香菇精的合成及热分析研究Synthesis and thermal analysis of lenthionine
刘红霞,胡卫兵,余爱农
摘要(Abstract)：
以二溴甲烷代替二碘甲烷为原料合成了1,2,3,5,6-五硫环庚烷(又名香菇精),该法原料成本低,操作简单,产率提高20%。用差示扫描量热法(DSC)和热重法(TG)研究其热性质,加热温度为室温至300℃,加热速率10℃.min-1,测量氛围为静态空气。结果表明,香菇精超过225℃后热分解,应在225℃以下保存,适用于汤料类调味品而不适于烧烤类调味。
关键词(KeyWords)： 1,2,3,5,6-五硫环庚烷;香菇精;合成;差示扫描量热法;热重法;香料
基金项目(Foundation): 国家民委重点科研项目(200145);; 湖北省教育厅重点项目(2003A007)
作者(Author): 刘红霞,胡卫兵,余爱农
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