CAJ | 학술논문

文章以邻甲基苯胺为原料经酰胺化,氧化,水解,酯化反应合成了一种食用香料邻氨基苯甲酸乙酯,总收率为64.9%,并通过核磁共振氢谱确定了其结构。该方法所采用的原料价格便宜,反应条件比较温和,每一步反应产物易分离,总产率较高。
문장이린갑기분알위원료경선알화,양화,수해,지화반응합성료일충식용향료린안기분갑산을지,총수솔위64.9%,병통과핵자공진경보학정료기결구。해방법소채용적원료개격편의,반응조건비교온화,매일보반응산물역분리,총산솔교고。
In the paper, the food flavor ethyl-o-aminobenzoate was synthesized in the total yield of 64.9 % through amidation, oxidation, hydrolysis and esterification reaction using toluidine as a starting material. Its structure was determined by ~HNMR. The synthetic method was developed by cheap materials, milder reaction conditions, convenient product separation of each reaction step, higher total yield.