CN101633867B - Artificially prepared coumarin - Google Patents
Artificially prepared coumarin Download PDFInfo
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- CN101633867B CN101633867B CN2009100602541A CN200910060254A CN101633867B CN 101633867 B CN101633867 B CN 101633867B CN 2009100602541 A CN2009100602541 A CN 2009100602541A CN 200910060254 A CN200910060254 A CN 200910060254A CN 101633867 B CN101633867 B CN 101633867B
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- coumarin
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- tonka bean
- bean camphor
- steel vessel
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Abstract
The invention discloses an artificially prepared coumarin, and the adopted perfume materials are as follows by weight percent: 15-20% of p methoxy acetophenone, 10-15% of vanillin, 10-15% of veratraldehyde, 30-50% of benzyl alcohol and 8-12% of dihydrocoumarin. The preparation method of the coumarin includes that: firstly solid perfume materials of coumarin, p methoxy acetophenone, veratraldehyde and benzyl alcohol solvent are mixed in a stainless steel container, then the stainless steel container is sunken into high-temperature bath at the temperature of 65 DEG C to be heated, strong stirring is carried out until the solid perfume materials are completely dissolved, the stainless steel container is taken out and naturally cooled to normal temperature, dihydrocoumarin is added, and then stirring and mixing are carried out to be uniform, thus obtaining finished product after packing. The artificially prepared coumarin has sweet smell similar to coumarin, thus solving the problem that substitute of coumarin can be used in essence foods; and the artificially prepared coumarin has simple and practicable preparation method, and the adopted perfume materials are safe and available and low in cost.
Description
Technical field
The present invention relates to the essence and flavoring agent technical field, be specifically related to a kind of tonka bean camphor and compound method thereof of artificial preparation.
Background technology
Natural tonka bean camphor is the phytochemicals with similar vanilla flavored.All contain tonka bean camphor in many plants, comprise beans, lavandula angustifolia, Radix Glycyrrhizae, strawberry, apricot, cherry, Chinese cassia tree etc.It is the material that makes firm cut hay scentetd.The commercially available tonka bean camphor overwhelming majority is chemosynthesis, is the white crystallization with sublimability, and lemongrass fragrance is arranged, and the fragrant note of medicine slightly.In making, industry such as plastics, medicine, spices are widely used.Tonka bean camphor is a kind of important perfume material, uses in perfume industry, is used to prepare the perfume base of perfume, toilet water etc. in a large number, uses for the daily use chemicals industry, is good fixative in all kinds of essence of allotment.Tonka bean camphor also once was widely applied in tobacco and food flavor(ing) in early days.
The toxicologic study of tonka bean camphor starts from mid-term in 18th century, and the result shows that tonka bean camphor can cause symptoms such as liver becomes greatly, stones in intrahepatic bile duct hyperplasia to the toxic effect of the liver of rat and dog, also has the bibliographical information tonka bean camphor to act on people's cognition and causes tumour.U.S. food and drug administration (FDA, Food and Drug Administration) forbade adding tonka bean camphor in food in 1954, the nineteen sixty-five Something English stdn council also classifies tonka bean camphor as and forbid the additive that uses in food.2004 SCF (Scientific Committee on Food) examined again about toxicologic all research reports of tonka bean camphor, the TDI (TolerableDaily Intake) that provides tonka bean camphor is 0.1mg/kg.bw.The toxicity of coumarin substances comes from the chemical structure of its parent.The effect that Sauerstoffatom closes two keys owing to lotus root in the parent has stronger reactivity, causes producing oxyradical easily in vivo, destroys body, toxigenicity.Unlisted in the edible raw material that China [GB/T 2760-2007] foodstuff additive allow to use.At present, international and domestic all tonka bean camphor being classified as forbidden the additive that uses in food.In view of the vital role of tonka bean camphor in essence and flavoring agent industry blending raw material, the substitute of finding out it is blending worker's a vital task.
