Preparation method of cis-3-hexenal

A technology of dilute aldehyde and hexenol, which is applied in the field of preparation of cis-3-hexenaldehyde, can solve problems such as difficult separation and dispersion, and achieve the effects of low equipment requirements, simplified preparation process, and easy cost
CN103242146AInactive Publication Date: 2013-08-14TIANNING FLAVOR JIANGSU

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
TIANNING FLAVOR JIANGSU
Publication Date
2013-08-14
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses a preparation method of cis-3-hexenal. By adopting DMSO (dimethyl sulfoxide) as a solvent and IBX as a catalyst, the method is used for preparing the cis-3-hexenal from a raw material cis-3-hexenol by a direct oxidation reaction. According to the preparation method disclosed by the invention, the adopted raw material has low cost and is easily available; the prepared product has high yield, and operation conditions are mild; and the preparation method has low requirements for the production equipment and is suitable for large-scale production.
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Description

technical field

[0001] The invention relates to a preparation method of cis-3-hexenaldehyde, in particular to a method for preparing cis-3-hexenaldehyde by using IBX as a catalyst. Background technique

[0002] With the development of the national economy, people's life has gradually changed from subsistence to a well-off type, which provides a broad market for the development of spice industry products, especially natural spice is favored. However, because natural animal and plant spices are often limited by natural conditions and processing factors, the number of varieties and product quality are affected to a certain extent. (Resources are limited, coupled with the relatively small proportion contained in the organism, the yield is low, and the price remains high, which cannot meet the demand.) The innovation and quality improvement of flavors are also increasingly dependent on new synthetic flavors. Because synthetic fragrances are not limited by natural conditi...

Claims

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