α-糠硫醇及其羧酸酯的合成与香气特征  

Synthesis of α Furfuryl Mercaptan and α Furfurylthiol Carboxylate and Their Flavor Characteristics

作　　者：姚立红[1] 苏长安[1] 徐锐[1] 齐立权[1] 杨永珍[1] 

机构地区：[1]辽宁大学化学与工程学院

出　　处：《精细化工》1998年第5期21-24,共4页Fine Chemicals

摘　　要：等摩尔α糠醇与硫脲在１８％盐酸中于５０～６０℃反应，放置过夜后碱性水解４ｈ，得α糠硫醇，收率为６０％。在００５ｍｏｌ４二甲氨基吡啶和０５５ｍｏｌ粉末状无水碳酸氢钠存在下，充分搅拌下０５ｍｏｌα糠硫醇与０５ｍｏｌ酸酐在３００ｍｌ甲苯中回流脱水，分别合成了α糠硫醇的乙酸酯、丙酸酯、丁酸酯、戊酸酯和己酸酯，各酯的收率依次为８８３％、９００％、８９０％、８６０％和８２０％。上述５个酯的香气特征为水果香型。The α furfuryl mercaptan was synthesized in 60% yield by the reaction of equimolar ratio of α furfuryl alcohol to thiourea below 60℃ in 18% of hydrochloric acid,and let standing overnight then alkaline hydrolysis for 4h.The five α furfurylthiol carboxylate (i.e. acetate,propionate,butyrate,valerate and hexanoate)were synthesized separately by the esterifications of α furfuryl mercaptan (0.5mol) with carboxylic anhydride (0.5mol) in 300ml of toluene in the presence of 4 dimethylaminopyridine (0.05mol) and the powder of sodium hydrogen carbonate anhydrous(0.55mol),and the mixture was refluxed and dehydrated under well stirring.The yields of the five esters in turn are 88.3%,90%,89%,86% and 82%.The flavor characteristics of the five esters are fruity flavor.

关 键 词：糖硫醇 羧酸酯 合成 香型 食用香料 香料 

分 类 号：TS264.3[轻工技术与工程—发酵工程] TQ655[轻工技术与工程—食品科学与工程]