香菇精的合成及热分析研究  

Synthesis and thermal analysis of lenthionine

作　　者：刘红霞[1] 胡卫兵[1] 余爱农[1] 

机构地区：[1]湖北民族学院化学与环境工程学院,湖北恩施445000

出　　处：《中国调味品》2005年第9期25-27,24,共4页China Condiment

基　　金：国家民委重点科研项目(200145);湖北省教育厅重点项目(2003A007)

摘　　要：以二溴甲烷代替二碘甲烷为原料合成了1,2,3,5,6-五硫环庚烷(又名香菇精),该法原料成本低,操作简单,产率提高20%。用差示扫描量热法(DSC)和热重法(TG)研究其热性质,加热温度为室温至300℃,加热速率10℃.min-1,测量氛围为静态空气。结果表明,香菇精超过225℃后热分解,应在225℃以下保存,适用于汤料类调味品而不适于烧烤类调味。1,2,3,5,6-pentathiepane （lenthionine） was synthesized by dibromomethane instead ot diiodomethane. The fature of the method is low cost and simple operation,and the field is highed 20%. The thermal properties of lenthionine was studied by DSC and TG method from room temperature to 300℃ in the static air. Heating rate was 10℃·min^-1 in the experiments. The results shows that it can be oxidized over 225℃ in air. Therefore, lenthionine should be perserved under 225℃. And it can be used for soup seasoning rather than for barbecue.

关 键 词：1 2 3 5 6-五硫环庚烷 香菇精 合成 差示扫描量热法 热重法 香料 

分 类 号：TS201.2[轻工技术与工程—食品科学]