新型香料3,3,6,6-四苄基-1,2,4,5-四硫环己烷的合成及热分析研究

Synthesis and Thermal Analysis of a New Flavor of 3,3,6,6-Tetrabenzyl-1,2,4,5-tetrathiane

摘要:

以中间体二苄基二硫醇和三氯化铁为原料，乙醇和水为溶剂，合成了新型香料3,3,6,6-四苄基-1,2,4,5-四硫环己烷，产率为50.3%，用差示扫描量热法（DSC）和热重法（TG）研究其热性质，加热温度为50 ℃至500 ℃，加热速率10 ℃/min，结果表明，在312 ℃开始分解，应在312 ℃以下保存，适用于汤料调味品而不适用于烧烤类调味。

Abstract:

3,3,6,6-Tetrabenzyl-1,2,4,5-tetrathiane was prepared in solvent mixture of ether and water using 1,3-diphenyl-2,2-dithiol as raw materials and the yield of this new flavor reached 50.3%. Moreover, the thermal properties of 3,3,6,6-tetrabenzyl-1,2,4,5-tetrathiane were studied by DSC and TG method. The heating temperature ranged from 50 ℃ to 500 ℃ at a rate of 10 ℃/min. The results showed that it should be preserved below 312 ℃ as it can be oxidized over 312 ℃ in air. Besides, this flavor was found to be suitable for soup seasoning rather than barbecue.