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Synthetic method of 4-methoxyl phenoxyl alkylphenate

A technology of methoxyphenoxy alkyl salt and synthesis method, which is applied in the field of synthesis of food additives, can solve the problems of patents and research reports of no artificial synthesis method, resource constraints, complex process, etc., to achieve synthesis The method is simple and fast, with low cost and less side effects

Inactive Publication Date: 2011-04-20
梁小文 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, extracting sweetness inhibitors from plants is limited by resources
And the process is complicated and the cost is high
Patent Publication No. CN1060770A discloses the patent application "Ingestible substance containing a substantially tasteless sweetness inhibitor as a bitterness inhibitor or containing a substantially tasteless bitterness inhibitor as a sweetness inhibitor", wherein there are 2-(4-methoxy Corresponding compounds such as phenoxy) propionate are used as sweet taste or bitter taste inhibitors, but there are no patents and research reports on the artificial synthesis method of such compounds as 4-methoxyphenoxy alkylate

Method used

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  • Synthetic method of 4-methoxyl phenoxyl alkylphenate
  • Synthetic method of 4-methoxyl phenoxyl alkylphenate
  • Synthetic method of 4-methoxyl phenoxyl alkylphenate

Examples

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Effect test

example 1

[0011] Example 1: Add 42g of 4-methoxyphenol, 38g of 2-chloropropionic acid, and 30g of sodium hydroxide into a reactor, and heat up under stirring. At 80-120°C, with a pressure of 0-0.05MPa, react for 2 hours. After the reaction, it was acidified with sulfuric acid to generate 2-(4-methoxyphenoxy)propionic acid crystals. The crystals are neutralized with sodium carbonate to generate 2-(4-methoxyphenoxy)propionic acid sodium salt.

example 2

[0012] Example 2: 35 g of 4-methoxyphenol, 34 g of 2-chloropropionic acid, and 26 g of sodium hydroxide were added to the reactor, and the temperature was raised under stirring. At 100-130°C, the pressure is 0-0.1MPa, and react for 1 hour. After the reaction, it was acidified with sulfuric acid to generate 2-(4-methoxyphenoxy)propionic acid crystals. The crystals are neutralized with calcium hydroxide to generate calcium salt of 2-(4-methoxyphenoxy)propionate.

example 3

[0013] Example 3: 24 g of 4-methoxyphenol, 24 g of 2-chloropropionic acid, and 18 g of sodium hydroxide were added to the reactor, and the temperature was raised under stirring. At 70-110°C, with a pressure of 0-0.05MPa, react for 3 hours. After the reaction, it was acidified with sulfuric acid to generate 2-(4-methoxyphenoxy)propionic acid crystals. The crystals are neutralized with sodium hydroxide to generate 2-(4-methoxyphenoxy)propionic acid sodium salt.

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Abstract

The invention discloses a method for synthesizing 4-methoxyphenoxylalkyl salt. 4-metoxyphenol, 2-chloropropionic acid, and sodium hydroxide are taken as raw materials to perform the etherification reaction in a reactor, the mol ratio of the raw materials of 4-metoxyphenol to 2-chloropropionic acid to sodium hydroxide is equal to 1 to 1.0-1.3 to 2.0-2.5, and the mixer reacts for half an hour to 3.0 hours at a temperature of between 70 and 130 DEG C under the pressure of between 0 and 0.1MPa. The reaction product is acidified by acid and is neutralized by alkali to produce the 4-methoxyphenoxylalkyl salt. The method has the advantage that: 4-methoxyphenoxylalkyl sodium or calcium salt produced by artificial synthesis has the effect of inhibiting sweet taste. The synthetic method is simple, convenient and quick, and has less secondary reaction, high yield and low cost.

Description

technical field [0001] The invention relates to a synthesis method of a food additive, in particular to a synthesis method of 4-methoxyphenoxy alkylate. Background technique [0002] Sodium 2-(4-methoxyphenoxy)propionate exists in coffee beans and has the effect of suppressing sweetness, which has been extracted from plants. However, the extraction of sweetness inhibitors from plants is limited by resources. And the process is complicated and the cost is high. Patent Publication No. CN1060770A discloses the patent application "Containing a substantially tasteless sweetness inhibitor as a bitterness inhibitor or an ingestible substance containing a substantially tasteless bitterness inhibitor as a sweetness inhibitor", wherein there are 2-(4-methoxy The corresponding compounds of phenoxy)propionate are used as sweet taste or bitterness inhibitors, but there are no patents and research reports on the artificial synthesis methods of such compounds as 4-methoxyphenoxy alkylate...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07C59/68C07C51/41
Inventor 周伟宏王燕玲梁小文
Owner 梁小文
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