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Food additive and preparation method thereof

A food additive, cinnamic acid technology, applied in food preservation, food science, edible seed preservation and other directions, to achieve the effect of improving fat solubility and obvious antibacterial activity

Active Publication Date: 2013-11-27
江西省德兴市百勤异VC钠有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the results of American Chemical Abstracts search show that cinnamic acid D-isoascorbyl ester is a new compound, and no reports have been seen yet.

Method used

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  • Food additive and preparation method thereof
  • Food additive and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Place the reaction flask containing 29.63 g (200 mmol) of cinnamic acid in an ice-water bath, and slowly add 28.4 mL (560 mmol) of SOCl 2 , after that, stir and react at 95-100°C for 2h, after the reaction is completed, distill SOCl at atmospheric pressure 2 , and then distilled under reduced pressure to remove SOCl as much as possible 2 , the cinnamoyl chloride obtained is directly used in the next step reaction;

[0032] Add 42.28 g (240 mmol) D-isoascorbic acid and 127 mL DMAc (dried) into a three-neck flask, turn on magnetic stirring, and after D-isoascorbic acid is completely dissolved, adjust the reaction temperature to 50 ° C, within 2 hours from constant pressure to The cinnamoyl chloride prepared above and 40 mL of CH were slowly added dropwise into the dropping funnel 2 Cl 2 (dried) mixed solution; after the dropwise addition, continue to react for 8 h;

[0033] After the reaction is completed, cool the reaction mixture to room temperature, add 180 mL ethy...

Embodiment 2

[0035] The preparation of cinnamoyl chloride is with embodiment 1;

[0036] Add 42.28 g (240 mmol) D-erythorbic acid and 115 mL DMF (dried) into a three-neck flask, turn on the magnetic stirring, and after the D-erythorbic acid is completely dissolved, adjust the reaction temperature to 20°C, within 3 hours from constant pressure to Slowly add the above-prepared cinnamoyl chloride and 90 mL CH 2 Cl 2 (dried) mixed solution; after dropwise addition, continue to react for 12 h;

[0037] After the reaction is completed, cool the reaction mixture to room temperature, add 180 mL of ethyl acetate and 180 ml of distilled water, stir and extract, separate the organic phase and the water phase; extract the water phase twice with an appropriate amount of ethyl acetate, combine the organic phases, and wash with distilled water From the combined organic phases to the separated aqueous layer, there was no D-isoascorbic acid residue, the organic phase was dried over anhydrous sodium sulfa...

Embodiment 3

[0039] The preparation of cinnamoyl chloride is with embodiment 1;

[0040] Add 42.28 g (240 mmol) D-erythorbic acid and 115 mL DMAc (dried) into a three-neck flask, turn on the magnetic stirring, and after the D-erythorbic acid is completely dissolved, adjust the reaction temperature to 35°C, within 3 hours from constant pressure to The cinnamoyl chloride prepared above and 58 mL of CH were slowly added dropwise into the dropping funnel 2 Cl 2 (dried) mixed solution; after the dropwise addition, continue to react for 8 h;

[0041] After the reaction was completed, the reaction mixture was cooled to room temperature, 200 mL ether and 200 ml distilled water were added, stirred and extracted, the organic phase and the water phase were separated, the water phase was extracted twice with an appropriate amount of ether, and the organic phases were combined. The combined organic phases were washed with distilled water until no D-isoascorbic acid remained in the separated aqueous ...

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Abstract

The invention relates to food additive cinnamic acid D-isoascorbic acid ester and a preparation method thereof. Cinnamic acid is reacted with thionyl chloride to generate cinnamoyl chloride, and the cinnamoyl chloride is then reacted with D-isoascorbic acid to generate cinnamic acid D-isoascorbic acid ester. Purity of a product is higher than 95%, spectral characterization data completely match with the structure of the product, and the food additive cinnamic acid D-isoascorbic acid ester has obvious oxidation resistance and antibacterial activity, and can be prepared into food antioxidant and food sterilizing preservative.

Description

technical field [0001] The invention relates to a new food additive-cinnamic acid D-isoascorbyl ester and a preparation method thereof, belonging to the application field of chemical synthesis. Background technique [0002] As we all know, D-erythorbic acid (iso-Vc) is mainly used as food antioxidant, widely used in meat food, fish food, beer, fruit juice, juice crystal, canned fruit and vegetables, cakes, dairy products, jam, wine, pickles, etc. freshness. [0003] Cinnamic acid is an important fine chemical intermediate, which is widely used in the preparation of fine chemicals such as medicine, spices, plastics, photosensitive resins and food additives. As a food additive, cinnamic acid has strong bactericidal and antiseptic effects, and can be applied to the preservation and antisepsis of grains, vegetables, and fruits. [0004] In the invention patent application of WO2010 / 127756A1, the preparation methods of cinnamic acid L-ascorbyl ester and a series of substituted ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07D307/62A23L3/3544A23B9/26A23B7/154
Inventor 郑大贵周强余泗莲余彬祝显红
Owner 江西省德兴市百勤异VC钠有限公司
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