摘要
在对甲基苯磺酸的催化下,利用微波辐射技术,在常压下快速合成了肉桂酸四氢糠酯。最佳反应条件为:n(四氢糠醇)∶n(肉桂酸)=4∶1(mol/mol)、催化剂0.30g、微波功率462W、辐射时间10min,转化率为92.1%。
Tetrahydrofurfuryl cinnamate is synthesized by using catalyst and microwave irradiation under conventional pressure. The most suitable reaction condition is that the mole ratio of tetrahydrofurfuryl alcohol and cinnamic acid is 4：1（mol/mol）, the amounts of catalyst is 0.30g, and the microwave irradiation time is 10 min with the power of 462W. Under the conditions the transforming rate can reach 92.1%.
出处
《食品科技》
CAS
北大核心
2006年第2期58-59,共2页
Food Science and Technology
关键词
肉桂酸四氢糠酯
微波辐射
常压
酯化反应
tetrahydrofurfuryl cinnamate
microwave irradiation
conventional pressure
esterification
