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[1]林笑,王凯*,黄婷,等.α溴代肉桂醛的合成工艺改进[J].武汉工程大学学报,2011,(12):33-34.
 LIN Xiao,WANG Kai,HUANG Ting,et al.Improved technology of αBromocinnamaldehyde[J].Journal of Wuhan Institute of Technology,2011,(12):33-34.
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α溴代肉桂醛的合成工艺改进(/HTML)
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《武汉工程大学学报》[ISSN:1674-2869/CN:42-1779/TQ]

卷:
期数:
2011年12期
页码:
33-34
栏目:
化学与化学工程
出版日期:
2011-12-30

文章信息/Info

Title:
Improved technology of αBromocinnamaldehyde
文章编号:
16742869(2011)12003302
作者:
林笑王凯*黄婷巨修练
武汉工程大学湖北省新型反应器与绿色化学工艺重点实验室,湖北 武汉 430074
Author(s):
LIN XiaoWANG KaiHUANG TingJU Xiulian
Hubei Key Lab of Novel Reactor & Green Chemical Technology,Wuhan Institute of Technology,Wuhan 430074,China
关键词:
α溴代肉桂醛工艺改进肉桂醛一锅法抗菌活性
Keywords:
αBromocinnamaldehydeimproved technologycinnamaldehydeone pot preparationantibacterial activity
分类号:
TQ460.31
DOI:
-
文献标志码:
AAdoi:10.3969/j.issn.16742869.2011.12.008
摘要:
对α溴代肉桂醛的制备工艺进行了改进.该方法以肉桂醛为原料,经溴素加成、消去反应得产物,总收率86.2%.避免了使用冰醋酸作为溶剂,从而减少了副产物,简化操作,降低成本,有利于工业化生产.
Abstract:
This dissertation provided an improvement method for preparing αBromocinnamaldehyde.αBromocinnamaldehyde was prepared through an addition reaction and elimination reaction with cinnamaldehyde as the raw material,with the total yield 86.2%.In the method, glacial acetic acid was avoided to be used as the solvent and the amounts of byproducts were reduced.As a result,the simple operation and low costs of this method can be better fitted for industrialization production.

参考文献/References:

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[4]孙明昆,钱佐国,陈通前,等.α溴代肉桂醛的合成[J].精细化学,1990,7(3):56,30.
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[6]Liu J A,Li Q,Wang M M,et al.Synthesis,Xray crystal structure,electrochemical and antibacterial activity of a silver(I) complex with αbromocinnamaldehyde salicylhydrazone[J].Transition Metal Chem,2010,35(5):507511.

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