咖啡呋喃的研究进展  

The Research and Development of Kahweofuran

作　　者：胡叶敏[1] 李雁武[1] 

机构地区：[1]重庆医科大学药学院,重庆400016

出　　处：《化工时刊》2013年第6期32-35,共4页Chemical Industry Times

摘　　要：咖啡呋喃是一种香势强的呋喃环含硫香料,对于咖啡呋喃的研究,起步于分析技术的20世纪60年代,发展于20世纪70年代,鉴于其源于自然界的提取量根本满足不了市场的需求以及其合成难度,科学家们一直在探索高效的合成方法。至今国内外已有几种不同的合成方法。对近年来国内外咖啡呋喃合成方法的研究进展进行综述,以期对厂家的生产以及进一步的研究提供详细的参考。Kahweofuran, as an impact flavor component, is a sulfur - containing flavor of furan - ring. Its re- search started in the analytical techniques of the 1960s and developed in the 1970s. Since the quantity is so small that it can＇ t satisfy the demands of market at all and the difficulty of its synthesis. The research of its synthesis is going on ~ There has been several different synthetic methods up to now. The synthetic methods of kahweofuran were reviewed in this paper to anticipate that it can provide a reference for the production of industry and further studies of research- ers.

关 键 词：咖啡呋喃 合成反应 研究进展 

分 类 号：TS264.3[轻工技术与工程—发酵工程]