α-(2-甲基-3-呋喃硫基)酮类肉香味香料化合物的合成  

Synthesis of α-(2-methyl-3-furylthio)ketones as meaty flavors

作　　者：田红玉[1] 余洁菲[1] 陈海涛[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：《食品工业科技》2011年第6期339-341,共3页Science and Technology of Food Industry

基　　金：北京市属高等学校人才强教计划资助项目(PHR201008244;PHR20090504)

摘　　要：α-(2-甲基-3-呋喃硫基)酮类是2-甲基-3-呋喃硫醇的重要衍生物,具有非常独特的肉香味特征。研究了以溴代烷为原料,通过格氏反应、Swern氧化、卤素取代和亲核取代四步反应制备α-(2-甲基-3-呋喃硫基)酮类化合物的方法。首先溴代烷与甲酸乙酯通过格氏反应生成醇,产率85%左右;醇通过Swern氧化得到酮,产率75%左右;所得到的酮与液溴反应制得相应的α-溴代酮,产率70%左右;α-溴代酮在碳酸钾的作用下与2-甲基-3-呋喃硫醇反应,得到最终产物α-(2-甲基-3-呋喃硫基)酮,产率65%左右。最终产物通过1HNMR、13CNMR及MS进行了表征。α-（2-Methyl-3-furylthio）ketones are the important derivatives of 2-methyl-3-furyl thiol and have very unique meaty flavor properties.They were synthesized starting from bromoalkanes by the Grignard reaction,the Swern oxidation,halosubstitution and nucleophilic substitution.Bromoalkanes reacted with ethyl formate by the Grignard reaction to give alcohols in about 85% yield,the alcohols obtained were oxidized by the Swern oxidation to produce the corresponding ketones in about 75% yield.α-bromoketones were prepared by the reactions of ketones with bromine in about 70% yield.α-bromoketones reacted with 2-methyl-3-furyl thiol in the presence of K2CO3 to give α-（2-methyl-3-furylthio）ketones in about 65% yield.The final products were characterized by 1H NMR,13C NMR and MS.

关 键 词：α-(2-甲基-3-呋喃硫基)酮 肉味香料化合物 合成 

分 类 号：TS202.3[轻工技术与工程—食品科学]