新型香料1,1,3,3-四苄基-2,4,5-三硫环戊烷的合成及热分析研究  

Synthesis and thermal analysis of a new flavor of 1,1,3,3-tetrabenzyl-2,4,5-trithiole

作　　者：冯驸[1] 刘红霞[1] 胡卫兵[1] 

机构地区：[1]湖北民族学院化学与环境工程学院

出　　处：《中国调味品》2006年第5期17-20,共4页China Condiment

基　　金：湖北省教育厅重点项目(2003A007)

摘　　要：以乙酸酐为催化剂,中间体二苄基二硫醇和碘为原料,无水乙醚为溶剂,合成了新型香料1,1,3,3-四苄基-2,4,5-三硫环戊烷,产率为82.5%,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50℃至500℃,加热速率10℃/min,测量氛围为静态空气。结果表明,在257.1℃开始分解,应在257.1℃以下保存,适用于汤料调味品而不适用于烧烤类调味。1,1,3,3- tetrabenzyl- 2,4,5- trithiole was prepared in solvent ether absolute with 1,3 -diph-enyl-2,2-dithiol and iodine as raw materials using acetic anhydride as catalyst, the yield of 1,1,3,3- tetrabenzyl- 2,4,5- trithiole was 82.50/40, The thermal properties of 1,1,3,3 -tetrabenzyl -2,4,5-trithiole was studied by DSC and TG method from 50℃ to 500℃ in the static. Hearing rate wae 10℃/min in the experiments. The results shows that can be oxidized over 257.1℃ in air. Therefore, it should be preserved under 257.1℃. And it can be used for soup seasoning rather than for barbecue.

关 键 词：1 1 3 3-四苄基-2 4 5-三硫环戊烷 二苄基二硫醇 合成 差示扫描量热法 热重法 

分 类 号：TS201.2[轻工技术与工程—食品科学]