肉桂酸制备实验方法的改进  

Improvement of Experimental Method for Preparation of Cinnamic Acid

作　　者：罗春梅 马慧婷 冯若昆 LUO Chunmei;MA Huiting;FENG Ruokun(School of Chemistry and Chemical Engineering,Shaoxing University,Shaoxing,Zhejiang 312000)

机构地区：[1]绍兴文理学院化学化工学院,浙江绍兴312000

出　　处：《绍兴文理学院学报》2020年第4期57-61,共5页Journal of Shaoxing University

基　　金：2018年校级研究生重点建设课程(YK20181002)的支持.

摘　　要：有机化学实验教材中涉及肉桂酸制备的实验方法为苯甲醛和乙酸酐通过Perkin反应制得.然而实践证明,此方法存在操作复杂而且所制备的肉桂酸纯度不高、产率较低且耗时较长等问题.本文针对以上问题对制备肉桂酸实验方法进行了改进,以化学方法除去苯甲醛代替传统水蒸气蒸馏操作,缩短了反应时间,提高了反应效率,而且应用此方法制备的肉桂酸纯度较高,为白色单斜棱状晶体.The experimental method for the preparation of cinnamic acid in the textbook of organic chemistry is by the Perkin reaction between benzaldehyde and acetic anhydride.However,this method always includes a steam distillation process to remove the excess benzaldehyde which makes the experiment procedure complicated and time-consuming,with a low yield and purity of the cinnamic acid synthesized by this method.In this paper,the method of chemical removal of benzaldehyde instead of traditional steam distillation operation was explored.It is worth noting that the method developed in the paper not only shortens the reaction time,but also improves the yield and purity of the product,with a white monoclinic crystal.

关 键 词：肉桂酸 PERKIN反应 化学方法纯化 

分 类 号：O622.5[理学—有机化学]