prikaz prve stranice dokumenta Sinteza novih 2-pirazolina na bazi 3-cinamoil-2H-2-okso-kromena
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master's thesis
Sinteza novih 2-pirazolina na bazi 3-cinamoil-2H-2-okso-kromena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:164697
Turk, Tanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Turk, T. (2009). Sinteza novih 2-pirazolina na bazi 3-cinamoil-2H-2-okso-kromena (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:164697

Turk, Tanja. "Sinteza novih 2-pirazolina na bazi 3-cinamoil-2H-2-okso-kromena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:164697

Turk, Tanja. "Sinteza novih 2-pirazolina na bazi 3-cinamoil-2H-2-okso-kromena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:164697

Turk, T. (2009). 'Sinteza novih 2-pirazolina na bazi 3-cinamoil-2H-2-okso-kromena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:164697

Turk T. Sinteza novih 2-pirazolina na bazi 3-cinamoil-2H-2-okso-kromena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:164697

T. Turk, "Sinteza novih 2-pirazolina na bazi 3-cinamoil-2H-2-okso-kromena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:164697

Metadata
TitleSinteza novih 2-pirazolina na bazi 3-cinamoil-2H-2-okso-kromena
Title (english)Synthesis of new 2-pyrazolines based on 3-cinnamoyl-2h-2-oxo-chromen
AuthorTanja Turk
MentorMilan Čačić (mentor)
Committee memberMarijan Šeruga
Committee memberMilan Čačić
Committee memberRužica Matešić-Puač
MBZ: 126601
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2009-12-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kumarin (2H-2-okso-kromen) i njegovi derivati predstavljaju skupinu heterocikličkih spojeva s izraženom biološkom aktivnošću. Spojevi kumarina poznati su po antibakterijskim, antikancerogenim, antikoagulativnim i drugim svojstvima. U ovom radu dobiveni su spojevi koji u svojoj strukturi sadrže kumarinsku jezgru, pa stoga također pokazuju značajnu biološku aktivnost. Kao osnova za sintezu koristi se 3-acetilkumarin, koji s različitim aromatskim aldehidima reakcijom aldolne kondenzacije daje calkone (3-cinamoil-2H-2-okso-kromene), spojeve iz kojih dalje u reakciji sa hidrazidima nastaju pirazolini, značajni zbog izražene farmakološke, fiziološke i biološke aktivnosti. Reakcije sinteze ovih spojeva praćene su tankoslojnom kromatografijom, a dobiveni spojevi pročišćeni su prekristalizacijom, te su im određene točke tališta i elementarni sastav. Struktura pojedinih spojeva potvrđena je na temelju podataka dobivenih IR i 1H NMR spektrometrijom.
Abstract (english)
Coumarin (2H-2-oxo-chromen) and its derivatives are group of heterocyclic compounds with significant biological activity. Coumarin compounds are known to possess antibacterial, anticancerogenic, anticoagulant and other properties. The aim of this work was to synthesize compounds with coumarine core, which therefore have a potential biological activity. As a starting compound for the synthesis of chalcones (3-cinnamoyl-2H-2-oxo-chromens), 3-cetylcoumarin was used, which by aldol condensation with various aromatic aldehydes gives the above compounds. Chalcones in reaction with hydrazides yield pyrazolines. Pyrazolines are also known to possess significant pharmacological, physiological and biological activity. Synthesis of these compounds was monitored by thin-layer chromatography, products were purified by recrystalization, melting points and elemental analysis were determined. Structure of certain compounds was confirmed based on information given by IR and 1H NMR spectrometry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:164697
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-13 08:14:00