纽甜合成方法的改进  

An Improved Method for Synthesis of Neotame

作　　者：晏日安[1] 白德发[1] 舒小康[1] 傅亮[1] 黄雪松[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品科学》2008年第12期312-315,共4页Food Science

基　　金：国家自然科学基金项目(30671472)

摘　　要：本实验以叔丁醇为原料经三步反应生成3,3-二甲基丁醛,再与阿斯巴甜反应经催化氢化而制得纽甜。探讨了摩尔比、温度、时间和催化剂用量对纽甜产率的影响,通过正交试验确立最佳合成条件为:温度为40℃、催化剂用量与阿斯巴甜的质量比为1:10、阿斯巴甜与3,3-二甲基丁醛摩尔比为1.5:1、反应时间为10h。总产率达33.6%。3,3-Dimethylbutylraldehy was synthesized with tertbutyl alcohol as main raw material by three-stage reaction, and then it and asparame were used to synthesize neotame. The effects of dosage of catalyst, molar ratio of aspartame to 3,3- dimethylbutylraldehyde, temperature and reaction time on the yield of neotame were studied. Through orthogonal test design, the optimum conditions are determined as： temperature 40 ℃, mass ratio of catalyst to aspartame 1：10, molar ratio of aspartame to 3,3-dimethylbutylraldehyde 1.5： 1, and reaction time 10h. The total yield of neotame is 33.6%.

关 键 词：纽甜 3 3-二甲基丁醛 叔丁醇 

分 类 号：TS202.3[轻工技术与工程—食品科学]