摘要
在氮气保护下,硼酸与甘油反应合成硼酸二甘油酯,在对甲苯磺酸催化下再与薄荷基甲酸进行酯化反应,最后通过酸性水解得到单薄荷基甲酸甘油酯,总收率为79.46%,经IR,1H NMR及MS谱鉴定了目标物的结构。对单薄荷基甲酸甘油酯进行了味觉感官评价、热裂解(Py-GC/MS)、热重分析(TGA)、卷烟主流烟气转移率等研究。结果表明:①热失重曲线显示初始失重温度为150℃,失重约90%;二次失重温度为280℃,失重约10%;②热裂解分析表明大部分目标产物未发生裂解;③利用内标标准曲线法测定单薄荷基甲酸甘油酯向卷烟主流烟气的转移率为61.02%;④单薄荷基甲酸甘油酯味觉凉感阈值为1.0μg/mL。
Diglyceryl borate was synthesized by the reaction of boric acid and glycerol in a nitrogen atmosphere, then esterified with menthylformic acid under the catalysis of p-toluenesulfonic acid, finally glyceryl monomenthylformate was obtained by acidic hydrolysis with the total yield of 79.46%. The structure of the obtained product was identified by IR, 1H NMR and MS spectra. The gustatory evaluation, pyrolysis （Py-GC/MS） and thermo-gravimetric analysis （TGA） of the product were conducted, and its transfer rate to mainstream cigarette smoke was investigated. The results showed that： 1） Thermo-gravimetric curve indicated that the initial weight loss took place at 150 ℃, weight loss accounted for about 90%; the secondary weight loss temperature was 280 ℃, lost about 10%; 2） Most part of the product did not break apart under pyrolysis conditions; 3） The transfer rate to mainstream cigarette smoke was 61.02% determined by internal standard curve method; 4） The threshold of gustatory cool sensation was 1.0 μg/mL.
出处
《烟草科技》
EI
CAS
北大核心
2013年第5期51-55,共5页
Tobacco Science & Technology
关键词
单薄荷基甲酸甘油酯
合成
热裂解
凉味剂
Glyceryl monomenthylformate
Synthesis
Pyrolysis
Cooling agent
