微波-离子液体催化酯交换合成肉桂酸异戊酯  

Study on Microwave Assisted Transesterification Synthesis of Isoamyl Cinnamate Catalyzed by Ionic Liquid

作　　者：黎彧[1,2] 王一波[2] 郑水和[1] 陈伟民[1] 沈祝珊[1] 陈广妍[1] 

机构地区：[1]广东轻工职业技术学院轻化系,广州510300 [2]广东药学院中药学院,广州510006

出　　处：《食品工业》2013年第5期103-105,共3页The Food Industry

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);广东轻院拔尖人才培养工程资助项目(2012)

摘　　要：研究了微波协同1-丁基-3-甲基咪唑对甲苯磺酸盐催化酯交换反应合成肉桂酸异戊酯的新方法,通过优化合成方法得到了最佳工艺条件:肉桂酸甲酯的量为0.01 mol,酯醇(肉桂酸甲酯和异戊醇)摩尔比1:10,催化剂用量为肉桂酸甲酯质量的14%,微波功率400 W,微波温度为120℃,微波反应时间为30 min,在此条件下,肉桂酸甲酯的最高转化率达59.24%。The microwave assisted transesterification synthesis was integrated with ionic liquid catalysis to prepare isoamyl cinnamate from methyl cinnamate. The preparation processes were investigated and the optimum conditions have been found. With methyl cinnamate 0.01 mol, the molar ratio of methyl cinnamate to isoamyl alcohol is 1 ： 10. Ionic liquid mass fraction of 1-butyl-3-methylimidazoliump-toluenesulfonate is 14% of methyl cinnamate. Microwave power is 400 W. Microwave temperature is 120 %. Reaction time is 30 min. The yield of the new developed process is 59.24%. Keywords

关 键 词：微波合成 离子液体催化 酯交换 肉桂酸异戊酯 

分 类 号：TQ655[化学工程—精细化工]