| 食用香料草莓酸的合成新工艺 |
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| 引用本文： | 郑庚修 张树光 等. 食用香料草莓酸的合成新工艺[J]. 山东化工, 2002, 31(6): 3-4 |
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| 作者姓名： | 郑庚修 张树光 等 |
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| 作者单位： | [1]济南大学化学工程学院，山东济南250022 [2]淄博化工学校，山东淄博250000 |
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| 摘 要： | 以丙醛为原料，以KF为催化剂合成2－甲基－2－戊烯醛，然后以亚氯酸钠氧化合成草莓酸，总收率达76％。
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| 关 键 词： | 食用香料 草莓酸 合成 新工艺 亚氯酸钠 |
Improved Synthesis Method for Strawberry Acid of Edibility Flavor |
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| ZHENG Geng-xiu ,WANG Qiu-fen ,ZHANG Shu-guang. Improved Synthesis Method for Strawberry Acid of Edibility Flavor[J]. Shandong Chemical Industry, 2002, 31(6): 3-4 |
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| Authors: | ZHENG Geng-xiu WANG Qiu-fen ZHANG Shu-guang |
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| Affiliation: | ZHENG Geng-xiu 1,WANG Qiu-fen 1,ZHANG Shu-guang 2 |
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| Abstract: | Methyl-2-pentenolaldehyde was synthesized by KF as catalyst form raw material propionaldehyde.Which was oxidized with NaClO 2 to form strawberry acid in an yield of 78%. |
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| Keywords: | sodium chlorite strawberry acid synthesis |
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