4-甲基-4-烷硫基-2-戊酮类化合物的合成研究  

Studies on Synthesis of 4-Alkylthio-4-Methyl-2-Pentanones

作　　者：黄明泉[1] 田红玉[1] 孙宝国[1] 刘玉平[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：《中国食品学报》2007年第3期98-100,共3页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(No20376003)

摘　　要：对4-甲基-4-烷硫基-2-戊酮类化合物的合成与香气特征进行了研究。具体方法是:在四氢呋喃溶剂中,4-甲基-3-戊烯-2-酮与各种硫醇在哌啶的催化作用下回流反应20h,得到5种4-甲基-4-烷硫基-2-戊酮类新型食用香料化合物,产率40.3%～65.1%,其中烷硫基分别为乙硫基、丙硫基、丁硫基、己硫基、糠硫基。4-甲基-3-戊烯-2-酮是通过丙酮醇在碘催化剂作用下加热脱水制取的。采用IR、GC-MS、1HNMR分析并确证了上述合成化合物的结构,并对其香气特征进行了描述,它们可能是潜在的食用香料。The synthesis and aroma characteristics of 4-Alkyhhio-4-methyl-2-pentanones were studied in this work. Five new flavors of 4-alkyhhio-4-methyl-2-pentanones were synthesized by refluxing 4-methyl-3-pentene-2-one with various thiols for 20 h in tetrahydrofuran, with piperidine as catalyst, and the yields were from 40.3% to 65.1%. The alkyhhio groups included ethyhhio, propyhhio, butyhhio, hexyhhio and furfurythio. 4-Methyl-3-pentene-2-one was ob- tained by heat dehydration of diacetone alcohol with iodine as catalyst. All products synthesized above were identified by IR, MS and ^1 HNMR, and their aroma characteristics were evaluated. They can be protentially used as food flavors in the future.

关 键 词：4-甲基-4-烷硫基-2-戊酮 食用香料 合成 

分 类 号：TQ227[化学工程—有机化工]