Optimization of Synthesis Process for 2-Methyl-2-Sec-Butyl Malonate for Use as a Synthetic Intermediate of Food Additives

doi:10.7506/spkx1002-6630-201510006

Abstract

Abstract:

The synthesis of 2-methyl-2-sec-butyl malonate as a synthetic intermediate of food flavoring agents via the
alkylation reaction of diethyl methylmalonate with 2-bromobutane catalyzed by sodium ethoxide was optimized by the
combined use of single factor method and response surface methodology. The yield of 2-methyl-2-sec-butyl malonate was
investigated with respect to ratio of diethyl methylmalonate to sodium, ratio of diethyl methylmalonate to 2-bromobutane,
reaction time and temperature. The synthetic 2-methyl-2-sec-butyl malonate was structurally characterized by gas
chromatography (GC) and nuclear magnetic resonance (NMR) spectroscopy. The synthesis procedure presented in this study
was simple, easy to operate and economical and could produce easy-to-separate products from easily available materials
under mild reaction conditions. With this procedure, the average yield of the final product was (70.6 ± 0.11)%. In conclusion,
it has promising prospects for industrial application.

Key words: 2-methyl-2-sec-butyl malonate, synthesis optimization, alkylation reaction, response surface methodology

CLC Number:

TS202.3

NIU Lanlan, LI Haidi, LIU Huaqing, YIN Weiping*. Optimization of Synthesis Process for 2-Methyl-2-Sec-Butyl Malonate for Use as a Synthetic Intermediate of Food Additives[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201510006.

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Optimization of Synthesis Process for 2-Methyl-2-Sec-Butyl Malonate for Use as a Synthetic Intermediate of Food Additives

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