Preparation method for N-alkyl-2-methyl-5-formyl-3-pyrrole formate and application of N-alkyl2-methyl-5-formyl-3-pyrrole formate in cigarette flavoring

Abstract

The invention discloses a preparation method for N-alkyl-2-methyl-5-formyl-3-pyrrole formate and application of N-alkyl2-methyl-5-formyl-3-pyrrole formate in cigarette flavoring. The preparation method comprises the following steps: with D-glucosamine hydrochloride as a raw material, reacting D-glucosamine hydrochloride with acetoacetic acid esters in an aqueous NaHCO3 solution so as to produce a 2-methyl-5-1',2',3',4'-tetrahydroxybutyl-3-pyrrole formate derivative; then preparing 2-methyl-5-formyl-3-pyrrole formate under the action of sodium periodate; and then reacting 2-methyl-5-formyl-3-pyrrole formate with halogenated hydrocarbon in the presence of tetrabutylammonium bromide and anhydrous potassium carbonate so as to obtain an N-alkyl-2-methyl-5-formyl-3-pyrrole formate derivative. The preparation method is simple; and after application of the prepared derivative in a cigarette, fragrance quality of the cigarette is improved, fragrance quantity is increased, fragrance becomes soft and fine, and remaining fragrance is comfortable.

Description

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AI Technical Summary

Benefits of technology

This patented technology involves making certain chemical compounds from aminosulfonan chlorides (AMSC) that are used for smoking flavoring purposes. These Amsonsolutions were made through various methods such as acidification or solvent extraction techniques. By adding these materials into water containing an organic substance like alcohol, they could be converted back into different forms called salts. They also found out how this process was efficient when applied on small amounts at once. Overall, it provides a simplified way to produce specific types of molecules useful in industry related applications.

Problems solved by technology

This patent describes different types of chemical structures called naphthols with specific features like burning sensations, bitterness, taste, etc., which make up about 70% of total smoke produced through combustion processes involving various materials including peptides, amino acids, sugars, carbohydes, alkaloids, alcoholic bases, nicotine, pyridines, quinones, anthraquinone, phenolics, tannins, lignans, coumaranes, chalcone, vanillimidazoles, melamine, guanadione, synthetic rubber, polycyclopentenes, phosphorus containing unsaturated nitrosopyrrolum salts, oxynaphthaulene dimers, α-,β -unsaponutrials, cyclohexane-1 , 3-2H-3C-4N-5O-6S, 2-(methoxymorpholinium)pyran-7Zn(OH), 1 H3-1, 4-dimmers thereof, diketones, lactams, imide ester groups, sulfur atoms, oxygen atom bondings, and other similar structural elements.

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