基于全因子设计的化学计量学方法,以天然高岭土为环保催化剂,优化萜烯酰化

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2023-04-10 DOI:10.1002/ffj.3741
Mourad Boukachabia, Hacene Bendjeffal, Mounia Merabet Khelassi, Olivier Riant
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引用次数: 1

摘要

采用统计方法对l-薄荷醇1在天然高岭土催化下的酰化反应进行了优化。考察了溶剂体积、酰基给体用量、温度和高岭土催化速率等主要操作参数的变化对反应的影响。采用全因子设计(FFD)对影响l-薄荷醇1酰化过程的各参数进行优化。采用二次多项式回归模型对实验数据进行分析,p-置信水平为< 0.05(95%)。数据统计分析证实温度(T)、酰基供体/受体比(Qa)、高岭土质量(Qc)和溶剂体积(V)是影响l-薄荷醇催化酰化过程的显著因素。所采用模型的决定系数约为98%。建立了一组最佳反应条件,并进行了实验验证;达到阈值100%。气相色谱(GC)监测反应动力学谱显示反应30 min后完全转化。对该工艺进行了改进,并应用于某些单萜烯醇,相应的乙酸酯收率为45% ~ 90%。
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A chemometric approach based on a full factorial design to optimize terpene acylation using natural kaolin as eco-friendly catalyst

A statistical approach was successfully applied to optimize the acylation of l-menthol 1 in the presence of natural kaolin as an eco-compatible catalyst. The influence of the main variation of the operating parameters, namely solvent volume, amount of the acyl donor, temperature and the catalytic rate of kaolin, was studied. A full factorial design (FFD) was used to search for the optimum of each parameter affecting the evolution of l-menthol 1 acylation. A quadratic polynomial regression model was applied to analyse the experimental data with a p-confidence level <.05 (95%). Statistical analysis of the data confirmed that temperature (T), acyl donor/acceptor ratio (Qa), kaolin mass (Qc) and solvent volume (V) were the significant factors affecting the l-menthol catalytic acylation process. The determination coefficient of the adopted model was in the order of 98%. A set of optimal reaction conditions was established, and experimental tests were performed to validate the optimal conditions; the threshold of 100% was reached. Monitoring the kinetic profile of the reaction by gas chromatography (GC) showed complete conversion after 30 min of reaction. An upgrade of this developed environmentally benign process was applied to some monoterpenic alcohols, and the corresponding acetates were yielding at 45%–90%.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
期刊最新文献
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