摘要
以二氢香豆素为原料,经皂化水解开环,形成钠盐。在低温条件下,钠盐用盐酸酸化形成含有邻羟基的3-(2-羟基苯基)-丙酸。考察了不同浓度的氯化钠溶液,对3-(2-羟基苯基)-丙酸产率的影响,同时还考察了原料投料比对产品产率的影响。在优化条件下3-(2-羟基苯基)-丙酸的最高产率达99.85%。
3-(2-hydroxyphenyl)-propanoic acid was achieved from commercially available hydrocoumarin by saponification to open the lactone cycle without purification, directly followed by acidification under cooling condition. The effects of the concentration of sodium chloride solution and the ratio of hydrocoumarin on the yield of target product were investigated. The yield was reached to 99.85% under optimum reaction condition.
出处
《食品工业》
CAS
北大核心
2016年第4期68-69,共2页
The Food Industry
关键词
二氢香豆素
水解
邻羟基羧酸
hydrocoumarin
hydrolyze
adjacent hydroxyl carboxylic acid