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A kind of preparation method of ambrette lactone

A technology of ambride and bacterial strain, applied in the field of flavors and fragrances, can solve the problems of harsh synthesis conditions, difficulty in mass production of ambride, long synthesis steps, etc., and achieves simple and convenient preparation process, low product cost, Source-rich effects

Inactive Publication Date: 2021-06-29
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the limitation of resources, ambride lactone is difficult to produce in large quantities, so people have been devoting themselves to researching its artificial synthesis
Although people have researched and developed many synthetic routes to synthesize ambrette lactone, it is difficult to popularize and apply to industrial production because of the long synthetic steps and harsh synthetic conditions, which lead to high cost of synthetic products.

Method used

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  • A kind of preparation method of ambrette lactone
  • A kind of preparation method of ambrette lactone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: the cultivation of Sophora japonica for many years

[0028] Strain: The medicinal fungus Perenniporia robiniophila (Murrill) Rvarden is isolated and purified from the fruiting body of the wild Robinia pseudoacacia growing on the living tree of Robinia pseudoacacia, belonging to the fungus Higher fungi of the genus Perenniporia in the polyporaceae Polyporaceae.

[0029] Culture conditions: Based on the comprehensive potato medium (CPDA medium) as the base medium, the carbon source (glucose, sucrose, maltose, soluble starch and corn starch), nitrogen source (yeast extract , peptone, beef extract, urea and ammonium sulfate), potassium dihydrogen phosphate, magnesium sulfate, vitamin B1, pH value, culture time and culture temperature, etc. The best culture conditions are: 200 grams of potatoes, 20 grams of sucrose, 20 grams of yeast extract, 15 grams of agar, 2 grams of magnesium sulfate, 3 grams of potassium dihydrogen phosphate, 0.01 grams of vitamin B1, ad...

Embodiment 2

[0031] Embodiment 2: the preparation of Sophora japonica Absolute Oil

[0032] Under stirring at room temperature, the total culture material obtained in Example 1 was fully extracted with 5 times of ethanol for 3 times, each time for 24 hours, and filtered. The filtrates were combined, cooled to about 0°C, filtered off after the precipitation was complete, and the filtrate was concentrated under reduced pressure below 50°C to recover ethanol to obtain a crude paste.

[0033] After dissolving the crude paste with petroleum ether, wash away free acid with 5% aqueous sodium bicarbonate solution or 5% aqueous sodium carbonate solution or 1% aqueous sodium hydroxide solution, then wash with saturated saline until neutral, separate the water layer to obtain petroleum ether extraction liquid.

[0034] The petroleum ether extract is dehydrated and dried with anhydrous sodium sulfate or anhydrous magnesium sulfate, and concentrated under reduced pressure below 50°C to recover petrole...

Embodiment 3

[0036] Embodiment 3: the separation and purification of ambrette lactone

[0037] The absolute oil was purified by silica gel column chromatography, petroleum ether-ethyl acetate (100:0-90:10, v / v) gradient elution, traced by thin-layer chromatography, and a colorless oily ambrette lactone was obtained. Its spectral data are as follows:

[0038] 1 H NMR (400MHz, CDCl 3 ): δ5.32(t, 2H, J=4.6Hz, H-8, 9), 4.13(t, 2H, J=5.4Hz, H-17), 2.32(t, 2H, J=6.4Hz, H -3), 2.05(m, 4H, H-7, 10), 1.63(m, 4H, H-6, 11), 1.33(m, 14H, H-4, 5, 12, 13, 14, 15, 16).

[0039] 13 C NMR (100MHz, CDCl 3 ): δ174.05 (s, C-2), 130.31 (d, C-8 or C-9), 130.15 (d, C-9 or C-8), 63.82 (t, C-17), 34.64 ( t, C-3), 29.52(t, C-7 or C-10), 28.90(t, C-10 or C-7), 28.81(t), 28.62(t), 28.56(t), 28.47( t), 27.76(t), 27.05(t), 26.91(t), 25.43(t), 25.37(t) (C-4, 5, 12, 13, 14, 15, 16).

[0040] EI-MS (m / z): 252[M] + .

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Abstract

The invention discloses a preparation method of ambrette lactone. The method is to prepare ambrette lactone, a famous and precious natural fragrance of macrocyclic musk, from the medicinal fungus Perenniporia robiniophila (Murrill) Rvarden. The ambrette lactone is obtained by using wild or artificially cultivated or fermented Poreus sophora perennial as a raw material, through organic solvent extraction, freezing dewaxing, alkali washing to remove free acid, column chromatography separation and purification, and the like. The obtained ambrette lactone product has a strong and elegant musk aroma, and can be used as a fixative and a synergist in daily and food flavors.

Description

technical field [0001] The invention relates to a preparation method of ambrette lactone. More specifically, the present invention prepares natural flavor ambrette lactone by artificially cultivating the medicinal fungus Perenniporia robiniophila (Murrill) Rvarden, which belongs to the technical field of flavors and fragrances. Background technique [0002] Ambrettolide (ambrettolide), also known as musk antolactone and sunflower musk, exists in the seeds of Malvaceae plant ambrette (Ablemoschus moschauts (L.) Mdeic), and its chemical name is (Z)-1-oxa Cycloheptadeca-8-en-2-one, molecular formula C 16 h 28 o 2 , CAS registration number 123-69-3, the structural formula is: [0003] [0004] Among them, numbers 1-17 are ring atom system numbers. [0005] Ambrette lactone is a precious macrocyclic musk fragrance with a strong musk aroma, widely used in daily and food flavors, and has the functions of fixative and synergist. Due to the limitation of resources, ambride l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07D313/00
Inventor 朱峰李皓彭毓敏
Owner FOSHAN UNIVERSITY