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| 薄荷醇糖苷的合成、纯化与表征 | |
| 引用本文： | 解万翠,顾小红,罗昌荣,王光雨,汤坚.薄荷醇糖苷的合成、纯化与表征[J].食品与生物技术学报,2006,25(5):72-76. |
| 作者姓名： | 解万翠 顾小红 罗昌荣 王光雨 汤坚 |
| 作者单位： | 1. 江南大学,食品科学与安全教育部重点实验室,江苏,无锡,214036;华宝食用香精香料,上海,有限公司,上海,201821 2. 江南大学,食品科学与安全教育部重点实验室,江苏,无锡,214036 3. 华宝食用香精香料,上海,有限公司(上海),201821 |
| 摘 要： | 为了开发热稳定的、致凉型香原料，采用改进的Koenigs—knorr法立体选择性的合成了薄荷醇-β-D-葡萄糖苷（Menthyl—β—D-Glycoside，MGLY）；以反相液相色谱法（RP—HPLC）检测并确定最优反应条件。采用硅胶低压柱层析梯度洗脱分离制备样品，产物纯度达到99．2％，综合IR、LC／MS／MS、^1H—NMR、^13C—NMR进行结构鉴定，确证制备的产物为薄荷醇糖苷。 |
| 关 键 词： | 香料前体 薄荷醇糖苷 合成 纯化 表征 |
| 文章编号： | 1673-1689(2006)05-0072-05 |
| 修稿时间： | 2005年11月8日 |
The Synthesis, Purity and Characterization of a Cool Flavor Precursor of Menthyl-β-D-Glycoside |
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| XIE Wan-cui,GU Xiao-hong,LUO Chang-rong,WANG Guang-yu,TANG Jian.The Synthesis, Purity and Characterization of a Cool Flavor Precursor of Menthyl-β-D-Glycoside[J].Journal of Food Science and Biotechnology,2006,25(5):72-76. | |
| Authors: | XIE Wan-cui GU Xiao-hong LUO Chang-rong WANG Guang-yu TANG Jian |
| Abstract: | A novel aroma material,menthyl-b-D-glycoside(MGLY) was stereo-selective synthesis by the modified Koenigs-knorr method.In this study,an optimal reaction conditions was achieved based on the results from Reverse phase HPLC(RP-HPLC).And a high purity(99.2%) MGLY was isolated by low pressure solica gel chromatography.The material was then characterized by infrared spectroscopy(IR),liquid chromatograph/ mass spectrograph/ mass spectrograph(LC/MS/MS),~1H-NMR and()~~(13)C-NMR,all results indicated that the material was MGLY. |
| Keywords: | flavor precursor menthyl-glycoside synthesis purify characterization |
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