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Method for preparing canthaxanthin through oxidation of beta-carotene

A technology of carotene and canthaxanthin, which is applied in the direction of organic chemistry, can solve the problems of large usage, environmental pollution, and low yield, and achieve the effects of increasing yield, reducing resource consumption, and eliminating emissions

Active Publication Date: 2018-06-01
XIAMEN KINGDOMWAY VI TAMIN INC +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned methods all disclose the use of halide salts as oxidants, and the amount of use is large, and the waste of halide salts after use is not easy to handle, causing certain pollution to the environment, and the yield is low

Method used

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  • Method for preparing canthaxanthin through oxidation of beta-carotene
  • Method for preparing canthaxanthin through oxidation of beta-carotene
  • Method for preparing canthaxanthin through oxidation of beta-carotene

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Dissolve 0.1mol β-carotene in 1.8L of dichloromethane in a 2L reactor, then add 0.001mol of catalyst (compound Ia) and 0.01mol of iodine, and cool the reaction solution to -20°C in an airtight state , feed oxygen under stirring, control the reaction gauge pressure to be 0.1MPa, control the reaction temperature to be -20°C, stir the reaction until the reaction solution β-carotene is completely converted, detect the content of cantharidin in the reaction solution, and calculate the cantharidin The yellow yield was 75.53%.

[0063]

[0064] (R 11 = H R 12 = H R 21 = H R 22 = H R 31 =CH 2 CH 2 OH R 32 =CH 2 CH 2 OH M=Cu)

Embodiment 2

[0066] In a 2L reactor, 0.1mol β-carotene was dissolved in 1.5L of chloroform, then 0.01mol of catalyst (compound Ib) and 0.01mol of potassium iodide were added, and the reaction solution was cooled to 0° C. in an airtight state. Add the hydrogen peroxide (30%W) that contains 2mol hydrogen peroxide under the situation of stirring, control reaction temperature and be 0 ℃, stir reaction until reaction solution β-carotene completely transforms, detect the content of cantharidin in the reaction solution, calculate cantharidin The yellow yield was 80.07%.

[0067]

[0068] (R 11 = H R 12 = H R 21 =SO 3 H R 22 = SO 3 H R 31 =CH 2 CH 2 SO 3 HR 32 =CH 2 CH 2 SO 3 H M = Cu)

Embodiment 3

[0070] Dissolve 0.1mol β-carotene in 1.5L tetrachloromethane in a 2L reactor, then add 0.01mol catalyst (compound Ic) and 0.01mol potassium iodide, and heat the reaction solution to 60°C in an airtight state , feed air under stirring, control the reaction gauge pressure to be 0.1MPa, control the reaction temperature to be 60°C, stir the reaction until the reaction solution β-carotene is completely converted, detect the content of cantharidin in the reaction solution, and calculate cantharidin The yield is 60.37%.

[0071]

[0072] (R 11 = H R 12 = H R 21 = H R 22 = H R 31 =CH 2 CH 2 OH R 32 =CH 2 CH 2 OH M=Mn)

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Abstract

The invention discloses a method for preparing canthaxanthin through oxidation of beta-carotene. The method comprises the steps as follows: beta-carotene is dissolved in an organic solvent and oxidized to canthaxanthin with an oxidizing agent capable of producing oxygen atoms under the action of an allyl oxidation catalyst shown in a compound I and a cocatalyst capable of producing iodine anions.The method has the benefits as follows: halate waste difficult to treat is not produced and the method has the advantages of being green, environmentally friendly and high in yield.

Description

technical field [0001] The invention relates to a preparation method of cantharidin, in particular to a method for preparing cantharidin by oxidation of β-carotene. Background technique [0002] Cantharidin is a kind of carotenoid, and natural cantharidin exists in crustaceans, fish, algae, eggs, blood, and liver. In 1950, Roche first synthesized cantharidin and added cantharidin to chicken feed, and found that the presence of cantharidin in egg yolks can make egg yolks produce an orange-red color that consumers like. In 1984, FDA and WHO approved cantharidin as a food additive and formulated quality standards. According to pharmacological studies in recent years, it has been found that cantharidin has pharmacological effects such as anti-oxidation and improving blood lipid changes. At present, there are three main methods for preparing canthaxanthin: total chemical synthesis, microbial culture and fermentation, and β-carotene oxidation. Among them, the β-carotene oxidati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07C403/24
CPCC07C403/24
Inventor 黄聿魏赵家宇肖亮苏清菊
Owner XIAMEN KINGDOMWAY VI TAMIN INC
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