sodium cinnamate

英

美

网络肉桂酸钠; 肉桂酸鈉

This paper studies a simple way of synthesizing food flavoring ofcinnamic acid esters by using phase transfer eatylist to catalyze sodium cinnamate and alkyl halided after reaction.
本文研究利用相转移催化剂催化肉桂酸盐与卤代烷反应合成肉桂酸酯食用香料的简便方法。
The method of catalytic synthesis of benzyl cinnamate with hexadecyl trimethyl ammonium chloride as phase transfer catalyst is studied. The factors influencing the reaction, such as amount of catalyst used, reaction temperature and time, molar ratio of sodium cinnamate to benzyl chloride are investigated.
以十六烷基三甲基氯化铵为相转移催化剂催化合成肉桂酸苄酯，考察了催化剂、温度、时间和物料配比等因素对反应的影响。
Using sodium cinnamate and benzyl chloride as raw material, diethylamine as catalyst, benzyl cinnamate is synthesized directly under normal pressure and microwave irradiation. The effects of amount of catalyst, power and time of microwave irradiation on yield are studied.
以肉桂酸钠和氯化苄为原料，二乙胺作催化剂，采用微波辐射技术，在常压下直接合成肉桂酸苄酯，考查了催化剂用量、微波辐射功率和辐射时间对酯产率的影响。