Chinese Journal of Organic Chemistry >
Study on Synthesis, Pyrolysis and Antioxidation of Ethyl Maltol Succinate Diester
Received date: 2023-11-09
Revised date: 2024-01-18
Online published: 2024-02-07
Supported by
China Tobacco Hubei Industrial Co., Ltd.(2021JSXL3JS2C032); Doctoral Scientific Research Fund of Henan Agricultural University(30501420)
In order to develop burnt sweet fragrance compounds with stability. In this paper, nine ethyl maltol succinate diester compounds 2-ethyl-4-oxo-4H-pyran-3-yl phenethyl succinate (5a)~2-ethyl-4-oxo-4H-pyran-3-yl (2-methylallyl) succinate (5i) were obtained by a two-step method using succinic anhydride, flavor alcohols and ethyl maltol as raw materials, and were subjected to structural characterization, thermal stability and in vitro antioxidant studies. The results showed that compounds 5a~5i possessed a burnt sweet fragrance as well as other fragrances. Compounds 5a and cinnamyl (2-ethyl-4-oxo- 4H-pyran-3-yl) succinate (5b) had a highest weight loss at a temperature higher than that of raw materials, and a large amount of substances such as ethyl maltol and flavor alcohols were produced during pyrolysis. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and •OH scavenging abilities of compound 5a are higher than those of compounds 5b~5i and ethyl maltol. In summary, compound 5a has a burnt sweet fragrance, and exhibits high thermal stability and in vitro antioxidant capacity. This work may provide a new method to improve the stability of spices and expand their multifunctional application.
Key words： ethyl maltol; esterification; pyrolysis; antioxidant; flavors and fragrances
Zhaojin Yu , Zhan Zhang , Haiyang Wang , Bo Wang , Guangming Fu , Ying Zhang , Xiaopeng Yang , Aijun Dong , Xiaoming Ji . Study on Synthesis, Pyrolysis and Antioxidation of Ethyl Maltol Succinate Diester[J]. Chinese Journal of Organic Chemistry, 2024 , 44(5) : 1526 -1534 . DOI: 10.6023/cjoc202311011
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