摘要
以丙醛和丙二酸为原料,哌啶为催化剂,采用Knoevenagel反应合成了食用香料2-戊烯酸反式构型,产率64.2%,其具有干酪味、淡烤香味。较佳合成工艺为:丙二酸与丙醛摩尔配比1:1.5,反应时间3.5h。产品结构通过质谱、红外光谱、核磁共振进行了确认。
With propanal and malonate as reaction agents and piperidine as the catalyst, Knoevenagel reaction was used in the synthesis of flavor 2-pentenoic acid. The yield was 64.2%. The product, mainly in the （E） isomer, imparted cheese and weak roasted odors. The optimal reaction technology was the mole ratio of propanal to malonate in 1：1.5 with the reaction time of 3.5 h. The structure of 2-pentenoic acid was confirmed by IR, MS and 1H-NMR.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期252-254,共3页
Food Science
基金
国家自然科学基金资助项目(20676003)
