| 食用香料4-乙基辛酸的合成概况 |
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| 引用本文： | 刘玉平,尹德才,陈海涛,孙宝国.食用香料4-乙基辛酸的合成概况[J].中国食品添加剂,2010(1). |
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| 作者姓名： | 刘玉平 尹德才 陈海涛 孙宝国 |
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| 作者单位： | 1. 陕西科技大学化学与化工学院,西安,710021;北京工商大学化学与环境工程学院,北京,100048
2. 北京工商大学化学与环境工程学院,北京,100048 |
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| 基金项目： | 北京市优秀人才培养资助项目 |
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| 摘 要： | 4-乙基辛酸是国内外允许使用的食用香料,它存在于煮羊肉、烤羊肉、羊脂肪、山羊奶酪、绵羊奶酪、弗吉尼亚烟草中。4-乙基辛酸具有强烈的羊膳气息,是调配羊肉香精的重要原料。文献报道的合成4-乙基辛酸的方法主要有以2-乙基己醛和丁酮为原料制备4-乙基辛酸、采用丙二酸酯烷基化反应制备4-乙基辛酸、利用Knoevenagel反应制备4-乙基辛酸、γ-乙基-γ-辛内酯裂解法制备4-乙基辛酸、采用腈制备4-乙基辛酸、采用偶联反应制备4-乙基辛酸、以己醛为起始原料制备4-乙基辛酸、以醛和Witting试剂为起始原料制备4-乙基辛酸。通过对比每种方法的优缺点,认为丙二酸酯烷基化法制备4-乙基辛酸和利用Knoevenagel反应制备4-乙基辛酸是比较可行的合成方法。
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| 关 键 词： | 4-乙基辛酸 食用香料 合成 |
The outline of synthesis for flavoring 4-ethyloctanoic acid |
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| LIU Yu-ping,YIN De-cai,CHEN Hai-tao,SUN Bao-guo.The outline of synthesis for flavoring 4-ethyloctanoic acid[J].China Food Additives,2010(1). |
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| Authors: | LIU Yu-ping YIN De-cai CHEN Hai-tao SUN Bao-guo |
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| Affiliation: | LIU Yu-ping1,2,YIN De-cai2,CHEN Hai-tao2,SUN Bao-guo2(1.College of Chemistry , Chemical engineering,Shanxi University of Science , Technology,Xi\'an 710021,2.School of Chemical , Environmental Engineering,Beijing Technology , Business University,Beijing 100048) |
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| Abstract: | 4-ethyloctanoic acid is the food flavor permitted in food industry in China and other countries.It exists in boiled and cooked mutton,mutton fat,goat and sheep cheese,Virginia tobacco,and so on.Because of its strong mutton odor,it is the important material for compounding mutton flavoring.There are eight reported synthetic routes of flavor 4-ethyloctanoic acid.They are the synthetic routes by the condensation of 2-ethylhexanal with 2-butanone(1.1),by the alkylation of diethyl malonate(1.2),adoption Knoevena... |
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| Keywords: | 4-ethyloctanoic acid flavor synthesis |
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