Preparation And Sweetness Enhancement Efficiency Of [1,1’-Biphenyl]-4-acetamide,N-(2-methylpropyl)-

With recent surge in sugar price and preference for low-sugar food, the per capita amountof sugar consumed grows slowly or even not grow, while the development of sweeteners is infull swing. Although the sweetener market grows steady, the sweeteners pattern is not stable;on the other hand, the current mainstream sweeteners are not perfect, therefore, thedevelopment of new sweetener is necessary and promising.[1,1’-Biphenyl]-4-acetamide,N-(2-methylpropyl)-was prepared from through amidationfrom isobutylamine and4-biphenylacetic acid in presence of triethylamine as acid acceptor.The optimal preparation conditions were determined by orthogonal experiment. The crudeproduct was purified and refined through recrystallization process, and characterized by IR,1H-NMR, MS. At last, the sweetness enhancement efficiency was assessed by sensoryevaluation.Conversion of4-biphenylacetic acid was followed by TLC, experiment was conducted tostudy the effects of thionyl chloride addition, reaction time and temperature on the conversiondegree.4-biphenylacetic acid conversion conditions were found as follows: molar ratio of4-biphenylacetic acid and thionyl chloride dosage1∶3, time60min, temperature70℃.During the synthesis process of amide, The effects of isobutylamine dosage, reactiontime, reaction temperature, triethylamine dosage on production rate was studied. Bysingle-factor experiment and orthogonal experiment, the optimal preparation conditions werefound as follows: molar ratio of4-biphenylacetic acid and isobutylamine1∶1.2, reactiontime60min, reaction temperature30℃, and the yield reached94.2%.In the crystallization process for isolation and purification the crude product, effect ofsolvent amount, activated carbon amount, crystallization time and temperature on thecrystallization yield were studied using ethanol and acetone as crystallization solvent,respectively. Optimum crystallization conditions were determined as follows: ethanol dosage100mL, activated carbon addition2%crystallization time120min and temperature5℃withcrystallization solvent ethanol, acetone100mL, activated carbon addition2%, crystallization time60min, crystallization temperature5℃with crystallization solvent acetone. To getpurified product recrystallization with ethanol conditions were found as follows: ethanoldosage90mL, recrystallization time60min, and recrystallization temperature5℃.Effect of [1,1’-Biphenyl]-4-acetamide,N-(2-methylpropyl)-on five basic taste wasassessed by sensory evaluation, it was found that sweetness intensity of sucrose was enhancedwhile no change showed in taste of bitter, sour, salty and umami.[1,1’-Biphenyl]-4-acetamide,N-(2-methylpropyl)-, as a replacement for part of sucrose in icecream is a nice alternative.