| As an important renewable resource, turpentine has a wide variety of derivativesand their application is very extensive. Turpentine has an irreplaceable position in thefield of flavors. In this dissertation, we mainly investigate the synthesis of variouskinds of flavors from turpentine derivatives. This thesis is composed of two parts. Thefisrt part is the study on the preparation of p-cymene by dehydrogenation of industrialdipentene and the second part is the synthesis technology of geranyl flavors frommyrcene.The fisrt part is the study on the preparation of p-cymene by dipentenedehydrogenation. Dipentene can be obtained from isomerization of-pinene, and it’sa byproduct of preparing camphor. There are two methods for catalyticdehydrogenation, one is vapor phase process, another is liquid phase process. Theliquid phase refers to the raw material heat with catalyst as a liquid; and the vaporphase is that the gasified materials contact with catalyst and dehydrogenation carryout on the surface of catalyst. As the higher requirement of equipments and the morestrict operation conditions of the gas phase reaction, liquid phase process was chosen.Several kinds of catalysts were prepared. The dehydrogenation reaction with differentcatalysts was investigated, and the optimized condition was studied also.The second part focuses on the synthesis of geraniol, nerol, geranyl acetate,geranyl acetate, geranylacetone and nerylacetone. Myrcene can be obtained bythermal isomerzation of β-pinene. Myrcene is treated with dry hydrogen chloride inthe presence of cuprous chloride (CuCl), geranyl and neryl chloride were obtained.The chlorides react with alkali metal acetate to yield the corresponding acetates. Thehydrolysis of acetates leads to the desired alcohols. Geranylacetone and nerylacetonewere synthesized via substitution reaction and ketonic cleavage with ethylacetoacetate and chlorides. And the optimum conditions of addition and esterificationreaction are investigaed. |
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