食用香料二烯丙基三硫和二烯丙基四硫的合成

Synthesis of Flavor Diallyl Trisulfide and Diallyl Tetrasulfide

以硫代硫酸钠、烯丙基溴和硫化钠为原料,合成了二烯丙基三硫,产率为76.4%;以一氯化硫和烯丙硫醇为原料合成了二烯丙基四硫,产率为81.0%。合成的产物通过红外光谱和气-质联用仪进行了结构鉴定。以合成的二烯丙基三硫、二烯丙基四硫和其他的含硫香料为原料,调配出了大蒜香精。

Diallyl trisulfide was synthesized with a yield of 76.4% based on sodium thiosulfate, allyl bromide and sodium sulfide. And diallyl tetrasulfide was synthesized by the reaction of sulfur monochloride with allyl mercaptan with a yield of 81.0%. The synthesized products were confirmed by IR and GC-MS. The garlic flavoring was compounded finally with allyl trisulfide, allyl tetrasulfide and other sulfur containing flavor compounds.