论文(山梨酸的合成研究)..doc

摘 要 山梨酸及其盐类是优良的食品、药物和化妆品的防腐剂，是国际上公认的高效低毒保存剂。它作为食品防腐剂，用量少、成本低。 本课题对山梨酸的合成工艺进行了研究。主要采用乙醛和丙酮为原料，先用乙醛合成巴豆醛，巴豆醛再与丙酮在Ba(OH)2为催化剂的条件下合成3,5-庚二烯-2-酮，将其氧化得到山梨酸。通过正交试验优化合成的工艺参数，得出：反应温度70℃、配料比（丙酮:巴豆醛）8:1、搅拌反应2.5h，为较佳合成工艺条件。同时对合成的山梨酸进行了熔点测定及红外光谱表征。该工艺方法简单，原料易得，反应时间短，产品收率较好，具有一定的理论和应用价值。 关键词：食品防腐剂 山梨酸 巴豆醛 缩合 红外光谱 ABSTRACT Sorbic acid and its salts are excellent preservatives for food, drugs and cosmetics, it is internationally recognized the risk-benefit ratio of preservative agent. As a food preservative, it is less dosage, low cost. This topic main research about sorbic acid synthesis process. Mainly by using acetaldehyde and acetone as raw materials, at first, using acetaldehyde to compose crotonaldehyde, crotonic aldehyde and acetone again in Ba (OH)2 as catalyst under the conditions of synthesis of 3, 5-heptadiene-2-keto, its oxidation for sorbic acid. Through the orthogonal experiment to optimize synthesis process parameters, we get that : reaction temperature 70 ℃, charge ratio(acetone: crotonaldehyde) 8:1, Stirring reaction 2.5 h is the better synthetic process conditions. At the same time we have carried fusing point test and IR characterization on sorbic acid. The process method is simple, of reactants, reaction time is short, the yield is good, it has certain theoretical and application value. Keywords: Food preservatives sorbic acid crotonic aldehyde condensation infrared spectroscopy  目 录 第一章 绪 论.....................................................1 1.1 选题背景....................................................1 1.1.1 研究目的和科学意义.....................................1 1.1.2 山梨酸的发展前景......................................1 1.2 食品防腐剂..................................................2 1.2.1 食品防腐剂的概念及分类.................................2 1.2.2 食品防腐剂山梨酸.......................................3 第二章 山梨酸的性质和制备..........................................5 2.1 山梨酸...................................................