CN101885714A - Edible flavor difurfuryl thioether - Google Patents
Edible flavor difurfuryl thioether Download PDFInfo
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- CN101885714A CN101885714A CN2010102293155A CN201010229315A CN101885714A CN 101885714 A CN101885714 A CN 101885714A CN 2010102293155 A CN2010102293155 A CN 2010102293155A CN 201010229315 A CN201010229315 A CN 201010229315A CN 101885714 A CN101885714 A CN 101885714A
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- difurfuryl
- foods
- ether
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Abstract
The invention relates to edible flavor difurfuryl thioether. The edible flavor difurfuryl thioether comprises the following raw materials in part by weight: 40 to 45 parts of furfuryl alcohol, 40 to 45 parts of phosphorus tribromide, 43 to 45 parts of furfurylmercaptan and 75 parts of sodium hydroxide, wherein 560ml of absolute ether and 800ml of ether are used as a solvent and an extraction agent respectively. Because the flavor has burnt baking smell, the flavor serves as an important flavoring material in meat flavors, can be widely used as flavorings for instant noodles and various meat products and can also be used for baked foods, icy foods, milk foods, puddings and the like; and due to the pure, vivid, thick and mellow smell, rich meat feel, good mouthfeel, the flavor is widely used, is a novel meaty flavor and is also an ideal choice for cans, sauces, convenience foods and condiments.
Description
Technical field
The invention belongs to field of fine chemical, relate to a kind of flavoring difurfuryl sulfide.
Background technology
Current social people are all the more rich and varied to the selection of food.Except the nutritive value of being concerned about them, it is various also very to pay attention to its color.Therefore the demand to flavouring agent increases day by day.But food flavour is of less types at present, and manufacture craft is comparatively complicated, and yield is low, and cost is higher.
By retrieval, do not find patent documentation related to the present invention as yet.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, a kind of flavoring difurfuryl sulfide is provided, this pair furfuryl sulfide spices is used to modulate meat flavour and coffee flavour.
The present invention realizes that the technical scheme of purpose is:
A kind of flavoring difurfuryl sulfide, it is as follows to constitute raw material and parts by weight thereof:
Furfuryl alcohol 40-45 part
Phosphorus tribromide 40-45 part
Furfurylmercaptan 43-45 part
75 parts in sodium hydroxide
In anhydrous diethyl ether, carry out bromo-reaction by furfuryl alcohol and phosphorus tribromide and make the furfuryl group bromine,, obtain two furfuryl sulfide finished products through extracted with diethyl ether, drying, underpressure distillation more again with furfurylmercaptan etherificate in alkaline medium.
And the volume ratio of described anhydrous diethyl ether and ether is 1: 1.5-2.
Advantage of the present invention and beneficial effect are:
1, two furfuryl sulfides of the present invention's development have the fragrance that bakes of burnt paste, main component for meat flavour, can be used for modulating meat flavour and coffee flavour essence, it can be used as the condiment of instant noodles and various meat products, also can be used for bake and iced food, milk-food and pudding etc.
2, the present invention is reasonable, raw material is easy to get, easy and simple to handle, cost is low, the yield height, realize suitability for industrialized production easily, technology is pollution-free, the two furfuryl sulfides that provided are owing to have the fragrance that bakes of burnt paste, it is the important perfume material in the meat flavour, be widely used as the condiment of instant noodles and various meat products, also can be used for bake and iced food, milk-food and pudding etc., because of its fragrance pure, true to nature, strong mellow, voluptuousness is plentiful, mouthfeel is good, having extensive use, is a kind of novel meat flavour, also is can, sauce, ready-to-eat, the ideal of seasonings is selected.
Embodiment
The invention will be further described below by specific embodiment, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
Embodiment 1:
A kind of flavoring difurfuryl sulfide, it constitutes raw material and weight proportion is respectively:
Proportioning raw materials:
Furfuryl alcohol 40g
Phosphorus tribromide 40g
Anhydrous diethyl ether 560ml
Furfurylmercaptan 43g
Sodium hydroxide 75g
Ether 800ml
Anhydrous sodium sulphate is an amount of
Operation steps:
(1) bromo: in the reaction flask that agitator, reflux exchanger, constant pressure funnel, thermometer are housed, add 40g furfuryl alcohol and 400ml anhydrous diethyl ether, water-bath is cooled to 15 ℃, drip the mixture of 40g phosphorus tribromide and 60ml anhydrous diethyl ether under agitation 40 minutes, reaction solution by light yellow to brown.At room temperature reacted 1.5 hours, and be chilled to below 10 ℃ again, added the sodium hydroxide solution of 100g 35% at leisure in 30 minutes, reaction solution is a reddish-brown.In ether layer, add several sodium hydroxide dryings after isolating water layer.The liquid that filters out is the furfuryl group bromine.
