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食用香料化合物4-戊烯酸的合成研究

STUDY ON SYNTHESIS OF FOOD FLAVOR 4-PENTENOIC ACID

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【作者】 谢建春; 孙宝国; 沙爽; 郑福平; 党万斌;

【Author】 XIE Jian-chun,SUN Bao-guo,SHA Shuang,ZHENG Fu-ping,DANG Wan-bin(College of Chemical and Environmental Engineering,Beijing Technology and Business University,Beijing 100037,China)

【机构】 北京工商大学化学与环境工程学院; 北京工商大学化学与环境工程学院 北京100037; 北京100037;

【摘要】 确定了无水乙醇钠催化下,丙二酸二乙酯与烯丙基氯反应得到烯丙基丙二酸二乙酯(Ⅰ),再经皂化、脱羧制备4-戊烯酸(Ⅱ)的较佳合成工艺:丙二酸二乙酯与烯丙基氯的摩尔比为1.2∶1,加热回流3h;皂化时间5h;4-戊烯酸总产率为53.2%.产物4-戊烯酸的结构经质谱、红外光谱、核磁共振进行了确认.

【Abstract】 Catalyzed by anhydrous sodium ethoxide,diethyl malonate reacted with allyl chloride to give diethyl allylmalonate(Ⅰ);then through saponification and decarboxylation of(Ⅰ),the flavor of 4-pentenoic acid(Ⅱ) was obtained.Following the optimal technology,the mole ratio of diethyl malonate to allyl chloride in 1.2∶1,the refluxing time of 3 h;and the saponification time of 5 h;the overall yield of 4-pentenoic acid was up to 53.2%.The structure of 4-pentenoic acid was confirmed by MS,IR and 1HNMR.

【基金】 国家自然科学基金资助项目(20676003)
  • 【文献出处】 北京工商大学学报(自然科学版) ,Journal of Beijing Technology and Business University(Natural Science Edition) , 编辑部邮箱 ,2007年01期
  • 【分类号】TS264.3
  • 【被引频次】6
  • 【下载频次】331
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