Preparation And Application Research Of Aralkylketone Acids

The sweetness inhibitor is one of the significant food additives in the food industry, it hasbroad approaching applications in food manufacture, such as aryloxycarboxylic acids.Similarly, aralkylketone acids have analogous effect with aryloxycarboxylic acids whichreduce the intensity of sweetness of food specifically without changing the addiction ofsweeteners, the other functions of the sweeteners and the flavor of food. Sodium3-(4-methoxybenzoyl) propionic (SMP) is one of the aralkylketone acids. This studyinvestigated the preparation of SMP and its sweetness inhibition efficiency on differentsweeteners.In this research,3-(4-methoxybenzoyl) propionic was prepared through theFriedel-Crafts acylation reaction between anisole and succinic anhydride employingaluminium trichloride as catalyst. The optimal parameters of preparation were determinedusing response surface methodology. The crude product from the synthetic reaction waspurified and refined through recrystallization processand the the optimal crystallizationprocessing parameters were acquired. Finally, the inhibition efficiency of SMP on differentsweeteners was measured by sensory evaluation.In the preparation of3-(4-methoxybenzoyl) propionic acid, the effects of raw materialratio, reaction temperature, catalyst dosage and reaction time on the yield of the target productwere investigated. The optimum conditions of synthesis3-(4-methoxybenzoyl) propionic acidwere determined by the single factor test and the response surface methodology and theoptimal parameters were the ration of succinic anhydride and anisole0.1mol:30mL, reactiontemperature42℃, catalyst dosage17g, reaction time5h, and the yield reached96.8%.The effects of solvent styles, proportion of solvent and deionized water, usage of solvent,crystallization temperature and crystallization time on the crystallinity of products werestudied during the process which the product was purified by crystallization. The optimumcrystallization conditions were showed as follows:50%aqueous ethanol was the op timumcrystallization solvent, solvent dosage was120mL, crystallization temperature was5℃and crystallization time was4h.The influences of SMP on main sense of taste, such as sweeteners, bitterness, sour, saltyand umami were measured by sensory evaluation. Anti-sweetness efficiency of SMP onsucrose, fructose, aspartame, Na-saccharin and glucose were also studied. The resultsindicated that the SMP was a potential sweetness inhibitor. The sweetness intensity of testedsweetener was significantly reduced by the addition of0.5mg/mL SMP, while SMP had nonegative effects on the other4basic tastes. With the same volume of addition of SMP, theintensity of the inhibition efficiency were aspartame＞Na-saccharin＞fructose＞glucose＞sucrose.