本科教学实验肉桂酸的制备及定性、定量分析  

Preparation,qualitative and quantitative analysis of cinnamic acid in undergraduate teaching experiment

作　　者：梁向晖 林东恩 Liang Xianghui;Lin Dongen(Key Laboratory of Functional Molecular Engineering of Guangdong Province,School of Chemistry and Chemical Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]华南理工大学化学与化工学院,广东省功能分子工程重点实验室,广州510640

出　　处：《分析仪器》2024年第2期94-96,共3页Analytical Instrumentation

基　　金：华南理工大学探索性实验教学项目(C9226650)。

摘　　要：以苯甲醛和醋酸酐为原料,无水碳酸钾或醋酸钾作为碱性催化剂,经Perkin反应制备肉桂酸。通过熔点、红外光谱、核磁共振氢谱、碳谱对所得产物进行定性分析,并用核磁共振氢谱完成定量分析。结果表明碳酸钾法在核磁收率上优于醋酸钾法。Using benzaldehyde and acetic anhydride as raw materials,using anhydrous sodium carbonate or sodium acetate as basic catalyst,cinnamic acid was synthesized by Perkin reaction.The obtained product was qualitatively analyzed by melting point,infrared spectroscopy,and proton and carbon nuclear magnetic resonance spectroscopy(1H NMR and 13C NMR).Furthermore,a quantitative analysis was accomplished by 1H NMR.The results indicated that potassium carbonate method was superior to potassium acetate method in Nuclear magnetic yield.

关 键 词：肉桂酸 PERKIN反应 催化剂 定性分析 核磁定量分析 

分 类 号：G642.4[文化科学—高等教育学] O62-4[文化科学—教育学]