dimethylpyrazine [14.021], 2-ethylpyrazine [14.022], 2-ethyl-3,5-dimethylpyrazine [14.024], 2,5 or 6-methoxy-3-methylpyrazine [14.025], 2-methylpyrazine [14.027], acetylpyrazine [14.032], 6,7-dihydro-5-methyl-5H-cyclopenta(b)pyrazine [14.037], 2-isobutyl-3-methoxypyrazine [14.043], 2-acetyl-3-ethylpyrazine [14.049], 2,3-dimethylpyrazine [14.050], 2,3-diethyl-5-methylpyrazine [14.056], 2-(sec-butyl)-3-methoxypyrazine [14.062], 3,(5- or 6-)-dimethyl-2-ethylpyrazine [14.100], 2-ethyl-3-methoxypyrazine [14.112] and 2-methoxy-3-methylpyrazine [14.126] are safe at the proposed maximum dose level (0.5 mg/kg complete feed) as feed for cattle, salmonids and non-food-producing animals, and at the proposed normal use level of 0.1 mg/kg complete feed for pigs and poultry; 5-methylquinoxaline [14.028] are safe only at concentrations below the proposed use levels (0.08 mg/kg complete feed for cattle, salmonids and non-food-producing animals, and 0.05 mg/kg complete feed for pigs and poultry). No safety concern would arise for the consumer from the use of these compounds up to the highest proposed level in feeds. Hazards for skin and eye contact, and respiratory exposure are recognized for the majority of the compounds under application. Most are classified as irritating to the respiratory system. The proposed maximum use levels in feed are unlikely to have detrimental effects on the terrestrial and fresh water compartments. Because all the compounds under assessment are used in food as flavourings and their function in feed is essentially the same as that in food, no further demonstration of efficacy is necessary. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Electric Literature of 34413-35-9

The Article related to review safety efficacy pyrazine derivative, chemical group 24, pyrazine derivatives, safety, sensory additives, Food and Feed Chemistry: Reviews and other aspects.Electric Literature of 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On January 24, 2019, Tangherlini, Giovanni; Kalinin, Dmitrii V.; Schepmann, Dirk; Che, Tao; Mykicki, Nadine; Staender, Sonja; Loser, Karin; Wuensch, Bernhard published an article.COA of Formula: C8H10N2 The title of the article was Development of novel quinoxaline-based κ-opioid receptor agonists for the treatment of neuroinflammation. And the article contained the following:

Neuroinflammatory disorders, such as multiple sclerosis or exptl. autoimmune encephalomyelitis (EAE), an established mouse model mimicking part of the human pathol., are characterized by inflammatory infiltrates containing T helper 1 (TH1) and TH17 cells, which cause demyelination and neurodegeneration. Disease onset and perpetuation are mediated by peripherally generated autoreactive T cells infiltrating into the central nervous system, where they are restimulated by antigen-presenting cells. Here, we show that newly designed peripherally active, potent, and selective κ-opioid receptor (KOR) agonists comprising the ethylenediamine KOR pharmacophore in a perhydroquinoxaline scaffold exhibit potent anti-inflammatory capacities in primary antigen presenting cells as well as T cells. In the EAE model, the secondary amine I and the triazole II were able to ameliorate disease severity and to delay disease onset by blocking effector T cell activation. Importantly, the beneficial effects were mediated via signaling through KOR because off-target effects were excluded by using KOR-deficient mouse mutants. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).COA of Formula: C8H10N2

The Article related to quinoxaline kappa opioid receptor agonist neuritis antiinflammatory multiple sclerosis, anti multiple sclerosis immunomodulator, Pharmacology: Structure-Activity and other aspects.COA of Formula: C8H10N2

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On November 20, 2014, Zhou, Bin; Ren, Hong-tao published an article.Formula: C8H10N2 The title of the article was Effect of different roast degree on aroma quality of Coffea arabica in Yunnan Province. And the article contained the following:

The Coffea arabica in Yunnan Province has good quality. There are two reactions during roasting: maillard reaction and carnmel reaction. For study the change of aroma quality of Coffea during roasting, the aromatic constituents of light roast Coffea, medium roast Coffea and dark roast Coffea in Yunnan province were isolated by simultaneous distillation extraction and identified by GC-MS method. Studying the qual. and quant. results of the aromatic constituents of the Coffea arabica in Yunnan Province which roasting different roast degree. The result showed that different roast degree can effect the Coffea aroma. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Formula: C8H10N2

The Article related to roast aroma coffea, Food and Feed Chemistry: Analysis and other aspects.Formula: C8H10N2

