| 食用香料邻氨基苯甲酸乙酯的合成 |
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| 引用本文： | 夏世威,郑时国,廖崇刚,张治国,詹豪强.食用香料邻氨基苯甲酸乙酯的合成[J].广东化工,2012,39(9):75-76. |
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| 作者姓名： | 夏世威 郑时国 廖崇刚 张治国 詹豪强 |
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| 作者单位： | 西华师范大学化学化工学院化学合成与污染控制四川省重点实验室,四川南充,637009 |
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| 基金项目： | 西华师范大学科研启动经费项目 |
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| 摘 要： | 文章以邻甲基苯胺为原料经酰胺化,氧化,水解,酯化反应合成了一种食用香料邻氨基苯甲酸乙酯,总收率为64.9%,并通过核磁共振氢谱确定了其结构。该方法所采用的原料价格便宜,反应条件比较温和,每一步反应产物易分离,总产率较高。
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| 关 键 词： | 食用香料 邻氨基苯甲酸乙酯 合成 酯化反应 |
Synthesis of Food Flavor Ethyl-o-aminobenzoate |
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| Xia Shiwei,Zheng Shiguo,Liao Chonggang,Zhang Zhiguo,Zhan Haoqiang.Synthesis of Food Flavor Ethyl-o-aminobenzoate[J].Guangdong Chemical Industry,2012,39(9):75-76. |
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| Authors: | Xia Shiwei Zheng Shiguo Liao Chonggang Zhang Zhiguo Zhan Haoqiang |
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| Affiliation: | (Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, College of Chemistry and Chemical Engineering, China West Normal University, Nanchong 637009, China) |
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| Abstract: | In the paper, the food flavor ethyl-o-aminobenzoate was synthesized in the total yield of 64.9 % through amidation, oxidation, hydrolysis and esterification reaction using toluidine as a starting material. Its structure was determined by ~HNMR. The synthetic method was developed by cheap materials, milder reaction conditions, convenient product separation of each reaction step, higher total yield. |
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| Keywords: | food flavor ethyl-o-aminobenzoate synthesis: esterificationreaction |
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