Ethyl vanillin is a white to yellowish scaly crystalline powder with a sweet chocolate aroma and the unique aroma of vanillin, basically non-toxic, widely used in spices, cosmetics, food additives , pharmaceutical and other industries towel. The first essence synthesized by humans is vanillin, which was successfully synthesized in 1874 by Dr. M. Hallmann and Dr. G. Taiman of Germany.

Preparation

Synthesis of ethyl vanillin: In a 100mL three-necked flask equipped with a dropping funnel, a reflux condenser and an electric stirrer, add 0.1mol (13.7g) o-ethoxyphenol, 40mL 95% ethanol, and a certain amount of solid Sodium hydroxide, add a certain amount of tertiary amine catalyst, control the temperature at 40 ~ 65 ℃, add the calculated amount of chloroform dropwise, control the dripping speed, and make the dripping time more than 1h. After the dropwise addition, at 40~65°C, continue the reaction for 4~6h, after cooling, add 1mol/L sulfuric acid dropwise to pH 2~3, filter, remove sodium sulfate, and wash with 10mL×3 absolute ethanol Residue, the filtrate was distilled under steam until the eluate was free of oil beads. The remaining mixed solution was cooled, and there was red insoluble matter at the bottom of the bottle, which was extracted with 30 mL×3 ether, and the extracts were combined and dried over anhydrous sodium sulfate. Distill out the ether, dissolve the residue in hot water at 40-60°C in a ratio of 1:20-30, the water layer is the ethyl vanillin layer, and the lower layer is the impurity layer. The aqueous solution is concentrated, cooled, crystallized, filtered and dried to obtain the product.

Introduction

Product description

Quality Standard

Function and use