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On March 29, 1996, Remberg, B.; Nikiforov, A.; Buchbauer, G. published an article.Category: quinoxaline The title of the article was Kovats’ indices of pyrazines and related flavor substances on methyl silicone and Carbowax 20M phases. And the article contained the following:

Gas-chromatog. retention indexes (Kovats’ indexes) of 77 com. available flavor-relevant heterocyclic compounds (pyrazines, pyridines, pyrroles, quinoxalines, and thiazoles) were determined in temperature programmed mode on Me silicone and Carbowax 20M phases as an aid for their identification. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Category: quinoxaline

The Article related to flavor heterocyclic retention index gas chromatog, Food and Feed Chemistry: Analysis and other aspects.Category: quinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On October 10, 2012, Wu, Hua-chang; Zhang, Liang; Deng, Jing; Li, Ping-ping; Xiao, Chen; Shen, Fang published an article.Category: quinoxaline The title of the article was Annlysis of volatile flavor compounds in the process of Yacai fermentationed. And the article contained the following:

The headspace solid-phase microextraction coupled with capillary gas chromatog.-mass spectrometry(GC-MS) was used for the determination of volatile flavor compounds in Yacai with different fermentation times. A total of 75 volatile compounds were identified in these samples. And 29, 22, 21, 22, 22 and 27 kinds of volatile compounds were resp. identified from raw Yacai, new salted Yacai, salted 40 days Yacai, salted 80 days Yacai, salted 120 days Yacai and salted 160 days Yacai. Among these compounds, a series of compounds, such as acids, alcs., esters, and alkanes are the main volatiles contributing to flavor of Yacai. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Category: quinoxaline

The Article related to yacai volatile flavor compound fermentation, hs spme gc ms, Food and Feed Chemistry: Analysis and other aspects.Category: quinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On May 8, 2009, Lojzova, Lenka; Riddellova, Katerina; Hajslova, Jana; Zrostlikova, Jitka; Schurek, Jakub; Cajka, Tomas published an article.Quality Control of 5,6,7,8-Tetrahydroquinoxaline The title of the article was Alternative GC-MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips. And the article contained the following:

Several methods have been developed for the anal. of substituted pyrazines and related substances in potato chips. Following separation/detection approaches (all employing head-space solid phase microextraction, HS-SPME, for volatiles sampling), have been critically assessed in our study:. (i) gas chromatog.-ion trap mass spectrometry (GC-ITMS),. (ii) gas chromatog.-time-of-flight mass spectrometry (GC-TOFMS);. (iii) comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC × GC-TOFMS). Although in none of the tested systems full chromatog. resolution of some isomeric pairs could be achieved, the use of GC × GC-TOFMS offered the best solution, mainly because of distinctly lower limits of quantification (LOQs) for all of 13 target alkylpyrazines. In addition to good performance characteristics, a non-target screening and tentative identification of altogether 46 N-containing heterocyclic compounds (pyrazines, pyrrols, pyridines, pyrrolidinones, and tetrahydropyridines) was also enabled. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Quality Control of 5,6,7,8-Tetrahydroquinoxaline

The Article related to pyrazine volatile aroma maillard reaction potato chip gc ms, Food and Feed Chemistry: Analysis and other aspects.Quality Control of 5,6,7,8-Tetrahydroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On March 15, 2014, Zhu, Meng-meng; Shen, Xu; Chen, Jiang-lin; Yang, Ting-ting; Hou, Ru-yan published an article.Safety of 5,6,7,8-Tetrahydroquinoxaline The title of the article was Analysis of the volatility components of Qiaqia aroma sunflower seeds and the research of formation mechanism. And the article contained the following:

The characteristic quality of the chem. composition of Qiaqia aroma sunflower seeds and the formation mechanism during the producing process were investigated, with the methods of simultaneous distillation and extraction (SDE) combining with GC-MS. This experiment made a comparison anal. of the volatility aroma components at the raw and Qiaqia aroma sunflower seeds which were boiled in solution of spices lots of times. From the kernel and in-shell of raw sunflower seeds it was identified in each 8 and 16 kinds of chem. composition Also, from the kernel and in-shell of aroma sunflower seeds, 88 and 91 kinds of chem. composition were identified, resp. The results showed that the aroma components and their contents which remained in the kernel and in-shell were different. Spice in boiling process remained in aroma sunflower seeds; it played an important role in the formation of flavor and quality of aroma sunflower seeds. And different spice component had different adsorption binding forces in different media of the in-shell and kernel. The results provided the tech. basis for further study of the formation mechanism under different producing processes. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Safety of 5,6,7,8-Tetrahydroquinoxaline

