Preparation of Branch Tridecanyl Aliphatic AliphaticAcid Acid

机译：支链十三烷脂族脂肪酸的制备

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The branch tridecanyl aliphatic acid was prepared by branch tridecanyl aliphatic alcohol oxidation (OXO)using alkaline ascatalys t under high temperature and normal pressur pressure. The influence of catalyst, reaction temperature, the mole ratio of alkaline and alcohol were discussed. And the optimum reaction condition of preparing branch tridecanyl aliphatic acid was showed.

机译：通过在高温和常压下使用碱性催化剂t进行支链十三烷基脂族醇氧化（OXO）来制备支链十三烷基脂族酸。讨论了催化剂，反应温度，碱和醇的摩尔比的影响。给出了制备支链十三烷基脂肪酸的最佳反应条件。

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《Shanghai International Surfactant Exhibition and Conference;National Industrial Surfactant Development Seminar》|2006年|P.1-3|共3页
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Wang Chenghe; Gao Xueming;
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中图分类表面活性剂;
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branch tridecanyl aliphatic acid; catalization; basemelting methode;

机译：支链十三烷基脂肪酸;催化;碱熔法;

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1. Flavouring Group Evaluation 62 Rev1 (FGE.62 Rev1): Consideration of of linear and branched‐chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st and 68th meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) and to straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06Rev1 (2008) [J] . EFSA Journal . 2010,第11期

机译：香精基团评估报告62 Rev1（FGE.62 Rev1）：考虑了由JECFA评估的直链和支链脂族不饱和，未共轭的醇，醛，酸和相关酯（61 st 和68
2. Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched‐ and straight‐chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched‐ and straight‐chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008) [J] . EFSA Journal . 2010,第11期

机译：关于风味基团评估95的科学意见（FGE.95）：考虑到JECFA（第69次会议）评估的脂肪族，直链或支链饱和和不饱和醇，醛，酸和相关酯的结构相关性EFSA在FGE中评估的支链和直链脂族饱和伯醇与一种仲醇的酯以及支链和直链不饱和羧酸的酯.05Rev1（2008）
3. Scientific Opinion on Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids, esters of these and straight‐chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 [J] . EFSA Journal . 2013,第10期

机译：关于调味基团评估72的科学意见，修订版1（FGE.72Rev1）：考虑到JECFA（第六十一次会议）评估的与支链和直链结构相关的脂肪族，支链饱和和不饱和醇，醛，酸和相关酯EFSA在FGE.05Rev2中评估的链状不饱和羧酸，这些的酯和直链脂肪族饱和醇
4. Preparation of Branch Tridecanyl Aliphatic AliphaticAcid Acid [C] . Wang Chenghe, Gao Xueming Shanghai International Surfactant Exhibition and Conference . 2006

机译：脂族脂族脂素酸盐的制备
5. Electrochemical reformation of levulinic acid and short-chain aliphatic acids and electrochemical polymerization of dicarboxylic acids. [D] . Li, Mingyu. 2016

机译：乙酰丙酸和短链脂肪酸的电化学重整以及二羧酸的电化学聚合。
6. Scientific Opinion on Flavouring Group Evaluation 63 Revision 3 (FGE.63Rev3): aliphatic secondary alcohols ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids evaluated by EFSA in FGE.07Rev4 [O] . EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), 2017

机译：关于调味组评估63的科学意见修订版3（FGE.63Rev3）：JECFA（第五十九次和第六十九次会议）评估的脂肪族仲醇酮和相关酯的结构与饱和和不饱和脂肪族仲醇酮和仲醇的酯有关由EFSA在FGE.07Rev4中评估的饱和直链或支链羧酸
7. Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008):EFSA-Q-2009-00714 [O] . Larsen, John Christian, Nørby, Karin Kristiane, Beltoft, Vibe Meister, 2010

机译：关于调味组评价的科学观点95（FGE.95）：考虑由JECFa（第69次会议）评价的脂肪，直链或支链饱和和不饱和醇，醛，酸和相关酯，其结构与支链和直链酯相关。脂肪族饱和伯醇和一种仲醇，以及EFsa在FGE.05Rev1（2008）中评价的支链和直链不饱和羧酸：EFsa-Q-2009-00714
8. THE SYNTHESIS OF ALIPHATIC THIOLS AND ALIPHATIC SULFURIC ACIDS [R] . A. R. Gilbert, L. W. Back 1946

机译：脂肪族硫醇和脂肪族硫酸的合成

Preparation of Branch Tridecanyl Aliphatic AliphaticAcid Acid

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