食用香料桂酸乙酯合成新工艺研究  

Study on the New Technology of Synthesis of Flavouring Substance Ethyl Cinnamate

作　　者：章爱华[1] 邓斌[2] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000 [2]湘南学院化学与生命科学系,湖南郴州423000

出　　处：《化学与粘合》2008年第3期68-70,共3页Chemistry and Adhesion

基　　金：湖南省教育厅优秀青年科研基金项目(编号:06B089)

摘　　要：研究了对甲苯磺酸铜催化桂酸与乙醇间的酯化反应,考察了醇酸物质的量比、催化剂用量、反应时间和带水剂用量等因素对酯化率的影响。结果表明反应的优化条件是:当桂酸用量为0.1mol,醇酸物质的量比为1.8,甲苯磺酸铜用量为1.1g,带水剂环己烷为12mL,回流反应2.5h后酯化率可达97.3%,催化剂重复使用7次仍可保持较高活性。Catalytic esterification reaction of cinnamic acM and ethanol with copper p - toluene sulfonate has been studied. The effect of different factors such as the molar ratio of alcohol to acid, the dosage of catalyst, the reaction time and the amount of water - carrying agent on the yield of ethyl cinnamate are investigated. The experimental results show that the optimum reaction conditions are as follows ： the amount of cinnamic acid is 0.1 mol, the molar ratio of alcohol to acid is 1.8, the dosage of copper p - toluene sulfonate is 1.1 g, the cyclohexane as the water - carrying agent is 12mL, and the reaction time is 2.5h. And the esterification rate reaches 97.3%. The catalyst can still keep high catalytic activity after reusing for seven times.

关 键 词：对甲苯磺酸铜 桂酸乙酯 催化 香料 

分 类 号：TQ656.1[化学工程—精细化工]