Summary of the invention
Problem to be solved by this invention is to select for use foodstuff additive to allow several edible perfume materials, mix a kind of spice mixt matter by meat flavor formulating technology, it is the surrogate of tonka bean camphor, it has the proximate volatilization fragrance of monomer tonka bean camphor, and be suitable for production, meet security legislation, can substitute tonka bean camphor and in multiregion perfume formulation, use.
Another problem to be solved by this invention provides a kind of compound method of above-mentioned spice mixt matter.
To achieve the above object of the invention, the technical solution adopted in the present invention is: a kind of tonka bean camphor of artificial preparation is provided, it is characterized in that, perfume material and weight percent thereof that described tonka bean camphor is selected are as follows:
P-methoxy-acetophenone 15～20%;
Vanillin food grade,1000.000000ine mesh 10～15%;
Veratrum aldehyde 10～15%;
Benzylalcohol 30～50%;
Melilotine 8～12%.
The compound method of the tonka bean camphor of above-mentioned artificial preparation, it is characterized in that, described compound method is: earlier solid perfume material vanillin food grade,1000.000000ine mesh, p-methoxy-acetophenone, veratrum aldehyde and solvent benzylalcohol are mixed in stainless steel vessel, stainless steel vessel is sinked in 65 ℃ of high temperature baths then and heated, after brute force is stirred to dissolving fully, stainless steel vessel is shifted out water-bath be chilled to normal temperature naturally, add melilotine, restir mixes and can be packaged as finished product.
In sum, the tonka bean camphor of artificial preparation provided by the present invention and compound method thereof have following advantage:
1, the tonka bean camphor of artificial preparation has the fragrance of approximate tonka bean camphor, can be used in the essence such as foodstuff;
2, blending process is simple, used perfume material safety, easily buying;
3, the formulation product cost is a little less than the tonka bean camphor unit price of procurement.
Embodiment
The present invention will be further described below in conjunction with specific embodiment:
Perfume material and weight percent thereof that the tonka bean camphor of artificial preparation provided by the present invention is selected are as follows: p-methoxy-acetophenone 15～20%; Vanillin food grade,1000.000000ine mesh 10～15%; Veratrum aldehyde 10～15%; Benzylalcohol 30～50%; Melilotine 8～12%.
The compound method of the tonka bean camphor of above-mentioned artificial preparation is: earlier solid perfume material vanillin food grade,1000.000000ine mesh, p-methoxy-acetophenone, veratrum aldehyde and solvent benzylalcohol are mixed in stainless steel vessel, stainless steel vessel is sinked in 65 ℃ of high temperature baths then and heated, after brute force is stirred to dissolving fully, stainless steel vessel is shifted out water-bath be chilled to normal temperature naturally, add melilotine, restir mixes and can be packaged as finished product.
Embodiment 1:
Adopt following prescription:
P-methoxy-acetophenone 15g, vanillin food grade,1000.000000ine mesh 13g, veratrum aldehyde 15g, benzylalcohol 45g, melilotine 12g amounts to the 100g raw material.
Adopt following compound method:
In stainless steel vessel, earlier vanillin food grade,1000.000000ine mesh 13g, p-methoxy-acetophenone 15g, veratrum aldehyde 15g and benzylalcohol 45g are mixed, stainless steel vessel is sinked in 65 ℃ of high temperature baths then and heated, after brute force is stirred to dissolving fully, stainless steel vessel is shifted out water-bath be chilled to normal temperature naturally, add melilotine 12g, restir mixes and can be packaged as finished product.
Embodiment 2:
Adopt following prescription:
P-methoxy-acetophenone 15g, vanillin food grade,1000.000000ine mesh 15g, veratrum aldehyde 12g, benzylalcohol 50g, melilotine 8g amounts to the 100g raw material.
Adopt following compound method:
In stainless steel vessel, earlier vanillin food grade,1000.000000ine mesh 15g, p-methoxy-acetophenone 15g, veratrum aldehyde 12g and benzylalcohol 50g are mixed, stainless steel vessel is sinked in 65 ℃ of high temperature baths then and heated, after brute force is stirred to dissolving fully, stainless steel vessel is shifted out water-bath be chilled to normal temperature naturally, add melilotine 8g, restir mixes and can be packaged as finished product.