(2) etherificate: in the reaction flask that agitator, constant pressure funnel, reflux exchanger, thermometer are housed, add 100ml anhydrous diethyl ether, 21.2g sodium hydroxide, 43g furfurylmercaptan, reflux 15 minutes, make the sodium hydroxide total overall reaction, be chilled to again below 10 ℃, in 15 minutes, splash into the furfuryl group bromine fast, at room temperature react 2 hours (37 ℃) of post-heating backflow in 30 minutes.
(3) extract: add 400ml water in above-mentioned reaction solution, the ether layer is told in the crystallization dissolving that reaction is generated, water layer 400ml extracted with diethyl ether secondary, and the combined ether layer adds an amount of anhydrous sodium sulphate and carries out drying.
(4) distillation: dried solution is filtered; filtrate is poured in the matrass and is distilled; 36--38 ℃ of normal pressure of elder generation steams underpressure distillation under nitrogen protection again behind the ether, collects the fraction that steams under the 4--5mmHg vacuum tightness, 132--138 ℃ and is two furfuryl sulfide finished products.
Embodiment 2:
A kind of flavoring difurfuryl sulfide, it constitutes raw material and weight proportion is respectively:
Proportioning raw materials:
Furfuryl alcohol 41.5g
Phosphorus tribromide 42g
Anhydrous diethyl ether 560ml
Furfurylmercaptan 45g
Sodium hydroxide 75g
Ether 800ml
Anhydrous sodium sulphate is an amount of
Operation steps is same as embodiment 1.
Embodiment 3:
A kind of flavoring difurfuryl sulfide, it constitutes raw material and weight proportion is respectively:
Proportioning raw materials:
Furfuryl alcohol 40.8g
Phosphorus tribromide 41.5g
Anhydrous diethyl ether 560ml
Furfurylmercaptan 43g
Sodium hydroxide 75g
Ether 800ml
Anhydrous sodium sulphate is an amount of
Operation steps is same as embodiment 1.
Claims (2)
1. flavoring difurfuryl sulfide is characterized in that: it is as follows to constitute raw material and parts by weight thereof:
Furfuryl alcohol 40-45 part
Phosphorus tribromide 40-45 part
Furfurylmercaptan 43-45 part
75 parts in sodium hydroxide
In anhydrous diethyl ether, carry out bromo-reaction by furfuryl alcohol and phosphorus tribromide and make the furfuryl group bromine,, obtain two furfuryl sulfide finished products through extracted with diethyl ether, drying, underpressure distillation more again with furfurylmercaptan etherificate in alkaline medium.
2. flavoring difurfuryl sulfide according to claim 1 is characterized in that: the volume ratio of described anhydrous diethyl ether and ether is 1: 1.5-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102293155A CN101885714A (en) | 2010-07-17 | 2010-07-17 | Edible flavor difurfuryl thioether |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102293155A CN101885714A (en) | 2010-07-17 | 2010-07-17 | Edible flavor difurfuryl thioether |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101885714A true CN101885714A (en) | 2010-11-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102293155A Pending CN101885714A (en) | 2010-07-17 | 2010-07-17 | Edible flavor difurfuryl thioether |
Country Status (1)
| Country | Link |
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| CN (1) | CN101885714A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111170969A (en) * | 2020-01-17 | 2020-05-19 | 东莞波顿香料有限公司 | Compound with caramel cream flavor, preparation method thereof and edible essence |
| CN114409619A (en) * | 2022-01-24 | 2022-04-29 | 滕州市天水生物科技有限公司 | Production method of difurfuryl sulfide |
-
2010
- 2010-07-17 CN CN2010102293155A patent/CN101885714A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111170969A (en) * | 2020-01-17 | 2020-05-19 | 东莞波顿香料有限公司 | Compound with caramel cream flavor, preparation method thereof and edible essence |
| CN111170969B (en) * | 2020-01-17 | 2022-02-15 | 东莞波顿香料有限公司 | Compound with caramel cream flavor, preparation method thereof and edible essence |
| CN114409619A (en) * | 2022-01-24 | 2022-04-29 | 滕州市天水生物科技有限公司 | Production method of difurfuryl sulfide |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101117 |
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| WD01 | Invention patent application deemed withdrawn after publication |