食用香料化合物1-甲硫基-2-丙酮和1-正丁硫基-2-丙酮的合成  

Syntheses of Flavoring Compounds 1-Methylthio-2-Propanone and 1-n-Butylthio-2-Propanone

作　　者：郑福平[1] 陈海涛[1] 孙宝国[1] 谢建春[1] 刘玉平[1] 田红玉[1] 梁梦兰[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《食品科学》2005年第9期317-320,共4页Food Science

基　　金：北京市教委科技发展计划资助课题(KM200310011038)

摘　　要：分别采用过量甲硫醇和正丁硫醇与氢氧化钠、氯丙酮反应,制得1-甲硫基-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、氢核磁共振、色-质联机等手段对产品进行了结构表征。Two flavoring agents 1-methylthio-2-propanone and 1-n-butylthio-2-propanone were synthesized by the reaction of sodium hydroxide and chloroacetone with excess 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 data.

关 键 词：1-甲硫基-2-丙酮 1-正丁硫基-2-丙酮 香料化合物 合成 

分 类 号：TS264.3[轻工技术与工程—发酵工程]