Embodiment 3
Adopt following prescription:
P-methoxy-acetophenone 20g, vanillin food grade,1000.000000ine mesh 10g, veratrum aldehyde 10g, benzylalcohol 50g, melilotine 10g amounts to the 100g raw material.
Adopt following compound method:
In stainless steel vessel, earlier vanillin food grade,1000.000000ine mesh 10g, p-methoxy-acetophenone 20g, veratrum aldehyde 10g and benzylalcohol 50g are mixed, stainless steel vessel is sinked in 65 ℃ of high temperature baths then and heated, after brute force is stirred to dissolving fully, stainless steel vessel is shifted out water-bath be chilled to normal temperature naturally, add melilotine 10g, restir mixes and can be packaged as finished product.
Claims (1)
1. the tonka bean camphor of an artificial preparation is characterized in that perfume material and weight percent thereof that described tonka bean camphor is selected are as follows:
P-methoxy-acetophenone 15～20%;
Vanillin food grade,1000.000000ine mesh 10～15%;
Veratrum aldehyde 10～15%;
Benzylalcohol 30～50%;
Melilotine 8～12%;
Compound method is: earlier solid perfume material vanillin food grade,1000.000000ine mesh, p-methoxy-acetophenone, veratrum aldehyde and solvent benzylalcohol are mixed in stainless steel vessel, stainless steel vessel is sinked in 65 ℃ of high temperature baths then and heated, after brute force is stirred to dissolving fully, stainless steel vessel is shifted out water-bath be chilled to normal temperature naturally, add melilotine, restir mixes and can be packaged as finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100602541A CN101633867B (en) | 2009-08-05 | 2009-08-05 | Artificially prepared coumarin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100602541A CN101633867B (en) | 2009-08-05 | 2009-08-05 | Artificially prepared coumarin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101633867A CN101633867A (en) | 2010-01-27 |
| CN101633867B true CN101633867B (en) | 2011-12-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100602541A Active CN101633867B (en) | 2009-08-05 | 2009-08-05 | Artificially prepared coumarin |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011141110A2 (en) * | 2010-05-12 | 2011-11-17 | Merck Patent Gmbh | Photo-stabilizing agents |
| CN107904015A (en) * | 2017-12-29 | 2018-04-13 | 丽华（广州）香精香料股份有限公司 | A kind of black tonka-bean essence and its preparation method and application |
| CN109097192A (en) * | 2018-05-30 | 2018-12-28 | 上海绿洲源香料股份有限公司 | A kind of heat-resistance type mango essence and its preparation process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101045A (en) * | 1994-04-13 | 1995-04-05 | 辽宁省化工研究所 | Method for preparation of 4-hydroxy coumarin |
| CN1548431A (en) * | 2003-05-16 | 2004-11-24 | 庞玉昌 | Continuous coumarin synthesizing process |
| CN101168540A (en) * | 2006-10-27 | 2008-04-30 | 郭颂 | Method for extracting cortex fraxini coumarin |
-
2009
- 2009-08-05 CN CN2009100602541A patent/CN101633867B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101045A (en) * | 1994-04-13 | 1995-04-05 | 辽宁省化工研究所 | Method for preparation of 4-hydroxy coumarin |
| CN1548431A (en) * | 2003-05-16 | 2004-11-24 | 庞玉昌 | Continuous coumarin synthesizing process |
| CN101168540A (en) * | 2006-10-27 | 2008-04-30 | 郭颂 | Method for extracting cortex fraxini coumarin |
Non-Patent Citations (3)
| Title |
|---|
| 孙玉泉等.香兰素的合成及其应用.《天津化工》.1999,(第2期), * |
| 张琦等.正交试验法优选秦皮香豆素醇提工艺.《林产化学与工业》.2009,第29卷(第3期), * |
| 王彦荣等.合成香料的绿色技术研究进展简述.《香料香精化妆品》.2007,(第4期), * |
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| CN101633867A (en) | 2010-01-27 |
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