| 食用香料4-甲基-2-戊基-1,3-二氧戊环的合成 |
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| 引用本文： | 刘玉平,赖喜平,孙宝国.食用香料4-甲基-2-戊基-1,3-二氧戊环的合成[J].食品与发酵工业,2005,31(6):54-56. |
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| 作者姓名： | 刘玉平 赖喜平 孙宝国 |
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| 作者单位： | 1. 北京工商大学化学与环境工程学院,北京,100037
2. 中国标准出版社,北京,100045 |
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| 摘 要： | 文中以己醛和1,2-丙二醇为原料,用柠檬酸作催化剂,环己烷作带水剂,合成了食用香料4-甲基-2-戊基-1,3-二氧戊环。采用了正交试验对反应条件进行了优化,己醛与1,2-丙二醇的摩尔比值为0.3∶0.21,柠檬酸与己醛的摩尔比值为0.02,反应时间为120min,产率为87.2%,采用红外光谱和气-质联用分析手段对产物进行了结构确定。
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| 关 键 词： | 4-甲基-2-戊基-1 3-二氧戊环 己醛 1 2-丙二醇 |
| 修稿时间： | 2005年4月18日 |
Study on the Synthesis of Flavor 4-methy-2-pentyl-1,3-dioxolane |
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| Liu Yuping,Lai Xiping,Sun Baoguo.Study on the Synthesis of Flavor 4-methy-2-pentyl-1,3-dioxolane[J].Food and Fermentation Industries,2005,31(6):54-56. |
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| Authors: | Liu Yuping Lai Xiping Sun Baoguo |
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| Affiliation: | Liu Yuping~1 Lai Xiping~2 Sun Baoguo~1 1 |
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| Abstract: | Flavor 4-methyl-2-pentyl-1,3-dioxolane was prepared by reaction of n-hexyl aldehyde and 1,2-propanediol in the presence of citric acid as the calalyst. Based upon orthogonal experimental design, the optimized reaction conditions were : the mole ratio of n-hexyl aldehyde to 1,2-propanediol was 0.3 to 0.21, and the mole ratio of citric acid to n-hexyl aldehyde was 0.02; the reaction lasted 120 min with the removal of water by cyclohexane. The yield of 4-methyl-2-pentyl-1,3-dioxolane was 87.2%.The finished product was analyzed and confirmed by IR and GC-MS. |
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| Keywords: | 4-methyl-2-pentyl-1 3-dioxolane n-hexyl aldehyde 1 2-propanediol |
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