The Article related to qiaqia aroma sunflower seed volatility component gc ms analysis, Food and Feed Chemistry: Analysis and other aspects.Safety of 5,6,7,8-Tetrahydroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On September 30, 2007, Akiyama, M.; Murakami, K.; Ikeda, M.; Iwatsuki, K.; Wada, A.; Tokuno, K.; Onishi, M.; Iwabuchi, H. published an article.Related Products of 34413-35-9 The title of the article was Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction. And the article contained the following:

Headspace volatiles of freshly brewed drip coffee were investigated by gas chromatog./mass spectrometry (GC/MS) and gas chromatog./olfactometry (GC/O, CharmAnal.) analyses. For this purpose, a solid-phase microextraction (SPME) sampling method for the headspace volatiles of freshly brewed drip coffee was developed. SPME fiber coated with divinylbenzene (DVB)/carboxen/polydimethylsiloxane (PDMS) was selected from 6 types, and sampling time was determined at 2 min. The headspace coffee volatiles stayed constant in proportion for the 1st 2 min to keep the freshness of the brewed coffee aroma. Using this sampling method, the headspace volatiles of freshly brewed drip coffee (Ethiopian arabica coffee, roast degree: L value; 23) were examined by GC/MS and GC/O analyses. From the GC/O results, 1-(3,4-dihydro-2H-pyrrol-2-yl)-ethanone (nutty-roast odor) and 4-(4′-hydroxyphenyl)-2-butanone (raspberry ketone, sweet-fruity odor) were newly detected as components in the aroma of coffee. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Related Products of 34413-35-9

The Article related to brewed arabica coffee volatile determination solid phase microextraction, Food and Feed Chemistry: Analysis and other aspects.Related Products of 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On November 8, 2013, Ochiai, Nobuo; Sasamoto, Kikuo; Ieda, Teruyo; David, Frank; Sandra, Pat published an article.Product Details of 34413-35-9 The title of the article was Multi-stir bar sorptive extraction for analysis of odor compounds in aqueous samples. And the article contained the following:

As reproducible coating of stir bars with more polar phases was found to be very difficult, a supporting grid was used in the development of an ethyleneglycol-modified Silicone (EG Silicone) coated stir bar. This new polar coating showed good performance for the extraction of polar solutes, but long term use also showed degradation of the coating due to friction while stirring. In order to address the lower robustness of the EG Silicone stir bar which has a much softer coating compared to a conventional polydimethylsiloxane (PDMS) stir bar, a novel SBSE procedure termed multi-SBSE (mSBSE) was developed. mSBSE consists of the robust PDMS stir bar stirring at the bottom of the vial and the EG Silicone stir bar attached on the inner side wall of the vial (a magnetic clip is used for the set-up). After extraction, the two stir bars are placed in a single glass desorption liner and are simultaneously thermally desorbed. The desorbed compounds were analyzed by thermal desorption-gas chromatog.-mass spectrometry (TD-GC-MS). Compared to conventional SBSE, mSBSE provides more uniform enrichment of a wide range of odor compounds in aqueous sample since both stir bars can complement each other, while eliminating the damage of the EG Silicone phase during the extraction The robustness of the EG Silicone stir bar was dramatically increased and more than 30 extraction and desorption cycles were possible without loss in performance. The recoveries for polar solutes such as 2-acetyl pyrrole (log Kow: 0.55), benzyl alc. (log Kow: 1.08), guaiacol (log Kow: 1.34), and indole (log Kow: 2.05) were increased by a factor of about 2-7. The mSBSE-TD-GC-MS method showed good linearity (r2 > 0.9913) and high sensitivity (limit of detection: 0.011-0.071 ng mL-1) for the test compounds spiked in water. The feasibility and benefit of the method was demonstrated with anal. of odor compounds in roasted green tea. The normalized areas obtained from mSBSE showed the best enrichment for most of the selected compounds compared to conventional SBSE using the PDMS stir bar or the EG Silicone stir bar. Fifteen compounds were determined in the range of 0.15-210 ng mL-1 (RSD < 14%, n = 6). The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Product Details of 34413-35-9

The Article related to silicone stir bar extraction odor compound tea water, eg silicone stir bar, gc–ms, multi-sbse ((m)sbse), odor analysis, pdms stir bar, thermal desorption, Food and Feed Chemistry: Analysis and other aspects.Product Details of 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider