NEW METHOD OF PYRAZINE SYNTHESIS FOR FLAVOR USE
NEW METHOD OF PYRAZINE SYNTHESIS FOR FLAVOR USE
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DOI：
10.1021/jf60219a057
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发表时间：
1978-01-01
影响因子：
6.1
通讯作者：
SHIBAMOTO, T
中科院分区：
文献类型：
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作者：
AKIYAMA, T;ENOMOTO, Y;SHIBAMOTO, T
研究了从α-二酮和α-二胺通过相应的2，3-二氢吡嗪合成烷基吡嗪。在乙醇-KOH 溶液中添加金属氧化物（MnO2、CuO）对二氢吡嗪进行脱氢，吡嗪的收率接近 80%。本研究获得的吡嗪纯度超过99%，不含任何未反应的二氢吡嗪或导致吡嗪颜色或气味变化的副产物。还进行了相应吡嗪形成三甲基吡嗪和2,3-二甲基吡嗪的动力学研究。
Synthesis of alkylpyrazines from .alpha.-diketones and .alpha.-diamines through the corresponding 2,3-dihydropyrazines was studied. Dehydrogenation of dihydropyrazines in an ethanol-KOH solution with the addition of metal oxides (MnO2, CuO) gave nearly 80% yields of pyrazines. The pyrazines obtained from this study were over 99% pure and did not contain any unreacted dihydropyrazines or by-products which cause changes in the color or odor of the pyrazines. A kinetic study of trimethyl- and 2,3-dimethylpyrazine formation from corresponding pyrazines was also conducted.