Synthesis method of sweet taste inhibitor 2-(4- methoxyphenyl) sodium propionate

Abstract

The invention belongs to the field of compound preparation method, in particular relates to a synthesis method of sweet taste inhibitor 2-(4- methoxyphenoxy) sodium propionate. P-methoxyphenol and 2-Chloro Ethyl with the mol ratio of 1:1 to 1:1.2 are used as ingredients, and the potassium carbonate is used as aid-binding agent, and the mol ratio of potassium carbonate to P-methoxyphenol is 1:1-1:1.3. Potassium iodide or natriumiodide can be used as catalyst, with the mass thereof being 1%-5% that of the P-methoxyphenol. Absolute ethyl alcohol is used as solvent and the processes of reflex reaction, cooling, filtering, and filtrate distillation are conducted in sequence to reclaim ethyl alcohol. Thereafter, the obtained solid goes through the skimming treatment by Ethyl acetate and de-ionized water. The aqueous layer is collected and the PH thereof adjusted to 2.0 by food grade hydrochloric acid. Aether should be added to dissolve the solid in the queous layer, the aether layer then is distilled to obtain the white solid 2-(4- methoxyphenoxy) monoprop solid which is then dissolved into equimolar aqueous sodium hydroxide solution to be rotatably distilled to expluse water to obtain method of sweet taste inhibitor 2-(4- methoxyphenoxy) sodium propionate. The invention can effectively eliminate the impurities in the products to heighten the purity of the product.

Description

technical field

[0001] The invention belongs to the technical field of compound preparation, in particular to a chemical synthesis method of 2-(4-methoxyphenyl) sodium propionate, the compound 2-(4-methoxyphenyl) sodium propionate is a Sweetness inhibitor. Background technique

[0002] On the one hand, sucrose can be used as a sweetener in food to increase the taste of food. At the same time, sucrose is also widely used as a food preservative, swelling agent, color enhancer, dispersant, etc. However, when sucrose is used as a food preservative, bulking agent, color enhancer, and dispersant, it is often too sweet due to the large amount added, resulting in an unpleasant taste. Therefore, the use of some sweet taste inhibitors that can reduce the sweetness without reducing the amount of sucrose is of great significance to alleviate the unpleasant taste caused by excessive use of sugar.

[0003] Sodium 2-(4-methoxyphenyl)propionate is a natural substance present in coffee bea...

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