香菇精的合成及热分析研究

Synthesis and thermal analysis of lenthionine

以二溴甲烷代替二碘甲烷为原料合成了1,2,3,5,6-五硫环庚烷(又名香菇精),该法原料成本低,操作简单,产率提高20%。用差示扫描量热法(DSC)和热重法(TG)研究其热性质,加热温度为室温至300℃,加热速率10℃.min-1,测量氛围为静态空气。结果表明,香菇精超过225℃后热分解,应在225℃以下保存,适用于汤料类调味品而不适于烧烤类调味。

1,2,3,5,6-pentathiepane （lenthionine） was synthesized by dibromomethane instead ot diiodomethane. The fature of the method is low cost and simple operation,and the field is highed 20%. The thermal properties of lenthionine was studied by DSC and TG method from room temperature to 300℃ in the static air. Heating rate was 10℃·min^-1 in the experiments. The results shows that it can be oxidized over 225℃ in air. Therefore, lenthionine should be perserved under 225℃. And it can be used for soup seasoning rather than for barbecue.