作　　者： ; ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品科学》 2007年第11期179-182,共4页

摘　　要： 为了开发热稳定型香原料,由改进的银盐法合成了香叶基-β-D-吡喃葡萄糖苷、顺-3-己烯基-β-D-吡喃葡萄糖苷、薄荷基-β-D-吡喃葡萄糖苷,并与相转移法、路易斯酸催化法进行了比较,以香叶基-β-D-吡喃葡萄糖苷的合成为例,制备高效催化剂,探讨了催化剂、温度、时间等对糖苷化反应产率的影响,优化后收率为51%。以TLC、HPLC监控反应进程,采用IR、LC/MS、1H-NMR、13CNMR等进行了结构鉴定,对醇类香料的糖苷化反应进行了研究。 To development thermal stable flavor, geranyl- β -D-glucopyranoside, cis-3-hexenyl- β -D- glucopyranoside and menthyl- β -D-glucopyranoside were prepared by the modified method of Koenigs-Knorr reaction, and compared with other methods such as phase-transfer and Lewis acid catalyst. When synthesis geranyl-β-D-glucopyranoside, a discussion of the effects of the catalyzer, temperature, time on yield was also made in this paper, the yield of the glycosidation reaction was 51% after optimized. In addition, the reaction process was monitored by TLC, HPLC, and IR, LC-MS, ^1H-NMR and ^13CNMR techniques were adopted to identify the structures of the glycosides. Research on glycosilation was extensively carded out.

关 键 词： 吡喃葡萄糖苷 香料前体 合成 表征

领　　域： [理学] [理学]