薄荷醇酯香料的合成研究进展  

Research Progress in Synthesis of Menthol Ester Spices

作　　者：杨凯[1,2] 毛超旭[2] 陈治希[1] 陈任宏[3] 汪朝阳[2] 

机构地区：[1]赣南医学院药学院,赣州341000 [2]华南师范大学化学与环境学院,广州510006 [3]广东食品药品职业学院,广州510520

出　　处：《化学通报》2013年第12期1091-1097,共7页Chemistry

基　　金：国家自然科学基金项目(20772035);广东省自然科学基金项目(S2011010001556);赣南医学院校级课题(YB201211)资助

摘　　要：许多薄荷醇酯类化合物是重要的香料成分,已广泛应用于食品、烟草、医药和化妆品等领域。近年来,人们对常见的乙酸薄荷醇酯、乳酸薄荷醇酯等单薄荷醇酯的合成,在催化剂、脱水剂筛选等条件优化方面进行了深入的研究,同时开发了氨基酸薄荷醇酯、水杨酸薄荷醇酯等单薄荷醇酯以及由丁烯二酸、苹果酸、酒石酸等合成双薄荷醇酯,并进行了包括多薄荷醇酯在内的潜香添加剂研究。本文根据薄荷醇酯类香料的不同结构类型,综述了其近年来的合成研究新进展。As important components of spices, many menthol esters have been widely applied in the fields of food, tobacco, medicines and cosmetics. Recently, the syntheses of common mono-menthyl esters （e, g. menthyl acetate, menthyl lactate ） were investigated in detail for the optimization of synthetic conditions, especially the screening in catalyst, dehydrating agent, etc. Meanwhile, some novel mono-menthol esters from amino acid, salicylic acid, and so on were developed. Similarly, different di-menthyl esters spices from butenedioic acid, malic acid and tartaric acid ete were also synthesized. Furthermore, some the latent fragrant additives involving in multi-menthyl esters were researched. Based on the different structural types, these synthetic progresses of different menthol ester spices are reviewed in this paper.

关 键 词：薄荷醇酯 香料 合成 催化剂 烟草 

分 类 号：TQ655[化学工程—精细化工]