利用天然苯丙烯合成香兰素和其他取代苯基醛的无害环境工艺。

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-16 DOI:10.1016/j.foodchem.2024.141320
Sarita Singh, Swati Singh, Asha Budakoti, Neha Kumari, Ram Swaroop Verma, Arvind Singh Negi, Karuna Shanker, Sudeep Tandon, Alok Kalra, Atul Gupta
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引用次数: 0

摘要

植物来源的香兰素(3a)产量有限,因此需要找到一些可再生、可持续的方法来合成香兰素(3a)。本研究旨在开发一种高效、环保的工艺,从丁香酚(1a)和富含丁香酚的精油中合成香兰素(3a)。合成香兰素(3a)的化学方法包括在可重复使用的环保溶剂中,使用不同的添加剂,如 1,4-二氮杂双环[2.2.2]辛烷(DABCO)和取代的吡啶,通过碱介导将丁香酚(1a)异构化成异丁香酚(2a),然后通过 OsO4/NaIO4 介导将异丁香酚氧化成香兰素(3a)。在氧化步骤中使用 2,6-二甲基吡啶和 2,6-二甲基吡啶 N-氧化物作为添加剂,可显著提高产品收率(香兰素 3a,70%)。无论异丁香酚(2a)的顺/反式立体化学结构如何,该工艺都能合成香兰素(3a)。该方法的特点是无需酚基保护即可将丁香酚 (1a) 转化为香兰素 (3a),从而节省了步骤。除高效合成香兰素(3a)外,该工艺的一般意义还包括将其他天然苯丙烯或富含苯丙烯的油转化为相应的苯基醛(产率为 59-82%)。
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An environmentally benign process to synthesize vanillin and other substituted phenyl aldehydes using natural phenylpropenes.

The limited vanillin (3a) production from plant sources requires identifying some renewable and sustainable approaches for its synthesis. This study aimed to develop an efficient, eco-friendly process for synthesizing vanillin (3a) from eugenol (1a) and eugenol-rich essential oils. The chemical methodology for vanillin (3a) synthesis involved base-mediated isomerization of eugenol (1a) to isoeugenol (2a), followed by OsO4/NaIO4 mediated oxidation of isoeugenol to vanillin (3a) using different additives such 1,4-diazabicyclo[2.2.2]octane (DABCO) and substituted pyridines in reusable environment-friendly solvents. Use of 2,6-dimethylpyridine and 2,6-dimethylpyridine N-oxide as additives in the oxidation step offered a significantly higher product yield (vanillin 3a, 70 %). The process synthesized vanillin (3a) irrespective of the cis/ trans stereochemistry of isoeugenol (2a). The peculiarity of the method relates to converting eugenol (1a) to vanillin (3a) without phenolic group protection, which offers step economy. Besides efficient vanillin (3a) synthesis, the process's general implications involve converting other naturally occurring phenylpropenes or phenylpropenes-enriched oils to the corresponding phenyl aldehydes (59-82 % yield).

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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
期刊最新文献
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