肉味香料糠基乙基硫醚的新合成方法

A new method for syntheses of furfuryl ethyl sulfide

糠基乙基硫醚是很好的肉味香料 ,可作为调味品。以水作溶剂 ,用糠硫醇、溴乙烷或氯乙烷为原料 ,在KI为催化下合成糠基乙基硫醚 ,并用bp、n2 0d 、元素分析、IR、1HNMR对化合物进行了确证。对影响反应的诸因素进行了考察 ,实验表明 ,以水作溶剂可大大提高产率 ,且副产物少 ,易提纯 ,操作安全、方便。最佳工艺条件为 (摩尔比 )糠硫醇∶氯乙烷∶碘化钾 =1∶1 2∶0 0 8,反应温度为 75℃ ,反应 2h。对产物进行了评香。

The synthesis of furfuryl ethyl sulfide with furfuryl mercaptan and ethyl bromide by treatment of KI in water was studied The effect factors of amount of KI,molar ratio,reaction temperature were discussed It was characterized by means of bp,n 20 d,IR, 1HNMR spectra The experimental results showed reaction in water has many advantages,molar ratio is furfuryl mercaptan∶ethyl chloride∶KI=1∶1 2∶0 08,reaction temperature is 75 ℃ ,the yield is 80 1%