2-取代-1,3-二硫杂环戊烷香料的合成和香气评价  

Syntheses and organoleptic evaluation of 2-substituted-1,3-dithiolanes flavoring compounds

作　　者：郑福平[1] 孙宝国[1] 刘玉平[1] 谢建春[1] 李海军[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：《中国调味品》2007年第10期66-69,共4页China Condiment

基　　金：国家自然科学基金资助项目(No.20376003)

摘　　要：以醛／酮与1，2-乙二硫醇或1，2-丙二硫醇在对甲苯磺酸催化下反应，合成了10种2-取代-1，3-二硫杂环戊烷，产率62．8％～87．8％；其中，2-正丙基-1，3-二硫杂环戊烷产率达87．8％，纯度99．5％。经元素分析、FTIR、GC-MS和’HNMR确定了10种产物的结构。香气评价结果表明：合成的2-正丙基-1，3-二硫杂环戊烷具有花香、肉汤香气，可用于食品香精和调味料中；其余9种2-取代-1，3-二硫杂环戊烷具有肉香、葱蒜香和萝卜香。Ten 2-substituted-I, 3-dithiolanes flavoring compounds were synthesized by reactions of aldehydes or ketones with 1,2-ethanedithiol or 1,3-propanedithiol, catalyzed by ptoluenesulfonic acid. The yields were among 62.8%-87.8%. Yield of 2-n-propyl-1,3-dithiolane was 87.8% with a purity of 99.5%. Structures of the ten synthesized compounds were identified by data of elemental analysis, FTIR, ＇H NMR and GC-MS. Organoleptic evaluation showed that 2-n-propyl-1,3-dithiolane had a floral, broth character and was suitable for flavors and seasonings, the other nine 2-subsitituted-1,3-oxathiolanes had meat, onion, garlic and radish characters.

关 键 词：2-取代-1 3-二硫杂环戊烷 醛/酮 1 2-乙二硫醇 1 2-丙二硫醇 香料 合成 香气评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]