摘要
报道了以草酸二乙酯为原料,制备具有焦糖香味的香料化合物3-羟基-4-甲基-5-乙基-2(5H)-呋喃酮的方法:首先乙基溴化镁与草酸二乙酯通过格氏反应,以约50%产率生成2-氧代丁酸乙酯,然后其在碳酸钾的作用下发生缩合反应,以约94%产率得到3-羟基-4-甲基-5-乙基-5-乙氧羰基-2(5H)-呋喃酮,再通过水解、脱羧反应,得到3-羟基-4-甲基-5-乙基-2(5H)-呋喃酮。路线总收率约36%。
5-Ethyl-3-hydroxy-4-methyl-2（5H）-furanone is an important flavor of caramel aroma. Its synthesis was studied through the Grignard reaction, condensation, hydrolysis and decarboxylation started from diethyl oxalate. The Grignard reagent EtMgBr reacted with diethyl oxalate to give ethyl 2-oxo butanoate in about 50% yield; the self condensation of ethyl 2-oxo butanoate in the presence of K2 CO3 to form 5-ethyl-5-ethoxyearbonyl-3-hydroxy-4-methyl -2（5 H）-furanone in about 94% yield; the intermediate obtained underwent hydrolysis and decarboxylation to give 5-ethyl-3-hydroxy-4-methyl-2 （5H）-furanone. The overall yield was about 36% .
出处
《化学通报》
CAS
CSCD
北大核心
2009年第8期758-761,共4页
Chemistry
基金
北京市新世纪百千万人才工程培养经费项目
国家自然科学基金项目(20676003)资助
