草莓酸 4-(4-乙酰基-5-甲基-2-吡咯基）-2′3′4′-三羟基丁酯的合成及其卷烟加香应用

Synthesis of 4-(4-Acetyl-5-methyl-1H-pyrrol-2-yl)-2′3′4′- trihydroxybutyl Strawberry Acid and its flavoring Application in Unblended Cigarette

摘要:

摘要：碱性条件下，以氨基葡萄糖盐酸盐与乙酰丙酮为原料，在水溶液中加热回流8h，得到2-甲基-3-乙酰基-5-1′2′3′4′-四羟丁基吡咯，并以此为原料与草莓酸进行酯化反应，合成了草莓酸 4-(4-乙酰基-5-甲基-2-吡咯基）-2′3′4′-三羟基丁酯。化合物结构通过1H NMR、13C NMR、IR和HR MS技术进行表征，研究了目标产物在300°C，600°C，900°C的热裂解行为，并对目标物进行单料加香研究。结果表明：该化合物可裂解出多种具特征香味的物质，按烟丝质量0.2% 添加目标产物能够有效改善卷烟吸味，使卷烟吸食品香气更加丰满、协调。

Abstract:

Abstract: Under alkaline conditions in aqueous solution, 2-methyl -3-acetyl-5-1′, 2′, 3′, 4′-tetrahydroxy butyl pyrrole was obtained by the reaction of D-glucosamine hydrochloride with acetyl acetone at reflux for 8h, then 4-(4-acetyl-5-methyl-1H-pyrrol-2-yl)-2′3′4′-trihydroxybutyl strawberry acid was synthesized by esterification, which was reacted with 2-methyl -3-acetyl-5-1′, 2′, 3′, 4′-tetrahydroxy butyl pyrrole and Strawberry Acid. The structures of all the compounds were confirmed by 1H NMR、13C NMR、IR and HR MS spectra. Then the pyrolysis of the target product was studied at 300, 600, 900°C, respectively, and the application of the products in unblended cigarette flavoring were studied as well. The results showed that variety of characteristic flavor substances were detected at three temperatures. It is proved that when the target was ammount to 0.2% in tobacco, which could play an important role in enhancing the aroma quality and volume of smoke, reducing irritancy and improving the aftertaste.