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Preparation method of solid mint type spice

A kind of mint type, spice technology, is applied in the preparation field of polylactate menthyl ester, achieves the effect of reducing synthesis cost

Inactive Publication Date: 2011-05-25
SOUTH CHINA NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But, do not take lactic acid and menthol as raw material, the bibliographical information of synthesizing polymenthyl lactate as solid mint type spices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Use D, L-LA and menthol as raw materials, mix them evenly according to the ratio of substances n(D, L-LA):n(menthol)=200:1, and pre-polymerize to remove water at 120°C, 4000Pa, 5h Intermediate I was obtained after treatment, and a catalyst zinc oxide (0.5% by mass of Intermediate I) was added, and melt polycondensation was performed at a temperature of 160° C. and a pressure of 70 Pa for 5 hours. After the reaction, the product was purified by dissolving in chloroform at room temperature, precipitated by methanol, and dried in vacuum to obtain white powdered polymenthyl lactate. The structure of the polymer was confirmed by polymer characterization methods such as infrared spectroscopy, hydrogen nuclear magnetic resonance spectroscopy, and gel permeation chromatography. , intrinsic viscosity [η] 0.5940dL / g, the polymenthyl lactic acid ester that this method synthesizes both can be used in industries such as food, daily chemical, tobacco as solid mint type spices, also ca...

Embodiment 2

[0024] Use D, L-LA and menthol as raw materials, mix them evenly according to the ratio of substances n(D, L-LA):n(menthol)=64:1, and pre-polymerize to remove water at 130°C, 4000Pa, and 10h Intermediate I was obtained after treatment, adding catalyst zinc lactate (0.1% by mass of Intermediate I), controlled temperature 160°C and pressure 80Pa, and reacted for 10h. After the reaction, the product was dissolved in chloroform, purified by methanol precipitation, and vacuum-dried to obtain white powdered polymenthyl lactate. The structure of the polymer was confirmed by polymer characterization methods such as infrared spectroscopy, hydrogen nuclear magnetic resonance spectroscopy, and gel permeation chromatography. The characteristics Viscosity [η] 0.4477dL / g, the polymenthyl lactate that this method synthesizes both can be used in industries such as food, daily chemical, tobacco as solid mint type spices, also can successfully prepare 5-fluorouracil sustained-release microsphere...

Embodiment 3

[0026] Using L-LA and menthol as raw materials, mix them evenly according to the amount ratio of substances n(L-LA):n(menthol)=50:1, and obtain intermediate Body I, add catalyst ferrous lactate (mass percentage is 0.5% of Intermediate I) at a temperature of 165 ° C and a pressure of 90 Pa, melt polycondensation for 3 hours. After the reaction, the product was dissolved, precipitated and purified, and vacuum-dried to obtain white powdered polymenthyl lactate. The structure of the polymer was confirmed by polymer characterization methods such as infrared spectroscopy, hydrogen nuclear magnetic resonance spectroscopy, and gel permeation chromatography. The intrinsic viscosity [ η] 0.8462dL / g, the polymenthyl lactate that this method synthesizes both can be used in industries such as food, daily chemical, tobacco as solid mint type spices, also can be applied to ciprofloxacin drug microsphere (drug-loaded microsphere The half-life of external sustained release is 40h, and the cumu...

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PUM

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Abstract

The invention relates to a preparation method of solid mint type spice, which can be used in various types of industry, such as smoking products, daily-use chemical industry, food, medicine and the like. Menthol and lactic acid serve as raw materials and are synthesized into polylactic acid menthol ester with a simple and easy direct-melting polymerization method. The preparation method puts forwards a synthetic route that the polylactic acid menthol ester serves as the solid mint type spice for the first time, and optimizes the technical conditions, such as polymerization monomer proportion, polymerization temperature, time, catalyst and the like. The preparation method is simple in operation, is favourable for the low-cost synthesis of the biodegradation high polymer and can be widely applied in the relevant field to replace the menthol.

Description

technical field [0001] The invention relates to a preparation method of a solid mint-type spice that can be used in industries such as tobacco products, daily chemical industry, food, and medicine, in particular to a preparation method of polymenthyl lactate. technical background [0002] Natural menthol is very important as a cooling agent in daily chemicals, food, medicine and tobacco products. However, due to the high volatility and irritation of mint, the cooling effect is strong and short, and has a special Peppermint and mask the smell of other flavors. Therefore, in order to overcome the above-mentioned shortcoming, people have carried out in-depth research on menthol esters and glycosides products with higher boiling points, especially solid mint type spices. [0003] At present, the mint flavors that people have developed include menthyl carbonate, dimenthyl malate, menthyl lactate, menthol diester tartrate, and menthol monosaccharide sugar [Zhu Haijun, Liu Zhihua,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08G63/06C08G63/87C08G63/83C08G63/82A61K47/34
Inventor 汪朝阳毛超旭
Owner SOUTH CHINA NORMAL UNIVERSITY
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