微波辐射-同步冷却辅助合成(乙基)麦芽酚酯香料化合物

Syntheses of (Ethyl) Maltol Carboxylates Flavoring Compounds Assisted by Microwave Irradiation-Simultaneous Cooling

描述了一种快速、绿色合成(乙基)麦芽酚酯香料化合物的方法。麦芽酚和乙基麦芽酚与酸酐在羧酸钠催化下反应,辅助以微波辐射-同步冷却合成了4种(乙基)麦芽酚酯。反应速率和转化率均明显高于传统回流方法,密闭条件下微波辐射反应速率和转化率大于常压条件。采用元素分析、红外光谱、氢核磁共振光谱和质谱对合成的4种(乙基)麦芽酚酯进行了结构鉴定,香气评价结果表明,4种(乙基)麦芽酚酯具有焦糖香、果香等香气。

In this paper, we describe a rapid and clean method to synthesize （ethyl） maltol carboxylates. Four （ethyl） maltol carboxylates flavoring compounds were synthesized by reactions of （ethyl） maltol and anhydrides catalyzed with sodium carboxylates, assisted by microwave irradiation-simultaneous cooling. The reaction rate as well as the conversion rate was improved obviously compared with conventional reflux method. The reaction rate and the conversion rate under microwave irradiation and pressure were larger than those under microwave irradiation and normal pressure. Structures of the four synthesized （ethyl） maltol carboxylates were identified by data of elemental analysis, infrared spectra, proton nuclear magnetic resonance spectra and mass spectra. Organoleptic evaluation showed that the four （ethyl） maltol carboxylates had burntsugar, fruity characters.