草莓酸乙基麦芽酚酯的合成

摘要

为了探索酯类潜香的合成条件,开发新型烟用潜香,以草莓酸与乙基麦芽酚为原料,经酰化、酯化、色谱柱分离得到草莓酸乙基麦芽酚酯,即化合物Ⅰ,通过1H NMR,IR确定了产物结构,并对其最佳合成条件进行了探究.结果表明:①化合物Ⅰ为目标产物;②合成草莓酸乙基麦芽酚酯的最佳反应条件为草莓酸与乙基麦芽酚物质的量比2.2:1,反应温度30 ℃,反应时间6 h,产率可达67%;③制得的产物为浅棕色液体,性质稳定,制备反应操作简单,易于生产.%In order to explore the synthesis conditions of ester flavors and develop novel tobacco flavors, maltyl-2-ethyl-pentenoate named with compoundⅠwas synthesized from 2-methyl-2-pentenoic acid and ethyl mal-tol with the steps of acylation,esterification and column chromatography. The structure of compound Ⅰ was charac-terized by 1H NMR,IR and the optimum reaction conditions were confirmed. The results showed that:①CompoundⅠwas the targeted product. ②The yield of compoundⅠreached 67% under the optimized conditions of the mole ra-tio of 2-methyl-2-pentenoic acid and ethyl maltol 2.2:1,reacting for 6h at a constant temperature of 30 ℃. ③The product had high stability and the reactions were easy to operate and convenient for production.