香豆素-3-羧酸的绿色合成及其光谱性质研究

Green Synthesis and Spectroscopic Properties of Coumarin-3-carboxylic Acid

对“香豆素-3-羧酸的制备”实验方案做了改进:以绿色无毒的L-脯氨酸为催化剂,在无溶剂的条件下制得中间体,采用“一锅煮”不分离的方法得到高产率的香豆素-3-羧酸。运用红外光谱、核磁共振等手段表征结构,研究了紫外吸收光谱和荧光光谱性质。改进后的实验方案绿色环保、产率高、重现性好、成本低、综合性强,有助于培养学生探索、创新的研究精神和团队协作能力,提升学生分析整理数据,运用理论知识解决问题的综合实验技能,适合推广至本科生高年级教学。

In this study,the preparation of coumarin-3-carboxylic acid was improved.For the preparation of the intermediate,green and nontoxic L-proline was used as the catalyst under solvent-free conditions.Subsequently,the target product(coumarin-3-carboxylic acid)was obtained in high yield by a“one-pot”reaction without separation.The molecular structure was characterized by infrared and nuclear magnetic resonance spectroscopies.Additionally,the properties of ultraviolet(UV)absorption and fluorescence were characterized.The improved experimental method is environmentally friendly and inexpensive,with high yield,good reproducibility,and strong comprehensiveness.This program cultivates the exploration,innovative research ideas,and teamwork ability of students.Moreover,it helps to improve the comprehensive experimental skills of students for analyzing and processing data and using theoretical knowledge to solve problems,which is suitable for promoting higher-grade undergraduate teaching.