摘要
研究微波协同1-丁基-3-甲基咪唑硫酸氢盐催化酯交换反应合成肉桂酸正丁酯的新工艺,通过优化合成工艺得到了最佳工艺条件:肉桂酸甲酯的量为0.01mol,酯醇摩尔比1∶8,催化剂用量为肉桂酸甲酯质量的16%,微波功率300W,微波温度为80℃,微波反应时间为45min,在此条件下,肉桂酸甲酯的最高转化率达36.07%。
The microwave assisted transesterification synthesis was integrated with ionic liquid catalysis to prepare n-butyl cinnamate from methyl cinnamate.The preparation processes were investigated and the optimum conditions were found as follows,methyl cinnamate 0.01 mol,the molar ratio of methyl cinnamate to n-butyl alcohol 1∶ 8,ionic liquid mass fraction of 1-butyl-3-methylimidazolium hydrogen sulfate 16% to methyl cinnamate,microwave power 300W,temperature 80℃ and reaction time 45min.The highest conversion rate of the new developed process is 36.07%.
出处
《中国酿造》
CAS
2012年第5期38-40,共3页
China Brewing
基金
广东省高等学校高层次人才项目(2011QY01)
广东轻院自然科学基金资助项目(KJ201007)
广东轻院教学改革项目资助课题(JG201004)
关键词
微波合成
1-丁基-3-甲基咪唑硫酸氢盐
离子液体催化
酯交换
桂酸正丁酯
microwave assisted synthesis
1-butyl-3-methylimidazolium hydrogen sulfate
ionic liquid catalysis
transesterification
n-butyl cinnamate
