摘要
碱性条件下,以氨基葡萄糖盐酸盐与乙酰丙酮为原料,在水溶液中加热回流8 h,得到2-甲基-3-乙酰基-5-1',2',3',4'-四羟丁基吡咯。并以此为原料,以DCC为缩合剂,与肉桂酸反应合成了目标化合物肉桂酸4-(4-乙酰基-5-甲基-2-吡咯基)-2',3',4'-三羟基丁酯,通过1HNMR、13CNMR、IR、HRMS等方法对产物的结构进行了验证。研究了目标物在300、600、900℃的热裂解行为,并对目标物进行卷烟加香研究,结果表明:目标化合物可裂解出苯甲醛、2-甲基吡啶、金合欢醇等香气成分,按烟丝质量0.2%添加该物质可起到改善卷烟的吃味与香气质,降低刺激性,改善余味的作用。
Under alkaline conditions and in aqueous solution, 2-methyl-3-acetyl-5-1＇, 2＇, 3＇, 4＇- tetrahydroxy butyl pyrrole was obtained by the reaction of D-glucosamine hydrochloride with acetyl acetone at reflux for 8 h. Then, this chemical compound was taken as raw material to react with cinnamic acid to synthesize the 4-（ 4-acetyl-5-methyl-lH-pyrrol-2-yl）-2＇, 3＇, 4＇-trihydroxybutyl cinnamate in the presence of DCC which was used as dehydrating agent. Its structure was characterized and verified by 1HNMR, 13 CNMR, 1R, and HRMS spectral analysis. The pyrolysis of the target product was studied at 300 ℃,600 ℃ , and 900℃ respectively, and the application of the product in cigarette flavoring was studied as well. The results show that such aroma components as benzaldehyde,2-methyl pyridine and farnesol were detected at the three temperatures. It is proved that when 0. 2% of the target product was added in tobacco, it could play an important role in enhancing the aroma quality and volume of smoke, reducing irritancy and improving the aftertaste.
出处
《精细化工》
EI
CAS
CSCD
北大核心
2013年第5期539-543,584,共6页
Fine Chemicals
基金
河南省科技厅重点科技攻关项目(122102210129)~~
关键词
吡咯
肉桂酸
酯化
热裂解
加香
香料与香精
pyrrole
cinnamic acid
esterification
thermolysis
flavoring
perfumes and essences
