新型辛内酯奶味香精的合成及结构表征  

SYNTHESIS AND CHARACTERIZATION OF NOVEL OCTANOIC LACTONE MILK FLAVOR

作　　者：巩凡[1] 刘国琴[1,2] 陈洁[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《河南工业大学学报（自然科学版）》2013年第3期66-69,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金资助项目(31130042;31271885);河南省科技攻关基金资助项目(072102270023);广东省科技计划项目(2010B031700014;2010B050600003)

摘　　要：1-甲基-2-氧代-3,6,7-三氧杂二环[2,2,2]辛烷是一种辛内酯类笼状化合物,具有乳脂味,可作为一种价格便宜的新型奶味香精用于食品中.采用丙酮酸和丙三醇为原料直接合成1-甲基-2-氧代-3,6,7-三氧杂二环[2,2,2]辛烷.以丙酮酸转化率为指标,研究了反应时间、催化剂用量、醇酸物质的量的比和反应温度对其合成的影响,通过液液萃取和重结晶获得其晶体,并采用核磁共振和红外光谱对目标产物进行表征.结果显示在反应时间4 h,催化剂用量为丙三醇和丙酮酸总质量的2.0%,醇酸物质的量的比为4∶1,反应温度为55℃时,丙酮酸转化率达到58%.4-methyl-3-oxo-2,5,7-trioxabicyclo[ 2.2.2 ] octane is a novel cage compound with milk flavor, and can be used in foods as a cheap milk flavor. The compound was prepared from glycerin and pyruvic acid by liquid-liquid extraction and recrystallization, and the product was characterized by 133C NMR and infrared spectroscopy. In this paper, we studied the effects of reaction time, catalyst amount, molar ratio of glycerin to pyruvic acid and reaction temperature on the conversion rate of pyruvic acid. The results showed that the conversion rate of pyruvic acid reached 58% under the conditions of reaction time 4 hours, catalyst amount 2.0%, molar ratio of glycerin to pyruvic acid 4：1, and temperature 55 ℃.

关 键 词：丙三醇 丙酮酸 合成 表征 

分 类 号：TS201.2[轻工技术与工程—食品科学]