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中国精品科技期刊2020
罗忠明, 刘柳, 逯与运, 孙元奎, 晏日安. 3,4二氢2H苯并[b][1,4]二氧杂环庚7醇的结构鉴定及抗氧化性研究[J]. 食品工业科技, 2015, (11): 214-218. DOI: 10.13386/j.issn1002-0306.2015.11.035
引用本文: 罗忠明, 刘柳, 逯与运, 孙元奎, 晏日安. 3,4二氢2H苯并[b][1,4]二氧杂环庚7醇的结构鉴定及抗氧化性研究[J]. 食品工业科技, 2015, (11): 214-218. DOI: 10.13386/j.issn1002-0306.2015.11.035
LUO Zhong-ming, LIU Liu, LU Yu-yun, SUN Yuan-kui, YAN Ri-an. Structure identification and antioxidation activity of3, 4- Dihydro-2H- benzo[b][1, 4]dioxepin-7- ol[J]. Science and Technology of Food Industry, 2015, (11): 214-218. DOI: 10.13386/j.issn1002-0306.2015.11.035
Citation: LUO Zhong-ming, LIU Liu, LU Yu-yun, SUN Yuan-kui, YAN Ri-an. Structure identification and antioxidation activity of3, 4- Dihydro-2H- benzo[b][1, 4]dioxepin-7- ol[J]. Science and Technology of Food Industry, 2015, (11): 214-218. DOI: 10.13386/j.issn1002-0306.2015.11.035

3,4二氢2H苯并b1,4二氧杂环庚7醇的结构鉴定及抗氧化性研究

Structure identification and antioxidation activity of3, 4- Dihydro-2H- benzob1, 4dioxepin-7- ol

  • 摘要: 以邻苯二酚、1,3-二溴丙烷为起始原料,在碱性回流条件下经环化反应得到3,4-二氢-2H-1,5-苯并二氧环丙,然后通过Friedel-Crafts酰基化反应得到7-乙酰基-3,4-二氢-1,5-苯并二恶庚,之后经Bayer-Villiger氧化、水解酸化及柱层析分离得到目标产物,总产率28.5%。采用红外光谱(IR)、质谱(MS)以及核磁共振(1H-NMR,13C-NMR)对终产物进行结构鉴定,确定目标产物为3,4-二氢-2H-苯并b1,4二氧杂环庚-7-醇。测定其在油脂中的抗氧化能力,结果表明其在动植物油脂中均具有一定的抗氧化性。 

     

    Abstract: With catechol and 1, 3- Dibromopropan as starting materials, 3, 4- Dihydro-2H-1, 5- benzodioxepin was prepared by cyclization reaction under the condition of alkaline reflux, then through Friedel- Crafts acylation to get1- ( 3, 4- dihydro-2H- 1, 5- benzodioxepin- 7- yl) ethan- 1- one. Followed by Bayer- Villiger oxidation, hydrolytic acidification and column chromate graphy separation, the final product was obtained and the yield was 28.5%.Using Infrared spectroscopy, mass spectrometry and nuclear magnetic resonance spectroscopy (1H- NMR, 13CNMR) for structure identification and characterization, the final product was identified as 3, 4- Dihydro-2H- benzob1, 4dioxepin-7-ol.Antioxidation activity in oils was evaluated.Results showed that the product had a certain antioxidation activity in both animal and vegetable oils.

     

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