Preparation method of ethyl lauroyl arginate hydrochloride

A technology of lauroyl arginine ethyl ester hydrochloride and arginine ethyl ester dihydrochloride is applied in the field of preparation of lauroyl arginine ethyl ester hydrochloride, which can solve the problem of incomplete conversion of raw materials and product purity. The problems of low reaction efficiency and low reaction efficiency can reduce the content of impurity lauric acid, achieve high product purity and good conversion rate.

Active Publication Date: 2017-11-28
ZHEJIANG UNIV
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Problems solved by technology

[0008] The purpose of the present invention is to provide a preparation method of ethyl lauroyl arginine hydrochloride, which overcomes the pr

Method used

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Embodiment 1

[0038] 1. Add ethyl arginine dihydrochloride (990.6 g, 3.6 mol) into 9 L of deionized water, and stir to dissolve it completely. Adjust the temperature to 20°C, add dropwise a pre-prepared 20% sodium hydroxide aqueous solution, and adjust the pH to 7.1-7.5. Lauroyl chloride (393.8 g, 1.8 mol, 426.6 mL) was added dropwise, and the reaction time was 90 min.

[0039]After the reaction, hydrochloric acid was added to adjust the pH to 4.0, and ethyl acetate was added for extraction, the temperature was raised to 35° C., stirred for 30 min, and the ethyl acetate layer and the water layer were collected by liquid separation. After the ethyl acetate layer was washed with saturated aqueous sodium chloride solution, the ethyl acetate was removed by rotary evaporation under reduced pressure to obtain the product.

[0040] The yield (based on lauroyl chloride, the same below) is 98.8%, and the purity is 99.5%.

[0041] 2. Add ethyl arginine dihydrochloride (495.3 g, 1.8 mol) to the wate...

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Abstract

The invention discloses a preparation method of ethyl lauroyl arginate hydrochloride, and belongs to the technical field of the preparation of food additives. The preparation method comprises the following steps that according to the charging molar ratio, which is not less than (2 to 1), of ethyl arginate dihydrochloride to lauryl chloride, dropwise adding the lauryl chloride into an ethyl arginate solution, and carrying out a reaction; after the reaction is finished, adding ethyl acetate, extracting, and separating an oil phase and a water phase; washing the oil phase through a saturated sodium chloride aqueous solution, and evaporating a solvent, so that the ethyl lauroyl arginate hydrochloride is obtained; replenishing the ethyl arginate dihydrochloride with an amount equivalent to the consumption in the former reaction into the water phase, dropwise adding the lauryl chloride with an equal molar weight, continuously reacting, and completing post treatment, wherein the step can be subsequently repeated to carry out multiple times of reaction. Through using the excessive ethyl arginate dihydrochloride in the initial step and then repeatedly utilizing the water phase containing the ethyl arginate dihydrochloride, a raw material is maintained to be excessive in each reaction and not only can the conversion ratio of the lauryl chloride be improved but also a high-purity product can be obtained.

Description

technical field [0001] The invention relates to the technical field of food additive preparation, in particular to a preparation method of ethyl lauroyl arginine hydrochloride. Background technique [0002] Lauroyl arginine ethyl ester hydrochloride (LAE) is derived from natural substances L-arginine and lauric acid, and is a cationic surfactant. LAE acts by changing the permeability of the cell membrane of the organism, and has a significant inhibitory effect on bacteria, yeast, and mold, and is a broad-spectrum antibacterial agent. Relevant toxicology tests have shown that LAE can be decomposed into compounds commonly found in daily diet through biochemical metabolic pathways in the human body, and its safety is extremely high. It was listed as generally recognized as safe by the US Food and Drug Administration (FDA) in 2005. (GRAS) food additives. In terms of food, LAE can be used for antiseptic preservation of fruits and vegetables, beverages, salads, cheese, rice nood...

Claims

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Application Information

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IPC IPC(8): C07C279/14C07C277/08
CPCC07C277/08C07C279/14
Inventor 冯凤琴吴金龙郑昊学张辉李阳
Owner ZHEJIANG UNIV
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