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烟用香精3-甲基戊酸薄荷酯的合成及分析

烟用香精3-甲基戊酸薄荷酯的合成及分析

ISSN:0517-6611
2013年第28期
食品科学·农产品加工
李红涛 赵志伟 王勇 陈芝飞 李浩亮 李国政

合成了新型烟用香精3-甲基戊酸薄荷酯,用IR、GC—MS、1^HNMR对产品进行了表征;并对制备反应的反应条件进行了优化,探讨了反应时间、反应温度、催化剂用量和反应物物质的量的比等因素对酯化产率的影响,确定3-甲基戊酸和薄荷醇的物质的量比为1.5:1,苯作为带水剂,催化剂采用对甲基苯磺酸,用量为反应物3-甲基戊酸和薄荷醇物质的量和的3%,反应加热温度应控制在130℃,反应时间为5h,产率为73.5%。

A novel cigarette essence, menthyl (3-methyl)pentanoate, was synthesized. The structure of product was characterized by IR , GC- MS and 1HNMR. The influences of reaction factors ( reaction time, reaction temperature, the ratio of amount of catalyst and amount of the react- ants substance of and other factors)were also discussed and optimized. The optimum preparation conditions were n ((3-methyl) pentanoate ) : n (menthol) = 1.5: 1, benzene as the dewatering reagent, toluane-p-sulfonic acid as catalyst,w (toluene-p-sulfonic acid) 3% , reaction tempera- ture 130℃ and reaction time 5 h. The yield was 73.5%.

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ISSN:0517-6611
2013年第28期
食品科学·农产品加工

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