微波协同1-丁基-3-甲基咪唑硫酸氢盐离子液体催化酯交换合成肉桂酸正丁酯的研究  

Study on microwave assisted transesterification synthesis of n-butyl cinnamate catalyzed by ionic liquid 1-butyl-3-met hylimidazolium hydrogen sulfate

作　　者：黎彧[1] 吴志谊 黄俊华[1] 张宗春[1] 许惠婷[1] 张滢[1] 

机构地区：[1]广东轻工职业技术学院轻化系,广东广州510300 [2]广州市质量监督检测研究院,广东广州510110

出　　处：《中国酿造》2012年第5期38-40,共3页China Brewing

基　　金：广东省高等学校高层次人才项目(2011QY01);广东轻院自然科学基金资助项目(KJ201007);广东轻院教学改革项目资助课题(JG201004)

摘　　要：研究微波协同1-丁基-3-甲基咪唑硫酸氢盐催化酯交换反应合成肉桂酸正丁酯的新工艺,通过优化合成工艺得到了最佳工艺条件:肉桂酸甲酯的量为0.01mol,酯醇摩尔比1∶8,催化剂用量为肉桂酸甲酯质量的16%,微波功率300W,微波温度为80℃,微波反应时间为45min,在此条件下,肉桂酸甲酯的最高转化率达36.07%。The microwave assisted transesterification synthesis was integrated with ionic liquid catalysis to prepare n-butyl cinnamate from methyl cinnamate.The preparation processes were investigated and the optimum conditions were found as follows,methyl cinnamate 0.01 mol,the molar ratio of methyl cinnamate to n-butyl alcohol 1∶ 8,ionic liquid mass fraction of 1-butyl-3-methylimidazolium hydrogen sulfate 16% to methyl cinnamate,microwave power 300W,temperature 80℃ and reaction time 45min.The highest conversion rate of the new developed process is 36.07%.

关 键 词：微波合成 1-丁基-3-甲基咪唑硫酸氢盐 离子液体催化 酯交换 桂酸正丁酯 

分 类 号：TS202.3[轻工技术与工程—食品科学]