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Method for preparing natural equivalent 3-hydroxyl-2-butanone dimer flavor

A technology of butanone dimer and hydroxyl group is applied in the field of preparation of homo-3-hydroxy-2-butanone dimer perfume, which can solve the problems of low content and difficult extraction, achieve pure aroma, reduce production cost and enhance market The effect of competitiveness

Inactive Publication Date: 2010-03-03
HENAN HUALONG SPICE
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  • Claims
  • Application Information

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Problems solved by technology

3-Hydroxy-2-butanone naturally exists in cream, cocoa, strawberry and other plants, but because of its very small content, it is difficult to extract. At present, it has not yet achieved industrialization in the world and is only in the research and experimental stage

Method used

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  • Method for preparing natural equivalent 3-hydroxyl-2-butanone dimer flavor
  • Method for preparing natural equivalent 3-hydroxyl-2-butanone dimer flavor
  • Method for preparing natural equivalent 3-hydroxyl-2-butanone dimer flavor

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Embodiment Construction

[0011] Naturally equivalent to the preparation method of 3-hydroxy-2-butanone dimer spice, in a 1 liter stainless steel pressure reaction kettle equipped with a magnetic stirrer, thermometer, pressure gauge and heating and heat extraction device, add the bio-fermentation method Acetaldehyde is added to the composite catalyst at the same time. Under certain temperature and pressure conditions, the reaction temperature is strictly controlled at 45-180°C, the reaction pressure is controlled at 0.2-2.5Mpa, and the reaction time is 3 hours. The reaction liquid is distilled under reduced pressure to remove the light and heavy components to obtain qualified 3-hydroxy-2-butanone monomer, and the 3-hydroxy-2-butanone monomer is then subjected to programmed cooling, polymerization and crystallization, and the crystallization temperature is controlled at -25- 25°C, get 3-hydroxy-2-butanone dimer, then centrifuge and vacuum dry to get qualified 3-hydroxy-2-butanone dimer fragrance; analyze...

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Abstract

The invention provides a method for preparing natural equivalent 3-hydroxyl-2-butanone dimer flavor, belonging to the technical field of preparing natural equivalent 3-hydroxyl-2-butanone dimer flavor. The method takes a bio-fermentation acetaldehyde as a raw material and prepares the natural equivalent 3-hydroxyl-2-butanone dimer flavor by a composite catalyst and a polymerization and crystallization process; the dimer is white crystalline powder, the structure of the dimer is stable six-ring crystal, the purity of the product achieves more than 99%, the naturalness is 97%, the melting pointis not less than 80 DEG C, the aroma is pure, and the product is convenient for storage, transportation and usage. The method adopts a special pressure reactor, is easy to realize large-scale industrial production, reduces production cost and improves the quality of the product; and the product is mainly used for preparing essences of milk type, meat type and strawberry type, and can also be usedfor pharmaceutical intermediate.

Description

1. Technical field: [0001] The invention relates to a production method using acetaldehyde by a biological fermentation method as a raw material, in particular to a preparation method for natural equivalent 3-hydroxy-2-butanone dimer fragrance. 2. Background technology: [0002] 3-Hydroxy-2-butanone (acetoin, methyl acetyl alcohol), has a pleasant fat, creamy, butter-like aroma, and is widely used in the preparation of milk-flavored, meat-flavored, strawberry-flavored It can also be used in fine chemical products such as pharmaceutical intermediates. Its dimer is a polymer with a six-ring structure formed by polymerization and crystallization of two molecules of 3-hydroxy-2-butanone monomer. Because of its good stability, it is easy to store, transport and use. 3-Hydroxy-2-butanone dimer has gradually replaced its monomer. [0003] Due to its good performance, 3-hydroxy-2-butanone dimer has been continuously studied at home and abroad. At present, the main preparation meth...

Claims

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Application Information

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IPC IPC(8): C07D319/12B01J31/26B01J31/02
Inventor 王宝玉郑大刚
Owner HENAN HUALONG SPICE
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