琥珀酸单薄荷酯的合成研究.pdfVIP

暨南大学硕士论文 琥珀酸单薄荷酯的合成研究 摘 要 凉味剂是广泛应用于食品和医药中的一种食品添加剂。传统的凉味剂以薄荷醇为主， 但因其存在的多种缺点，应用受到限制，使许多新型凉味剂不断涌现。其中琥珀酸单薄荷 酯因其纯正、持久和高效的凉味效果以及简单的工业化生产条件，具有很大的开发前景。 本文从理论上和工业化角度探讨了合成琥珀酸单薄荷酯的方法，为获得最佳合成条 件，研究了不同的反应物摩尔配比、反应时间、催化剂用量和反应温度对琥珀酸单薄荷酯 产率的影响，并进行了放大实验和成本核算。所得的成果包括：首次把 DMAP 为催化剂应 用于琥珀酸单薄荷酯的合成中，获得了一种新的合成琥珀酸单薄荷酯的方法；利用该方法 获得了工业化生产琥珀酸单薄荷酯的工艺，该工艺生产原料廉价易得、实验操作简便且分 离过程简单；获得了纯度好（99.70 % ），产率高，符合国家标准的琥珀酸单薄荷酯产品； 探索了工业化生产琥珀酸单薄荷酯的最佳条件；放大实验表明该方法合成琥珀酸单薄荷酯 的产率稳定，可应用于工业化生产；催化剂DMAP 需再生处理；萃取剂乙酸乙酯可回收利 用两次；利用此方法合成琥珀酸单薄荷酯的利润值约为 25 万元/ t ，具有较大经济价值和广 阔的工业化前景。 关键词： 琥珀酸单薄荷酯；4 －二甲氨基吡啶；薄荷醇；琥珀酸酐 I 暨南大学硕士论文 琥珀酸单薄荷酯的合成研究 Abstract Cooling reagent is a kind of food additive which has widely been applied in food and medicine field. A lot of new cooling reagents were produced for the disadvantage of conventional cooling reagent. Monomenthyl succinate is one of a new cooling reagent. It will have great application for its pure, permanent and highly efficient cooling effect and simple production condition. Synthesis of monomenthyl succinate was studied theoretically and for the sake of industrialization. Different proportions of reactants, reaction times, dosages of catalyst and reaction temperatures were studied to obtain optimal condition and enlargement experiment and cost account were investigated. Achievements included: DMAP was applied in synthesis of monomenthyl succinate for the first time and a new synthesis method for monomenthyl succinate was obtained. An industrial production procedure whose raw material was cheap