Page 165 - 《精细化工》2023年第3期
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第 40 卷第 3 期                             精   细   化   工                                  Vol.40, No.3
             20 23 年 3 月                             FINE CHEMICALS                                 Mar.  2023


              香精与香料
                       酱油酮-β-D-葡萄糖苷的合成及热解转移率



                                                                                            *
                            张改红,石栋栋,李   童,杨   靖,黄   申,毛多斌
                                  (郑州轻工业大学  食品与生物工程学院,河南  郑州  450002)


                 摘要:以乙酰溴-α-D-葡萄糖(Ⅰ)为糖基供体和酱油酮(Ⅱ)进行反应,分别合成了酱油酮-2,3,4,6-四-O-乙酰
                 基-β-D-葡萄糖苷(Ⅲ)和酱油酮-β-D-葡萄糖苷(Ⅳ)。在合成中间体Ⅲ的过程中探索了 Koenigs-Knorr 法和相转
                                                   13
                                           1
                 移催化法。中间体及产物结构经 HNMR、 CNMR、FTIR 和 HRMS 确证。将产物Ⅳ加入卷烟中,测定了其在
                 主流烟气粒相中的转移率。结果表明,两种方法均可得到中间体Ⅲ,相转移催化法优于 Koenigs-Knorr 法。最优
                 的相转移催化法的反应条件为:0.10 g 四丁基溴化铵为催化剂、10 mL 二氯甲烷为溶剂、n(Ⅰ)=1.2 mmol、1.60 g
                 无水 K 2 CO 3 为缚酸剂、n(Ⅰ)∶n(Ⅱ)=1.2∶1.0,室温反应 8 h。在上述条件下中间体Ⅲ的收率为 44.5%。中间体
                 Ⅲ在甲醇钠/甲醇体系中脱去乙酰基,得到目标产物Ⅳ,收率 88.0%。卷烟燃吸过程中,产物Ⅳ热裂解为酱油酮
                 后,其在主流烟气粒相中的转移率为 3.11%。
                 关键词:糖苷化;相转移催化;酱油酮-β-D-葡萄糖苷;热解转移率;香精与香料
                 中图分类号:TS411;O629.13      文献标识码:A      文章编号:1003-5214 (2023) 03-0621-06


                       Synthesis and pyrolysis transfer rate of 2-ethyl-5-methyl-3(2H)-
                                       furanone-4-O-β-D-glucopyranoside


                                                                                                   *
                      ZHANG Gaihong, SHI Dongdong, LI Tong, YANG Jing, HUANG Shen, MAO Duobin
                   (School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, Henan, China)


                 Abstract: 4-Hydroxyl-2-ethyl-5-methyl-3(2H)-furanone-2,3,4,6-tetra-O-acetyl-β-D-glucoside ( Ⅲ ) and
                 2-ethyl-5-methyl-3(2H)-furanone-4-O-β-D-glucopyranoside ( Ⅳ ) were obtained,  respectively, from
                 glycosylation reaction of 2,3,4,6-tetra-O-acetyl-α-D-glucopyranosyl bromide ( Ⅰ) and 4-hydroxyl-2-
                 ethyl-5-methyl-3(2H)-furanone (Ⅱ), and the Koenigs-Knorr method as  well as  phase transfer catalysis
                 method  were  explored in the synthesis  of intermediate  Ⅲ. The structures of intermediate and  product
                                          1
                                                   13
                 prepared were confirmed by  HNMR,  CNMR, FTIR and  HRMS.  Product  Ⅳ was then added into
                 cigarettes and its transfer rate in mainstream tobacco smoke was analyzed. The results showed that, though
                 intermediate  Ⅲ could be synthesized via both methods, phase transfer catalysis method was superior to
                 Koenigs-Knorr method. The optimized reaction conditions of phase transfer catalysis, under which the yield
                 of intermediate  Ⅲ  reached  44.5%, were  as follows:  0.10  g tetrabutylammonium bromide (TBAB) as
                 catalyst, 10 mL dichloromethane as solvent, n(Ⅰ)=1.2 mmol, 1.60 g anhydrous potassium carbonate as acid
                 binding agent, n(Ⅰ)∶n(Ⅱ)=1.2∶1.0, reaction at room temperature for 8 h. Meanwhile, product  Ⅳ with
                 a yield of 88.0% was obtained by deacetylation of intermediate  Ⅲ  in sodium methoxide/methanol system.
                 Moreover, product  Ⅳ  was  pyrolyzed into 4-hydroxyl-2-ethyl-5-methyl-3(2H)-furanone during cigarette
                 combustion with a transfer rate of 3.11% in mainstream flue gas.
                 Key words: glycosidation; phase transfer catalysis; 2-ethyl-5-methyl-3(2H)-furanone-4-O-β-D-glucopyranoside;
                 pyrolysis transfer rate; perfume and essence




                 收稿日期:2022-06-16;  定用日期:2022-08-29; DOI: 10.13550/j.jxhg.20220560
                 基金项目:河南省科技攻关计划项目(192102110212)
                 作者简介:张改红(1980—),女,副教授,E-mail:50654048@qq.com。联系人:毛多斌(1962—),男,教授,E-mail:maoduobin@
                 sohu.com。
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