摘要
本文研究了一水合硫酸氢钠催化合成食用香料己酸异戊酯的反应。通过考察原料配比、催化剂用量及催化剂重复利用次数、反应时间、带水剂用量等因素对反应的影响,确定了最佳的反应条件为:酸醇物质的量的比n(己酸)∶n(异戊醇)=1∶1.2,当己酸为0.2mol时,反应的催化剂用量为0.5g,反应时间为60min,所得产物酯的产率可到99.5%。提出了一水合硫酸氢钠催化酯化的反应机理,并在相同的反应条件下,利用一水合硫酸氢钠催化合成了其它类型的四种酯,其酯化率在98.3%～98.7%之间,通过对一水合硫酸氢钠催化性能的研究,结果表明:一水合硫酸氢钠是催化酯化反应适宜的催化剂。
The optimal reaction conditions for synthesizing isoamyl hexanoate, a flavoring substance, from isoamyl alcohol and hexanoic acid, catalyzed by sodium bisulfate monohydrate were determined. The optimum reaction conditions were as follows： molar ratio of hexanoic acid to isoamyl alcohol was 1 ： 1.2, refluxing time was 60min, amount of catalyst was 0.5g （based on 0.2 mol hexanoic acid）. The yield of isoamyl hexanoate reached 99.5 %. Furthermore, four esters were also synthesized, using sodium bisulfate monohydrate as catalyst, with the yields of 98.3%-99.5%.
出处
《香料香精化妆品》
CAS
2008年第4期21-22,26,共3页
Flavour Fragrance Cosmetics
关键词
一水合硫酸氢钠
催化
酯化
己酸异戊酯
sodium bisulfate monohydrate eatalyse esterification isoamyl hexanoate
