摘要
以硫酸氢钠为催化剂,环己烷为脱水剂,己酸和苄醇为原料,合成了食用香料己酸苄酯。通过正交试验对合成条件进行了优化,较优的工艺条件为：苄醇与己酸的摩尔比为0．28：0．2,催化剂硫酸氢钠为0．005moL,环己烷20mL,反应2．5h,产率为94．3%,采用红外光谱和气-质联用等分析手段对产物进行了结构确定。
Benzyl hexanoate was prepared by esterification of benzyl alcohol and hexanoic acid in the presence of sodium bisulfate as calalyst and cyclohexane as dehydrating agent. Base upon orthogonal experimental design, the optimized reaction condition were found as ： mole ratio of benzyl alcohol and hexanoic acid was 0. 28 to 0. 2, the amount of sodium bisulfate was 0. 005 mole, the volume of cyclohexane was 20mL, and the reaction last 2.5h. The yield of benzyl hexanoate was 94.3%. The finished product was analyzed and confirmed by IR and GC-MS.
出处
《食品工业》
北大核心
2006年第6期37-38,共2页
The Food Industry
关键词
己酸苄酯
食用香料
合成
benzyl hexanoate
flavor
synthesis
