丁香酸薄荷酯的合成与热稳定性研究

Study on synthesis and thermal stability of syringic acid menthol ester

以丁香酸为原料,三乙胺为缚酸剂,酰化得到3,5-二甲氧基-4-乙酰基苯甲酸,再和L-薄荷醇在N,N′-二环己基碳酰亚胺/4-二甲氨基吡啶(DCC/DMAP)体系下,酯化反应得到3,5-二甲氧基-4-乙酰基苯甲酸薄荷酯,最后通过Bouveault-Blanc反应还原得到具有水果香气的香料丁香酸薄荷酯,总收率为62.2%(以丁香酸计)。利用核磁共振光谱(NMR)、气相色谱-质谱联用(GC-MS)、红外光谱(IR)和紫外光谱(UV)对3,5-二甲氧基-4-乙酰基苯甲酸薄荷酯和丁香酸薄荷酯进行结构表征。通过热重-微商热重-示差扫描量热(TG-DTGDSC)分析表明丁香酸薄荷酯是一种热稳定性较强的物质。

4-acetoxy-3,5-dimethoxy benzoic acid was given from raw material syringic acid and acid binding agent triethylamine.4-Acetoxy-3?5-dimethoxy benzoic acid menthol ester was obtained from the esterification of L-menthol under N,N′-Dicyclohexylcarbodiimide/4-Dimethylaminopyridine(DCC/DMAP)system.Finally,the spice syringic acid menthol ester with fruit flavor was synthesized by Bouveault-Blanc reduction reaction.The total yield of syringic acid menthol ester was 62.2%.The structure of 4-Acetoxy-3?5-dimethoxy benzoic acid menthol ester and syringic acid menthol ester was characterized by nuclear magnetic resonance spectroscopy(NMR),gas chromatography-mass spectrometry(GC-MS),infrared spectrum(IR)and ultraviolet spectrum(UV).By thermogravi-metry-derivative thermogravimetry-differential scanning calorimeter analysis(TG-DTG-DSC)show that syringic acid menthol ester is a compound with good thermal stability.