摘要
为改进L-薄荷醇的热稳定性和水溶性,对其分子结构改造成糖苷化衍生物。以L-薄荷醇和α-乳糖为原料,经过乙酰化、偶联、脱保护三步反应合成了目标化合物L-薄荷基-β-D-乳糖苷(4),总收率达到42.3%。中间产物和目标化合物的结构经过熔点和旋光度的测定、核磁共振、质谱手段表征。热稳定性和溶解性测试结果表明,该化合物4热稳定性高,水溶性强。
The molecular structure of L-menthol was modified to obtain a glycosylated derivative with improved heat stability and water solubility. L-menthyl β-D-Lactoside was synthesized from L-menthol and a-lactose by acetylation, coupling, and deprotection with a total yield of 42.3%. intermediate products and the final product were measured for melting point and optical rotation and characterized by NMR and MS. The synthetic L-menthyl β-D-lactoside was stable to heat and very soluble in water.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第4期83-87,共5页
Food Science
基金
湖南省自然科学基金项目(10JJ6023
05JJ40054)
湘潭大学第七批大学生创新基金研究项目(序号:54)
湘潭大学博士科研启动经费项目(05QDZ09)
