食品科学 ›› 2005, Vol. 26 ›› Issue (8): 216-218.
• 工艺技术 • 上一篇 下一篇
胡卫兵, 刘红霞, 余爱农, 向必坤
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HU Wei-Bing, LIU Hong-Xia, YU Ai-Nong, XIANG Bi-Kun
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摘要: 以硫代硫酸钠、1,4-二氯丁烷和甲醛为原料为原料,用BunteSalts法,经过一步操作合成了1,3-二硫环庚烷,其收率为63%。实验表明,当1,4-二氯丁烷与硫代硫酸钠以等摩尔投料时,可减少盐酸用量,并能避免单质硫的析出而影响分离提纯。用IR、1HNMR、MS证实了目标化合物结构,并对1,3-二硫环庚烷的香气进行了鉴定,结果表明1,3-二硫环庚烷具有浓郁的葱蒜气味,其阈值在水中为0.25×10-6,在植物油中为13.00×10-6。
关键词: BunteSalts法, 合成, 1, 3-二硫环庚烷, 香气
Abstract: 1,3- dithiocycloheptane were prepared through the aldehyde with Bunte’s Salts prepared from 1,4-dichlorobutane and sodium thiosulfate. The yield of 1,3- dithiocycloheptane is 63%.The period of reaction is about 14h.The optimum molar ratio of 1,4-dichlorobutane and sodium thiosulfate was 1:1.The structure of 1,3- dithiocycloheptane were characterized by IR,1HNMR, MS. The odour of 1,3- dithiocycloheptane was identified ,the result showed that it’s odour is intense onion and garlic fragrance.. The threshold of1,3- dithiocycloheptane is 0.25×10-6~0.33×10-6 in water and 13.00×10-6~22.00×10-6 in vegetable oil.
Key words: Bunte salts, synthesis, 1,3-dithiocycloheptane, odour
胡卫兵, 刘红霞, 余爱农, 向必坤. 1,3-二硫环庚烷的合成及香气研究[J]. 食品科学, 2005, 26(8): 216-218.
HU Wei-Bing, LIU Hong-Xia, YU Ai-Nong, XIANG Bi-Kun. Study on the Synthesis of 1,3-dithiocycloheptane and Odour[J]. FOOD SCIENCE, 2005, 26(8): 216-218.
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