3-苄硫基噻吩、3-糠硫基噻吩和3-十二烷硫基噻吩的合成及其香气特征  

Synthesis and aroma characteristic of 3-Benzylthiothiophene,3-Furfurylthiothiophene and 3-Dodecylthiothiophene

作　　者：谭志伟[1] 余爱农[1] 黄金波[1] 孙宝国[2] 

机构地区：[1]湖北民族学院化学与环境工程学院,湖北恩施445000 [2]北京工商大学化学与环境工程学院,北京100037

出　　处：《食品工业科技》2009年第11期254-256,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(20376003);湖北省高等学校优秀中青年科技创新团队计划资助项目(T200707)

摘　　要：-40℃下,3-溴噻吩先与n-丁基锂反应,再依次加入碘、活性镁粉和二硫醚,在室温下分别反应4、4.5、4.5h,分别合成3-苄硫基噻吩、3-糠硫基噻吩和3-十二烷硫基噻吩,收率分别为51.1%、29.0%和27.4%。这些化合物结构都通过IR、MS和1HNMR测试技术进行了表征,并对其进行了初步香味评价。结果表明,它们都具有基本肉香味特征,阈值为19.78～30.11mg·kg-1,留香时间可达2.5～3.5h。3-Bromothiophene was treated with n-butyllithium under-40℃ and followed with iodine,active magnesium powder and dithioether in subsequence under room temperature to produce 3-Benzylthiothiophene,3-Furfurylthiothiophene,3-Dodecylthiothiophene.The reaction time was 4.0,4.5,4.5h,respectively.The yield was 51.1%,29.0%,and 27.4%,respectively.These compounds were confirmed by IR,MS and 1 HNMR.Their flavor was evaluated and it was showed that they all had basic meat flavor,the threshold was 19.78 ～ 30.11mg · kg-1,the fragrance holding time was 2.5-3.5h.

关 键 词：3-噻吩硫化物 合成 基本肉香 阈值 留香时间 

分 类 号：TS202.3[轻工技术与工程—食品科学]