Kumarin

**Kumarin** (2H-xromen-2on və ya 2H-1-benzopiranon-2) — o-hydroxycinnamic turşusunun laktonu.
## Xüsusiyyətləri
Yeni kəsilmiş otların qoxusunu verən  rəngsiz kristallardır; ərimə temperaturu 70 ° C, qaynama temperaturu 291 ° C-dir. Kumarin spirt və efirdə yaxşı,  suda zəif həll olur ,4-hidroksillə yüngül turşu xassəsi göstərdiyi üçün, bir qədər qələvi mühitdə həll edilə bilər.
## Kimyəvi xassələr
Kumarin benzoldan fərqli olaraq  doymamış laktonlar və ya benzoləvəzləyicilərlə daha az reaksiya qabiliyyətinə malikdir. A
## Təbiətdə olması
Kumarin glikosidlər şəklində bir çox bitkilərin tərkibində aşkar  edilmişdir - onların nümayəndələri arasında Astrov ailə ( gerbera, chamomile, civanperçemi ), eləcə də yonca, bizon, darçını göstərmək olar.
## Alınması
Sənayedə coumarin salisilik aldehid və asatik anhidritdən əldə edilir (bax) Perkin reaksiya ).
## Tətbiqi
Kumarindən tütün məhsullarının istehsalında və ətir sənayesində istifadə olunur.  Törəmələridən (coumarins) boya lazerlərində istifadə olunur. Qalvanika sənayesində də güclü parlayıcı kimi istifadə olunur.
Kumarinin bir insana fizioloji təsiri çox zəifdir. Bununla birlikdə, coumarin müxtəlif bitkilər üzərində nəzərə çarpacaq dərəcədə təsir göstərir. Koumarin törəmələrində fizioloji təsiri daha qabarıqdır. Məsələn, coumarin-3-karboksilik turşusu törəmələri hipnotikdir. Dikumarol (3,3'-metilen-bis-4-hidroksikumarin) qan laxtalanmasına müdaxilə edir.

## Mənbə

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