邻氨基苯甲酸乙酯生产工艺的改进

Improvement of production process of ethyl o-aminobenzoate

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.