微波辅助合成肉桂酸异丙酯的新工艺

MICROWAVE ASSISTED SYNTHESIS OF ISOPROPYL CINNAMATE

研究了微波辅助合成肉桂酸异丙酯,通过优化合成工艺得到了最佳工艺条件:肉桂酸2 g,异丙醇6.4 mL,浓硫酸0.20 mL,微波时间14 min,微波功率500 W,反应温度120℃,与传统合成方法相比,反应时间从120 min减少为14 min,转化率从68.5%增加到96.1%。

The microwave assisted synthesis （MAS） was used in the preparation of isopropyl cinnamate from cinnamic acid. The the optimum conditions were found as follows： cinnamic acid 2 g, isopropyl alcohol 6.4 mL, sulfuric acid 0.20 mL, reaction time 14 min, microwave power 500 W, and reaction temperature 120 ℃. In comparison with the traditional method, the new method reduced re- action time from 120 min to 14 min, and increased the yield from 68.5% to 96.1%.