肉桂酸异戊酯的最优化合成条件的研究  

Optimization of synthesis of isoamyl cinnamate

作　　者：马云飞[1] 王双垒[1] 刘冬雷[1] 郑希[1] 

机构地区：[1]华东理工大学化学与分子工程学院,上海200237

出　　处：《现代化工》2013年第2期57-59,共3页Modern Chemical Industry

摘　　要：采用传统加热的方法研究了肉桂酸异戊酯的最优化合成条件,对反应时间、反应原料的相对比例、催化剂种类等对肉桂酸异戊酯合成的影响进行了研究。在传统加热方式下,肉桂酸异戊酯的最优合成条件如下:以对甲基苯磺酸为催化剂,肉桂酸与异戊醇的摩尔比为1∶3,反应90 min后所得产品的产率最高,转化率达到94%。以微波作为加热方式,在此条件下只需要反应40 min即可达到95%的产率,缩短了反应时间。The optimization of synthesis of isoamyl cinnamate by traditional heat method is investigated in this study. The effects of reaction time, the ratio of raw materials and the kinds of catalysts are studied. The optimal synthesis conditions with traditional heat method are shown as follows ：p-methyl benzenesulfonic acid as catalyst, 1 ： 3 molar ratio of cinnamic acid to isoamylol and 90 min of reaction time. The highest conversion is 94%. Compared with microwave heat method, the yield can reach 95 % with only 40 min of reaction under the same condition with traditional heat method, which greatly reduces the reaction time.

关 键 词：肉桂酸 异戊醇 肉桂酸异戊酯 合成 最优化 

分 类 号：TQ651.7[化学工程—精细化工]