摘要
研究微波协同1–丁基–3–甲基咪唑硫酸氢盐离子液体催化酯交换反应合成对甲氧基肉桂酸甲酯新工艺,通过平行试验得到优选工艺条件:对甲氧基肉桂酸辛酯量为0.01 mol、酯醇摩尔比1∶16、催化剂用量为对甲氧基肉桂酸辛酯质量16%、微波功率300 W、微波温度60℃、微波反应时间20 min;在此条件下,对甲氧基肉桂酸甲酯最高转化率达41.08%。
The microwave assisted transesterification synthesis was integrated with ionic liquid catalysis to prepare methyl p-methoxy cinnamate from octyl p-methoxy cinnamate. The preparation processes were investigated by parallel tast and the optimum conditions have been found. With octyl p-methoxy cinnamate 0.01 mol, the molar ratio of octyl p-methoxy cinnamate to methanol is 1 ： 16, ionic liquid mass fraction of 1-butyl-3-methylimidazolium hydrogen sulfate is 16 % of octyl p-methoxy cinnamate, microwave power is 300 W, microwave temperature is 60 ℃, reaction time is 20 min. The yield of the new developed process is 41.08 %.
出处
《粮食与油脂》
北大核心
2012年第11期31-33,共3页
Cereals & Oils
基金
广东省高等学校高层次人才项目(2011QY01)
关键词
微波合成
1-丁基-3-甲基咪唑硫酸氢盐
离子液体催化
酯交换
对甲氧基肉桂酸甲酯
microwave assisted synthesis
l-butyl-3-methylimidazolium hydrogen sulfate
ionic liquid catalysis
transesterification
methyl p-methoxy cinnamate
