食用香料化合物4-戊烯酸的合成研究  

STUDY ON SYNTHESIS OF FOOD FLAVOR 4-PENTENOIC ACID

作　　者：谢建春[1] 孙宝国[1] 沙爽[1] 郑福平[1] 党万斌[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：《北京工商大学学报（自然科学版）》2007年第1期7-9,共3页Journal of Beijing Technology and Business University:Natural Science Edition

基　　金：国家自然科学基金资助项目(20676003)

摘　　要：确定了无水乙醇钠催化下,丙二酸二乙酯与烯丙基氯反应得到烯丙基丙二酸二乙酯(Ⅰ),再经皂化、脱羧制备4-戊烯酸(Ⅱ)的较佳合成工艺:丙二酸二乙酯与烯丙基氯的摩尔比为1.2∶1,加热回流3h;皂化时间5h;4-戊烯酸总产率为53.2%.产物4-戊烯酸的结构经质谱、红外光谱、核磁共振进行了确认.Catalyzed by anhydrous sodium ethoxide, diethyl malonate reacted with allyl chloride to give diethyl allylmalonate （ Ⅰ ） ; then through saponification and decarboxylation of （ Ⅰ）, the flavor of 4- pentenoic acid （ Ⅱ ） was obtained. Following the optimal technology, the mole ratio of diethyl malonate to allyl chloride in 1.2 ： 1, the refluxing time of 3 h ; and the saponification time of 5 h ; the overall yield of 4-pentenoic acid was up to 53.2%. The structure of 4-pentenoic acid was confirmed by MS, IR and ^1HNMR.

关 键 词：4-戊烯酸 丙二酸二乙酯 合成工艺 食用香料 

分 类 号：TS201.2[轻工技术与工程—食品科学]