2,2-二苄基-4,6-二苯基-1,3,5三硫环己烷的合成及香气研究  

Study on the Synthesis of 2,2-Bibenzyl-4,6-Biphenyl-1,3,5-Trithiane and its Odou

作　　者：冯驸[1] 胡卫兵[1] 余爱农[1] 胡颖[1] 黄廷伦[1] 刘胜茂[1] 

机构地区：[1]湖北民族学院化学与环境工程学院,湖北恩施445000

出　　处：《现代食品科技》2007年第8期36-39,共4页Modern Food Science and Technology

基　　金：湖北省教育厅重点项目(2003A007)

摘　　要：以对甲苯磺酸为催化剂,中间体二苄基二硫醇和苯甲醛为原料,无水乙醇为溶剂,合成了新型香料2,2-二苄基-4,6-二苯基-1,3,5三硫环己烷,产率为63.0%,用IR,1HNMR和MS证实了目标化合物结构,并对2,2-二苄基-4,6-二苯基-1,3,5三硫环己烷的香气进行了鉴定,结果表明2,2-二苄基-4,6-二苯基-1,3,5三硫环己烷具有浓郁的葱蒜气味,其阈值在水中为0.22×10^-6～0.37×10^-6mol/L,在植物油中为12×10^-6～15.33×10^-6mol/L。A novel spice, 2,2-bibenzyl-4,6-biphenyl-1,3,5-trithiane, was synthesized using ethanol, 1,3-diphenyl- 2,2-dithiol and FeCl3 as raw materials and p-toluenesulfonic acid as catalyst. The yield of the product was shown to be 63.0 % and its structure was characterized by IR, ^1H NMR and MS. Besides, the odour of the product was identified, which is similar to onion and garlic flagrance with the thresholds being of 0.22×10^6～0.37×10^-6 mol/L in water and 12×10^-6～15.33× 10^-6 mol/L in vegetable oil.

关 键 词：2 2-二苄基-4 6-二苯基-1 3 5三硫环己烷 合成 香气 

分 类 号：TQ237[化学工程—有机化工]