现代食品科技2013，Vol.29Issue(4)：772-774,795,4.
凉味剂薄荷基甲酸乙二醇酯的合成
Synthesis of Cooling Agent 2-hydroxyethyl P-menthane-3-carboxylate
陈义坤 1郭春生 1岳海波 1王娟 1刘华臣 1张峻松1
作者信息
摘要
Abstract
In this research. 2-hydroxyethyl p-menthane-3-carboxylate was synthesized and its sensory quality was evaluated. Sodium carboxylate were obtained by reaction of menthyl formic acid and Na2CO3. Then using pyridine as reaction medium, 2-hydroxyethyl p-menthane-3-carboxylate was synthesized by nucleophilic substitution reaction of menthyl formic acid and 2-chloro-l-ethanol. The optimum reaction conditions were as follows: n(3-methyl-4-oxooctanoic acid):n(2-chloro-1-e1hanol) 1:1.5, n(3-methyl-4-oxooctanoic acid):n(Na2CO3) 1:1, n(3-methyl-4-oxooctanoic acid) : n(pyridine) 1:17, reaction time 4 hand reaction temperature 100 "C, under which the total product yield was 86.41%. The structure of theproduct was characterized by IR,1HNMR and MS. Sensory evaluation showed that its cooling threshold value was 1.4 ug/mL.关键词
薄荷甲酸/乙二醇/合成/凉味剂Key words
menthyl formic acid/ ethylene glycol/ synthesis/ cooling agent引用本文复制引用
陈义坤,郭春生,岳海波,王娟,刘华臣,张峻松..凉味剂薄荷基甲酸乙二醇酯的合成[J].现代食品科技,2013,29(4):772-774,795,4.
