摘要
邻氨基苯甲酸乙酯因具有水果香和橙花香气,常被用作香料和食品添加剂。文章以邻苯二甲酸酐为原料经酰胺化、酯化两步反应合成了一种食用香料邻氨基苯甲酸乙酯,总收率为72.4%,并通过HPLC确定了其质量分数为99.6%,核磁共振氢谱确定其分子结构。该方法所采用的原料价格便宜,相比传统生产方法,反应条件比较温和,步骤简单且易分离。
Ethyl o -aminobenzoate has fruity and neroli aroma and is often used as a spice and food additive. In the paper, phthalic anhydride was used as raw material to synthesize an edible spice, i.e. ethyl o -aminobenzoate, through amidation and esterification, the total yield was 72.4%, and through determination by HPLC, the mass fraction was 99.6%, and the molecular structure was determined through nuclear magnetic resonance hydrogen spectrum (H-NMR). The raw material used in this method is cheap, and compared with traditional production methods, the reaction conditions are mild, and the steps are simple and easy to separate.
作者
王红凯
张震
段震
余卫晓
王丹
WANG Hong-kai;ZHANG Zhen;DUAN Zhen;YU Wei-xiao;WANG Dan(Kaifeng Xinghua Fine Chemical Co.,Ltd.,China Pingmei Shenma Group, Kaifeng 475003, Henan Province, China)
出处
《化学工程》
CAS
CSCD
北大核心
2019年第7期73-75,78,共4页
Chemical Engineering(China)
关键词
苯酐
邻氨基苯甲酸乙酯
酯化反应
phthalic anhydride
ethyl o -aminobenzoate
esterification