文献类型：期刊文献

中文题名：β-D-吡喃葡萄糖苷类香料前体的合成及表征

英文题名：Synthesis and Characterization of β-D-Glucopyranosides Flavor Precursors

作者：杨锡洪[1];解万翠[1];王维民[1];谭志诚[2];夏咏梅[3];汤坚[3]

机构：[1]广东海洋大学食品科技学院,广东湛江524025;[2]中国科学院大连化学物理研究所热化学实验室,辽宁大连116023;[3]江南大学食品科学与安全教育部重点实验室,江苏无锡214122

年份：2007

卷号：28

期号：11

起止页码：179

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、北大核心2004、Scopus、CSCD2011_2012、北大核心、CSCD

基金：国家"十一五"高技术研究发展计划(863计划)项目(2006AA102310)

语种：中文

中文关键词：β-D-吡喃葡萄糖苷;香料前体;合成;表征

外文关键词：β-D-Glucopyranosides. flavor precursors; synthesis; characterization

中文摘要：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。

外文摘要：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.