4-甲基-3-噻唑啉类食用香料的合成及性能  

Synthesis and properties of 4-methyl-3-thiazoline flavor compounds

作　　者：官伟[1] 何昕[1] 刘玉平[1] GUAN Wei;HE Xin;LIU Yuping(School of Light Industry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学轻工科学技术学院,北京100048

出　　处：《精细化工》2023年第11期2487-2492,共6页Fine Chemicals

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400801)。

摘　　要：以脂肪醛、2,5-二甲基-2,5-二羟基-1,4-二噻烷和氨水为原料,去离子水或无水乙醇为溶剂,合成了4-甲基-3-噻唑啉、2,4-二甲基-3-噻唑啉、2-乙基-4-甲基-3-噻唑啉、2-异丙基-4-甲基-3-噻唑啉、2-丙基-4-甲基-3-噻唑啉、2-丁基-4-甲基-3-噻唑啉6种4-甲基-3-噻唑啉类香料化合物,产率为50%~91%。通过质谱、1HNMR和13CNMR对其结构进行了鉴定,对合成的6种4-甲基-3-噻唑啉类香料化合物的香气特征进行了评价,对保留指数进行了测定。结果表明,4-甲基-3-噻唑啉类香料化合物具有烤香、坚果香和焦香。其在HP-INNOWAX极性色谱柱上的保留指数为1398~1686,在HP-5MS非极性色谱柱上的保留指数为938~1253。Six kinds of 4-methyl-3-thiazoline flavor compounds,4-methyl-3-thiazoline,2,4-dimethyl-3-thiazoline,2-ethyl-4-methyl-3-thiazoline,2-isopropyl-4-methyl-3-thiazoline,2-propyl-4-methyl-3-thiazoline and 2-butyl-4-methyl-3-thiazoline,with yield ranging from 50%to 91%,were synthesized using fatty aldehydes,2,5-dimethyl-2,5-dihydroxy-1,4-dithiane and aqueous ammonia as raw materials,and deionized water or anhydrous ethanol as solvent.The structure of the six compounds obtained were identified by mass spectra,1HNMR and 13CNMR,followed by evaluation on their odor characteristics and measurement on their retention index(RI).The results indicated that 4-methyl-3-thiazoline flavor compounds displayed roast,nutty and burnt odor,with RI on HP-INNOWAX column and HP-5MS column of 1398~1686 and 938~1253,respectively.

关 键 词：脂肪醛 2 5-二甲基-2 5-二羟基-1 4-二噻烷 4-甲基-3-噻唑啉类化合物 合成 香气特征 香料与香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程] O657[轻工技术与工程—食品科学与工程]