食品科学 ›› 2013, Vol. 34 ›› Issue (4): 83-87.

• 工艺技术 • 上一篇    下一篇

L-薄荷基-β-D-乳糖苷的合成

卢高超,陈朗秋,唐秋娥,刘灯峰,李宏伟,陈丽   

  1. 湘潭大学
  • 收稿日期:2011-11-21 修回日期:2012-12-25 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 陈朗秋 E-mail:chengood2003@263.net
  • 基金资助:
    湖南省自然科学基金资助项目;湘潭大学第七批大学生创新基金研究项目;博士科研启动费

Synthesis of L-Menthyl β-D-Lactoside

  • Received:2011-11-21 Revised:2012-12-25 Online:2013-02-25 Published:2013-01-29
  • Contact: Langqiu Chen E-mail:chengood2003@263.net

摘要: 为了改进L-薄荷醇的热稳定性和水溶性,对其分子结构改造成糖苷化衍生物。以L-薄荷醇和α-乳糖为原料,经过乙酰化、偶联、脱保护三步反应合成了目标化合物L-薄荷基-β-D-乳糖苷(4),总收率达到42.3%。中间体和目标化合物的结构经过熔点、旋光、核磁共振、质谱等手段表征。热稳定性和溶解性测试结果表明,该化合物4热稳定性高,水溶性强。

Abstract: In order to improve the thermostability and water solubility for L-menthol, its molecular structure was modified as a glycosidation derivative. With L-menthol and α-lactose as raw materials, a target compound L-menthyl β-D-Lactoside (4) was synthesized by three-step of acetylation, coupling, and deprotection, the total yield was 42.3%. The intermediate product and target compound were analyzed by melting point, optical rotation, NMR and MS technology. The results have showed that the compound 4 has desirable thermostability and excellent water solubility.

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