知识与财富的链接
分别采用过量甲硫醇和止丁硫醇与氢氧化钠、氯丙酮反应,制得1-甲硫皋-2-丙酮和1-正丁硫基-2-丙酮两种食用香料化合物,产率分别为66．4％和78．4％（按氯丙酮计）。采用元素分析、红外光谱、氧核磁共振、色-质联机等手段对产晶进行了结构表征。
Two flavoring agents 1-methylthio-2-propanone and 1-n-butylthio-2-propanone were synthesized by the reaction of sodium hydroxide and chloroacetone with exess amount of methyl mercaptan and butyl mercaptan respectively. The yields was 66.4% and 78.4% in turn (based on the amount of chloroacetone). Structure of the target compounds was identified by means of elemental analysis, FTIR, 1 H NMR and GC-MS date.
