1-烷硫基-2-丁硫醇类化合物的合成与香气研究  

Synthesis and Aroma of 1-Alkylthio-2-butanethiols

作　　者：黄明泉[1] 孙宝国[1] 田红玉[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：《精细化工》2007年第1期67-69,共3页Fine Chemicals

基　　金：国家自然科学基金(20376003)~~

摘　　要：将30mL甲醇和1mL二乙胺加入100mL三口瓶中，先加入0．05mol硫醇，反应0．5h，再加入0．05mol 1，2-环硫丁烷，回流反应5—8h，反应结束处理后得1-烷硫基-2-丁硫醇，其中烷硫基分别是乙硫基、丙硫基、丁硫基、己硫基、辛硫基、糠硫基，相应的产率分别为47．3％、40．8％、41．3％、39．6％、39．2％、38．1％。经IR、GC—MS、^1HNMR分析确证了以上所合成化合物的结构，并对香气进行了评价，1-烷硫基-2-丁硫醇类化合物一般具有葱蒜、蔬菜、似留兰香、瓜香和烤香香气。Six 1-alkylthio-2-butanethiols were synthesized by the reaction of 1,2-butylene sulfide with alkanethiols. Firstly,0. 05 tool alkanethiol reacted with 1 mL diethylamine in 30 mL methanol for 0. 5 h, then 0.05 mol 1,2-butylene sulfide was added, and the mixture were refluxed for 5 - 8 h to give the 1-alkyhhio-2-butanethiols. The alkanethiols were ethanethiol, propanethiol, butanethiol, hexanethiol, octanethiol and furanthiol,and the yields were 47.3% ,40. 8% ,41.3% ,39.6% ,39.2% and 38.1% respectively. All products synthesized above were identified by IR, MS and ^1HNMR, and the characteristic aroma of them were described, as onion, garlic, vegetable, spearmint oil-like, melon and roast aroma.

关 键 词：1-烷硫基-2-丁硫醇 香料 香气 

分 类 号：TQ227.1[化学工程—有机化工]