食用香料邻氨基苯甲酸乙酯的合成  

Synthesis of Food Flavor Ethyl-o-aminobenzoate

作　　者：夏世威[1] 郑时国[1] 廖崇刚[1] 张治国[1] 詹豪强[1] 

机构地区：[1]西华师范大学化学化工学院 化学合成与污染控制四川省重点实验室,四川南充637009

出　　处：《广东化工》2012年第9期75-76,共2页Guangdong Chemical Industry

基　　金：西华师范大学科研启动经费项目(10B002)

摘　　要：文章以邻甲基苯胺为原料经酰胺化,氧化,水解,酯化反应合成了一种食用香料邻氨基苯甲酸乙酯,总收率为64.9%,并通过核磁共振氢谱确定了其结构。该方法所采用的原料价格便宜,反应条件比较温和,每一步反应产物易分离,总产率较高。In the paper, the food flavor ethyl-o-aminobenzoate was synthesized in the total yield of 64.9 % through amidation, oxidation, hydrolysis and esterification reaction using toluidine as a starting material. Its structure was determined by ~HNMR. The synthetic method was developed by cheap materials, milder reaction conditions, convenient product separation of each reaction step, higher total yield.

关 键 词：食用香料 邻氨基苯甲酸乙酯 合成 酯化反应 

分 类 号：TQ453.2[化学工程—农药化工]