FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 179-182.

Previous Articles     Next Articles

Synthesis and Characterization of β-D-Glucopyranosides Flavor Precursors

YANG  Xi-Hong, JIE  Wan-Cui, WANG  Wei-Min, TAN  Zhi-Cheng, XIA  Yong-Mei, TANG  Jian   

  1. 1.School of Food Science and Technology, Guangdong Ocean University. Zhanjiang 524025, China; 2.Thermochemistry Laboratory, Dalian Institute of Chemical Physics, Chinese Academy of Science, Dalian 116023, China; 3.Key Laboratory of Food Science and Safety, Ministry of Education, Jiangnan University, Wuxi 214122, China
  • Online:2007-11-15 Published:2011-11-22

RichHTML

2

PDF (PC)

354

Abstract: To development thermal stable flavor, geranyl-β-D-glucopyranoside, cis-3-hexenyl-β-D- glucopyranoside and menthyl-β-D-glucopyranoside were prepared by the modified method of Koenigs-Knorr reaction, and compared with other methods such as phase-transfer and Lewis acid catalyst. When synthesis geranyl-β-D-glucopyranoside, a discussion of the effects of the catalyzer, temperature, time on yield was also made in this paper, the yield of the glycosidation reaction was 51% after optimized. In addition, the reaction process was monitored by TLC, HPLC, and IR, LC-MS, 1H-NMR and 13CNMR techniques were adopted to identify the structures of the glycosides. Research on glycosilation was extensively carried out.

Key words: &beta, -D-Glucopyranosides； flavor precursors； synthesis； characterization；