硫酸氢钠催化合成尼泊金丁酯  

作　　者：文瑞明[1] 丁亮中[1] 罗新湘[1] 俞善信[1] 

机构地区：[1]湖南城市学院化学系,益阳413049

出　　处：《食品工业科技》2003年第3期56-57,共2页Science and Technology of Food Industry

基　　金：湖南省自然科学基金资助课题(00JJY20110);湖南省教育厅科研基金资助课题(01C022)。

摘　　要：应用一水硫酸氢钠催化正丁醇与对羟基苯甲酸的酯化反应,合成了尼泊金丁酯。研究结果表明,硫酸氢钠具有较高的催化活性。考察了对羟基苯甲酸/正丁醇摩尔比、催化剂用量及反应时间对酯产率的影响。在典型反应条件(对羟基苯甲酸/正丁醇/硫酸氢钠的摩尔比=1∶2∶0.072回流分水5h)下,所得尼泊金丁酯的产率为92.8%。该催化剂易于回收,且可重复使用。n -butyl p -hydroxybenzoate was synthesized by the esterification of n -Butyl alcohol with p -hydroxybenzoic acid in the presence of sodium bisulfate monohydrate.The results obtained indicated that sodium bisulfate monohydrate possessed a fairly hig h catalytic activity for the esterification reaction.The effects of p -hydroxybenzoic acid /n -butyl alcohol molar ratio,the amount of sodium bisulfate monohydrate catalyst used and reaction time on the yield of n -butyl p -hydroxybenzoate have been investig ated.The yield of the ester obtained under the typical reaction conditions (p -hydroxybenzoic acid /n -butyl alcohol/sodium bisulfate =1mol/2mol /0.072mol,refluxing and water separating for 5h)was 92.8%.Sodium bisulfate monohydrate catalyst could be easily recovered and reused.

关 键 词：硫酸氢钠 催化合成 尼泊金丁酯 工艺条件 防腐剂 食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]