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作 者:刘善宇[1] 徐翠莲[2] 姬小明[1] 杨楠[1] 赵铭钦[1]
机构地区:[1]河南农业大学烟草学院,河南郑州450002 [2]河南农业大学理学院,河南郑州450002
出 处:《河南农业大学学报》2010年第1期111-116,共6页Journal of Henan Agricultural University
基 金:河南省自然科学基金项目(2009A150012)
摘 要:采用酰氯酯化法,以8-甲氧基-香豆素-3-甲酸与香叶醇为原料合成了8-甲氧基-香豆素-3-甲酸香叶酯,经IR,HRMS,1H NMR,13C NMR等鉴定,证实了其结构.采用热解-GC/MS对热解产物进行了分离鉴定,并对8-甲氧基-香豆素-3-甲酸香叶酯进行了卷烟加香试验.结果表明,600℃时,8-甲氧基-香豆素-3-甲酸香叶酯的热解产物中共鉴定出27种成分,主要为烯类、烷类、酸类、醇类、酚类;鉴定出香叶醇,且相对峰面积3.6,说明8-甲氧基-香豆素-3-甲酸香叶酯能在卷烟燃吸温度下释放出一定量的香叶醇;8-甲氧基-香豆素-3-甲酸香叶酯具有改善和修饰卷烟香气,增加甜韵和豆香香韵,减轻刺激性的作用.8-Methoxycoumarin-3-carboxylic acid geranyl ester was synthesized from geraniol and 8-methoxycoumarin-3-carboxylic acid and its structure was characterized by IR,HRMS,1H NMR and 13C NMR.The pyrolysis products were identified by means of pyrolysis-GC/MS,and the effect of the compound on smoking flavor of cigarettes was primarily evaluated.The results show that: 27 compounds were identified at 600 ℃,and most of them were alkenes,alkanes,acids,alcohols and phenolic substances;geraniol was identified,and its relative content was 3.6,which shows that geranyl 8-methoxycoumarin-3-carboxylic acid ester can release a certain amount of geraniol at smoke temperature;geranyl 8-methoxycoumarin-3-carboxylic acid ester can improve and modify the flavor,enhance the notes of sweet aroma and bean aroma,and reduce the biting taste of cigarette smoke.
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