8-甲氧基香豆素-3-甲酸薄荷酯的合成及其在卷烟加香中的应用  

Synthesis of 8-methoxycoumarin-3-carboxylic acid menthyl ester and its application to cigarette flavoring

作　　者：王彩霞[1] 刘善宇 徐翠莲[1] 杨国玉[1] 樊素芳[1] 万郑凯[1] 赵铭钦[1] 

机构地区：[1]河南农业大学理学院,河南郑州450002 [2]河南许昌卷烟厂,河南许昌461000

出　　处：《河南农业大学学报》2012年第1期26-30,共5页Journal of Henan Agricultural University

基　　金：河南省教育厅基金项目(2009A150012)

摘　　要：以薄荷醇和8-甲氧基香豆素-3-甲酸为原料,合成了一种新型、释放型清凉剂8-甲氧基香豆素-3-甲酸薄荷酯,产物的结构经IR、1H NMR、13C NMR和HRMS确证.采用在线裂解气相色谱-质谱联用技术,对8-甲氧基香豆素-3-甲酸薄荷酯在600℃下的裂解行为进行了研究,并对8-甲氧基香豆素-3-甲酸薄荷酯进行了卷烟加香试验.结果表明:(1)600℃时,香豆素-3-甲酸薄荷酯的热解产物中共鉴定出25种成分,其中多种为重要的烟草香味成分;(2)8-甲氧基香豆素-3-甲酸薄荷酯具有改善和修饰卷烟烟气,增加豆香与清凉香气,减轻刺激性的作用.8-methoxycoumarin-3-carboxylic acid menthyl ester was synthesized from menthol and 8-me- thoxycoumarin-3-carboxylic acid, and its structure was characterized by IR, 1H NMR, 13C NMR and HRMS. Pyrolysis products of the title compound was studied by means of pyrolysis-GC/MS at 600℃ , and the effect of the title compound on flavor of cigarettes by smoking was preliminarily evaluated. The results show that： 1 ） 25 compounds were identified at 600℃ , and most of them were important aroma components of tobacco ; 2） 8-methoxycoumarin-3-carboxylie acid menthyl ester can improve the flavor, enhance the notes of bean aroma and cool refreshing, as well as reduce the harshness of cigarette smoke.

关 键 词：8-甲氧基香豆素-3-甲酸薄荷酯 合成 热裂解 卷烟加香 

分 类 号：S572[农业科学—烟草工业] O623.662[农业科学—作物学]