摘要
以乙基溴化镁和正戊醛为原料,经亲核加成反应合成了食用香料3-庚醇,考察原料物质的量配比、制备乙基溴化镁的回流时间以及正戊醛与乙基溴化镁反应的回流时间对产率的影响。结果表明,较佳的反应条件为:正戊醛、溴乙烷和镁屑的物质的量配比为1.0:1.2:1.5,制备乙基溴化镁的回流时间为45min,正戊醛与乙基溴化镁回流反应30min,在此条件下,3-庚醇的产率为87.3%。通过气相色谱、红外光谱、色质联机和核磁共振等数据对所合成的目标产物的结构进行了确定。对合成的3-庚醇进行了香气评价,并将其用于调配食用香蕉香精中。
3-Heptanol, an edible flavor, was synthesized through a nucleophilic addition reaction of ethylmagnesium bromide with n-pentanal. Factors influencing 3-heptanol yield, such as molar ratio of raw materials, refluxing time in preparing ethylmagnesium bromide and refluxing time in its addition reaction with n-pentanal were discussed. The optimal reaction conditions were obtained as follows： mole ratio of n-pentanal, monobromoethane and magnesium 1.0：1.2：1.5, refluxing time in preparing ethylmagnesium bromide 45 min, and refluxing time in preparing 3-heptano130 min. The yield of 3-heptanol under such conditions was 87.3%. The target product obtained was subjected to structure characterization by means of GC, IR GC-MS and 1H NMR and its characteristic aroma was evaluated. In addition, this flavor was successfully used in commercial banana essence.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第2期284-286,共3页
Food Science
基金
北京市优秀人才培养资助项目(20081D0500300127)
