功能性食品配料白藜芦醇全合成工艺研究  

Study on the synthesis of functional food ingredients resveratrol

作　　者：蒲含林[1] 张振[2] 姜华[1] 陈蓉蓉[1] 王正濂 周先叶[2] 

机构地区：[1]暨南大学生物工程研究所,广东广州510632 [2]华南师范大学生命科学学院,广东广州510631 [3]广州斯威森科技有限公司,广东广州510730

出　　处：《食品工业科技》2012年第2期349-350,354,共3页Science and Technology of Food Industry

摘　　要：对白藜芦醇的化学合成工艺进行研究。以3,5-二羟基苯甲酸为原料,经过羟基的甲基保护,羰基还原,溴代后,与亚磷酸三甲酯反应生成3,5-二甲氧基苯甲基亚磷酸二甲酯,再与4-甲氧基苯甲醛经过Wittig-Horner反应生成3,4',5-三甲氧基二苯乙烯,经三氯化硼脱甲基得到白藜芦醇。全合成收率达到55.8%。此路线原料廉价易得,工艺简单,易于工业化生产。The synthesis techniques of reveratrol was studied. The target compound was prepared from 3,5- dihydroxybenzoic acid by methylation and reduction,followed by bromination and reaction with trimethlphosphate to give dimethyl （3,5 - dimethoxybenzyl） phosphonate then condensation with anisaldehyde by Wittig- Horner reaction.Finally, the products demethylation with BCl3 led to resveratroI. The overall yield of resveratrol reached 55.8%.The approach could be easily operated and the material were conveniently obtained, making the atom economy cheaper and more suitable to scale production.

关 键 词：白藜芦醇 全合成 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]