| 食用香料化合物4-戊烯酸的合成研究 |
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| 引用本文： | 谢建春,孙宝国,沙爽,郑福平,党万斌.食用香料化合物4-戊烯酸的合成研究[J].北京工商大学学报(自然科学版),2007,25(1):7-9. |
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| 作者姓名： | 谢建春 孙宝国 沙爽 郑福平 党万斌 |
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| 作者单位： | 北京工商大学,化学与环境工程学院,北京,100037 |
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| 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.
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| 关 键 词： | 4-戊烯酸 丙二酸二乙酯 合成工艺 食用香料 |
| 文章编号： | 1671-1513（2007）01-0007-03 |
| 收稿时间： | 2006-12-06 |
| 修稿时间： | 2006年12月6日 |
STUDY ON SYNTHESIS OF FOOD FLAVOR 4-PENTENOIC ACID |
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| XIE Jian-chun,SUN Bao-guo,SHA Shuang,ZHENG Fu-ping,DANG Wan-bin.STUDY ON SYNTHESIS OF FOOD FLAVOR 4-PENTENOIC ACID[J].Journal of Beijing Technology and Business University:Natural Science Edition,2007,25(1):7-9. |
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| Authors: | XIE Jian-chun SUN Bao-guo SHA Shuang ZHENG Fu-ping DANG Wan-bin |
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| Institution: | College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China |
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| 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. |
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| Keywords: | 4-pentenoic acid diethyl malonate synthetical technology food flavor |
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