Preparation And Inhibition Efficiency Of Sweetness Of 3-(3,4-dimethoxybenzoyl) Propionic Acid

Aralkylketone acids and aryloxycarboxylic acids can inhibit the sweetness intensity of food sweeteners without decreasing the additive amount or affecting other functions that sweeteners provided in food stuff. The advantages above make them applied widely, especially in food processing industry. Sodium 3-(3,4-dimethoxybenzoyl)propionic(SDP) is used as a kind of sweetness inhibitors as the structure of aralkylketone. In this paper, the preparation process were mainly studied, characterized its crystalline structure and investigated the inhibition efficiency of sweetness intensity from several typical sweeteners.In this study, 3-(3,4-dimethoxybenzoyl)propionic acid was prepared with veratrole as raw material, succinic an hydride chosen as acylation reagent, under anhydrous Al Cl3 catalyzed though Friedel-Crafts acylation. The optimal preparation parameters was optimized through response surface experimental design. 3-(3,4-dimethoxybenzoyl) propionic acid crude product was purified through recrystallization, the crystallization conditions were studied and the structure of crystallization was analyzed through UV, DSC, H P L C, IR and LC/MS. Finally, the inhibition efficiency of SDP for the sweetness intensity of several typical sweeteners was studied by sensory evaluation.In the preparation of 3-(3,4-dimethoxybenzoyl) propionic acid, single factor experiments as well as response surface experiment were employed to determine the optimal parameters. The optimal reaction conditions studied at last from the experiments were as follow: the mole ratio between veratrole and succinic anhydride 1:1.2, catalyst content 6.56 g, reaction time 8.2h, reaction temperature 61℃. The optimum yield is 88.73%.Solvent proportion and volume of addition, crystallization temperature and time were studied on the recrystallization of 3-(3,4-dimethoxybenzoyl) propionic acid. The crystallization structure was analyzed with modern analytical methods, such as UV, DSC, H P LC, IR and LC/MS. The experimental results are as follow: the optimum crystallized solvent is 60% aqueous ethanol, the added solvent 110 m L, crystallization temperature 5 ℃, crystallization period 6h. Crystalline product purity 98% measured by HPLC, melting point 162.40 ℃, characteristic absorption wavelength 227.4nm, 273.6nm, 302.1nm.Sensory evaluation method was used to study the inhibition efficiency on sweetness intensity of SDP in five basic kind taste and five typical sweetener compounds including sucrose, fructose, glucose, aspartame and sodium saccharin. The experimental results showed that the SDP concentration reached 0.6mg/m L, basically had no effects on the other four taste compounds, had obvious intensity reduction on 25% sucrose, 16% fructose, 30% glucose, 0.21% aspartame solutions and 0.25% sodium saccharin.