食用香料糠基2-甲基-3-呋喃基二硫醚的合成  

Synthesis of flavor furfuryl 2-methyl-3-furyl disulfide

作　　者：沙爽[1] 谢建春[1] 孙宝国[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：《食品科技》2008年第5期140-143,共4页Food Science and Technology

基　　金：国家自然科学基金项目(20676003)

摘　　要：首先以α-糠基氯和硫代硫酸钠反应制备Bunte盐,然后Bunte盐与2-甲基-3-呋喃硫醇在碱性条件下反应合成了产品糠基2-甲基-3-呋喃基二硫醚。较佳合成工艺为:硫代硫酸钠与α-糠基氯摩尔配比4∶1,氢氧化钠用量8.0 g,反应时间1 h。减压蒸馏后,计算两步反应总产率为31.7%,气相色谱分析糠基2-甲基-3-呋喃基二硫醚相对含量为78.4%。进一步硅胶柱色谱纯化,糠基2-甲基-3-呋喃基二硫醚的结构用质谱、红外光谱、核磁共振进行了确认。Bunte salt was first prepared by α-furfuryl chloride and sodium thiosulfate. Then under the reaction of Bunte salt with 2-methyl-3-furanthiol in the presence of sodium hydroxide, furfuryl 2-methyl-3-furyl disulfide was prepared. The optimal synthesis technology was the mole ratio of sodium thiosulfate to α-furfuryl chloride in 4：1, 8.0g sodium hydroxide and lh reaction time. By vacuum distillation, the fraction of furfuryl 2-methyl-3- furyl disulfide was obtained in overall yield of 31.7%, which contained 78.4% furfuryl 2-methyl-3-furyl disulfide in gas chromatography analysis. Further purified by silica gel chromatography, furfuryl 2-methyl-3-furyl disulfide was confirmed by IR, MS and 1H -NMR.

关 键 词：糠基2-甲基-3-呋喃基二硫醚 α-糠基氯 2-甲基-3-呋喃硫醇 肉味香料 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]