响应面法优化微波辐射合成食用香料糠酸乙酯  

Using Response Surface Methodology to Optimize Microwave Irradiation for Synthesis of Ethyl Furoate for Use as an Edible Spice

作　　者：赵玮[1] 王大为[1] 曹勇[1] 贾英伟[1] 张天华[1] 李松[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2012年第20期132-137,共6页Food Science

基　　金：吉林农业大学青年科技引导计划基金项目(2009-01)

摘　　要：以糠酸和乙醇为原料、HCl为催化剂,采用微波辐射合成食用香料糠酸乙酯。在微波辐射功率、辐射时间、HCl溶液用量等单因素试验基础上,根据Box-Behnken试验设计原理,应用响应面分析法研究各因素的显著性和交互作用的强弱,对酯化反应工艺进行优化。结果表明微波辐射合成糠酸乙酯最佳工艺条件为:微波功率360W、辐射时间12min、HCl溶液用量1mL,酯化反应产率为83.8%,与理论预测值83.7679%的绝对误差为0.0321%。Ethyl furoate was synthesized by using HCl to catalyze the reaction between furoic acid and ethanol under microwave irradiation conditions.Using one-factor-at-a-time designs,microwave power,irradiation time and catalyst dose were identified as main variables that influence ethyl furoate yield.These variables were optimized by Box-Behnken experimental design in combination with response surface analysis.The optimal synthesis conditions for ethyl furoate were determined as addition of 1 mL of HCl solution and microwave irradiation at 360 W for 12 min.Under these conditions,the actual reaction yield of ethyl furoate was 83.8%,which was close to the predicted value of 83.7679% with an absolute error of 0.0321%.

关 键 词：糠酸乙酯 微波辐射 响应面分析法 合成 

分 类 号：TQ656.1[化学工程—精细化工]