摘要
[目的]获得一种香味更持久的新型香料。[方法]以4-甲基-3-硝基苯甲酸为起始物,通过酯化反应将其转化为4-甲基-3-硝基苯甲酸甲酯(2),又经过缩合反应、氧化反应、醛基保护等步骤合成2-(3-硝基-4-甲氧甲酰基)-苯基-1,3-二硫戊烷。[结果]目标产物及某些重要中间体的结构已通过红外光谱、质谱、H1NMR进行表征。[结论]目标化合物2-(3-硝基4-甲氧甲酰基)-苯基-1,3-二硫戊烷具有微弱的油脂香气和肉味,总收率达46.8%。
[Objective] The research aimed to get a new spice.[Method] 2-（3-nitro-4-methoxyformyl）-aryl-1,3-dithiolanes was prepared with 3-nitro-4-methyl benzoic acid as the major starting material,successively by esterification to convert carboxylic group into ester group,and by condensation,oxidation and protection of aldehyde group by ethanedithiol to change the methyl group into 1,3-dithiolanes group.[Result] The structures of the target compound and some important intermediates were characterized by IR,ESI-MS,and H1 NMR,etc.[Conclusion] The targeted compound 2-（3-nitro-4-methoxyformyl）-aryl-1,3-dithiolanes had sweet spice of grease and meat,and the yield could reach about 46.8%.
出处
《安徽农业科学》
CAS
北大核心
2010年第6期2798-2800,共3页
Journal of Anhui Agricultural Sciences
