法国白兰地特征风味组分癸酸乙酯的催化合成  

Catalytic Synthesis of Ethyl Decanoate——Characteristic Flavoring Composition of French Brandy

作　　者：张福捐[1] 张磊[1] 

机构地区：[1]许昌学院化学系,河南许昌461000

出　　处：《酿酒科技》2007年第11期17-18,共2页Liquor-Making Science & Technology

基　　金：河南省科技厅自然科学基金项目(0511020500);河南省教育厅自然科学基金项目(200510480008)。

摘　　要：以铁钾矾为催化剂,通过癸酸与乙醇反应合成了癸酸乙酯。研究了催化剂用量、反应时间、原料物质的量比等对酯化率的影响。结果表明,新型固体酸铁钾矾是合成癸酸乙酯的良好催化剂,在酸醇物质的量比为1∶2,催化剂用量为0.6g(0.05mol癸酸),带水剂苯为15mL,反应时间为2.5h的条件下,癸酸乙酯的酯化率可达98%。Ethyl decanoate was synthesized from capric acid and ethanol by using ferric potassium alum as catalyst. The effects of catalyst use level, reation time and the ratio of raw materials on the synthesis were investigated. The results showed that new-type solid ferric potassium alum was a good catalyst for the synthesis of ethyl decanoate and the opti- mum conditions were as follows： molar ratio of acid to alcohol was 1：2, the use level of catalyst was 0.6 g/0.05 mol capric acid, water-taking reagent benzene was 15 mL, reaction time was 2.5 h and the yield of ethyl decanoate could reach 98 %.

关 键 词：蒸馏酒 法国白兰地 风味组分 癸酸乙酯 催化合成 

分 类 号：TS261.1[轻工技术与工程—发酵工程]