去氢枞酸醇类香料酯的合成与表征  

Synthesis and Characterization of Dehydroabietic Acid-alcohol Spice Esters

作　　者：覃珊[1] 段文贵[1] 赖刚[1] 吴光燧[1] 马长花[1] 

机构地区：[1]广西大学化学化工学院,广西南宁530004

出　　处：《林产化学与工业》2013年第1期81-84,共4页Chemistry and Industry of Forest Products

基　　金：国家自然科学基金资助项目(31060100);广西研究生教育创新计划项目资助(GXU11T32534)

摘　　要：以去氢枞酸为原料,经去氢枞酸酰氯与醇类香料的O-酰化反应,合成得到去氢枞酸肉桂酯、去氢枞酸葑醇酯、去氢枞酸龙脑酯和去氢枞酸薄荷酯等4种去氢枞酸醇类香料酯,其中去氢枞酸肉桂酯和去氢枞酸葑醇酯为新化合物。目标产物的适宜合成条件为:反应时间10 h,反应温度95～100℃,反应物n(醇)∶n(酰氯)=1.2∶1。采用IR、UV、NMR和MS等方法对目标产物进行了结构表征。Four types of dehydroabietic acid-alcohol spice esters, i.e. dehydroabietic acid-cinamic alcohol ester, dehydroabietic acid-fenchol ester, dehydroabietic acid-borneol ester and dehydroabietic acid-menthol ester, were synthesized by O-acylation reaction of dehydroabietyl acyl chloride and alcohol spices using dehydroabietic acid as starting material. Suitable synthetic conditions of the target products were found to be as follows： reaction time 10 h, reaction temperature 95-100 ℃, molar ratio of reactants 1.2：1 （alcohol： chloride）. The target products were characterized by means of IR, UV, NMR, and MS.

关 键 词：去氢枞酸 去氢枞酸醇类香料酯 合成 表征 

分 类 号：TQ351[化学工程]