现代食品科技2012，Vol.28Issue(12)：1755-1759,5.
薄荷甲酰胺类化合物的合成及鉴定
Synthesis and Sensory Evaluation of New Cooling Agent Menthyl Formylamines Compounds
郭春生 1祖萌萌 1王政 1祁林 1张峻松1
作者信息
- 1. 郑州轻工业学院食品与生物工程学院,河南郑州450002
- 折叠
摘要
Abstract
Menthyl chlorine was synthesized by chlorinated reaction of L-menthol and Lucas reagent, then reacted with magnesium. Menthane-3-carboxylic acid was synthesized by the Grignaid reagent of Menthyl Chlorinum and CO2. And then menthyl carboxyly chloride was obtained by thionyl chloride. Finally, N-ethyl-menthyl-3- carboxamide(a), acetic acid(N-ethyl- menthyl -3-carboxamide) ethyl(b), N-tert-butyl-menthyl-3-carboxamide(c) and N-(4-methoxy-phenyl)-menthyl-3-carboxamide(d)were synthesized by ethylamine, glycine ethyl ester hydrochloride, tert-butyl amine and anisidine with menthyl carboxyly chloride respectively. All structure of target compounds was characterized by IR,'HNMR and MS. The corresponding threshold of 5a, 5b, 5c and 5d was 0.3 μg/rnL, 0.2 ug/mL, 0.1 μg/mL and 0.4 μg/mL by sensory evaluation.关键词
薄荷甲酸/酰胺化反应/合成/感官评价Key words
Menthyl formic acidiAmidation/Synthesis/Sensory evaluation引用本文复制引用
郭春生,祖萌萌,王政,祁林,张峻松..薄荷甲酰胺类化合物的合成及鉴定[J].现代食品科技,2012,28(12):1755-1759,5.
