Isovaleric acid, tseem hu ua 3-methylbutyric acid. Molecular formula C5H10O2, CAS 503-74-2, txheeb ze molecular hnyav 102.13. Tus txheeb ze ntom ntom yog 0.9286. Melting point -29.3 ° C. Kub taw tes 176.7 degree. Lub refractive index yog 1.4033. Flash point 70 degree. Dissolve hauv dej (1/24), ethanol, ether, chloroform. Cov nas tau txhaj tshuaj subcutaneously nrog LD501150mg / kg. Cov khoom ntuj tsim muaj nyob rau hauv cov roj yam tseem ceeb xws li valerian roj, vanilla roj, hop roj, bay nplooj roj, thiab roj orchid, nrog rau cov txiv qaub nplooj thiab haus luam yeeb. Muaj ib qho tsis kaj siab tsw ntxhiab, nrog rau cov hws hws tsw tsw, thiab cov kua dej tsis muaj xim. Nws yog ib qho tseem ceeb raw khoom rau tsim esters, uas muaj nyob rau hauv valerian roj thiab hop roj.
Kev lag luam kev lag luam feem ntau siv cov theem hloov pauv catalysis thiab cov txheej txheem oxidation stepwise los npaj cov khoom, tab sis ob txoj kev yuav tsum tau siv cov ntsev hlau hnyav, uas tuaj yeem ua rau muaj kuab paug ib puag ncig. Yog li ntawd, xaiv txoj hauv kev ntsuab cawv oxidation synthesis yog qhov tseem ceeb heev. Kev siv O2 ua oxidant rau cawv oxidation nyob rau hauv qhov kev txiav txim ntawm ib tug catalyst muaj qhov zoo ntawm atomic utilization efficiency thiab ib puag ncig tus phooj ywg. Homogeneous catalysts xws li Pd thiab Ru tau raug tshaj tawm rau cawv oxidation, tab sis cov txheej txheem no yuav tsum muaj kev tsim khoom siab nyob rau hauv cov kuab tshuaj organic thiab siab - siab. Nyob rau tib lub sijhawm, homogeneous catalysts muaj qhov tsis zoo xws li kev sib cais nyuaj thiab rov qab los.
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Tshuaj Formula |
C5H10O2 |
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Exact Mass |
102 |
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Molecular Luj |
102 |
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m/z |
102 (100.0%), 103 (5.4%) |
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Elemental Analysis |
C, 58.80; H, 9.87; O, 31.33 |
Isovaleric acid(tshwj xeeb lub npe 3-methylbutyric acid), raws li ib tug luv luv saw fatty acid, tau qhia dav daim ntawv thov nqi nyob rau hauv lub tshav pob ntawm ci khoom vim nws tshwj xeeb tshuaj thiab sensory zog. Nws siv tsis txwv rau kev cai tsw, tab sis txuas mus rau ntau qhov ntev xws li kev txhim kho khoom ruaj khov, kev ua kom zoo dua qub, thiab kev ua haujlwm tshiab.
Kev siv tseem ceeb: kev ua kom tsw qab thiab ua kom pom kev zoo
1. Cornerstone cov khoom xyaw ntawm cheese thiab cream essence
Nws yog ib qho ntawm cov khoom siv tseem ceeb rau kev npaj cheese essence. Nws ib txwm muaj nyob rau hauv cov roj yam tseem ceeb xws li valerian roj thiab hops roj. Nws tuaj yeem raug simulate fermentation aroma ntawm cov cheese paub tab los ntawm kev koom tes nrog butyric acid, caproic acid thiab lwm yam khoom. Nyob rau hauv cov ntsiab lus qab zib, nws yog compounded nrog ester tebchaw (xws li ethyl isovalerate) los tsim ib tug muaj zog mis nyuj puag, thaum muab cov khoom ib tug me ntsis kev nkag siab ntawm rancidity thiab txhim kho qib tsw. Piv txwv li, qhov sib ntxiv ntawm cov cheese uas muaj cov khoom no rau Fabkis cov khob cij tuaj yeem ua rau lub khob cij tuaj yeem ua rau cov cheese tsw qab, thaum lub crust yuav tsim ib qho kev ntxim nyiam caramelized aroma vim qhov tsis haum ntawm cov ntsiab lus.
2. Micro embellishment ntawm txiv hmab txiv ntoo essence
Txawm hais tias nws muaj cov ntxhiab tsw ntxhiab thiab rancid, thaum diluted (ntawm qhov concentration hauv qab 14mg / kg), nws tuaj yeem nthuav tawm cov txiv hmab txiv ntoo qab zib thiab qab zib xws li txiv apples thiab txiv tsawb. Hauv cov zaub mov ci, nws feem ntau yog siv los ua ib qho tseem ceeb, uas yog sib xyaw nrog vanillin, limonene thiab lwm yam khoom xyaw los txhim kho qhov tseeb ntawm cov txiv hmab txiv ntoo tsw. Piv txwv li, nyob rau hauv strawberry tsw ncuav mog qab zib, isovalerianic muaj peev xwm neutralize lub qab zib thiab greasy xav ntawm dag essence, ua lub strawberry aroma ze rau lub ntuj txiv hmab txiv ntoo aroma; Nyob rau hauv txiv tsawb flavour macarons, nws ua hauj lwm synergistically nrog isoamyl isovalerate los txhim kho lub mature aroma ntawm txiv tsawb.
3. Qhov tsw ntawm cov dej haus cawv txuas mus rau ci
Nws yog ib qho khoom siv los ntawm cov txheej txheem fermentation ntawm cov dej cawv xws li npias thiab cawv, thiab nws cov ntsiab lus cuam tshuam ncaj qha rau qhov sib npaug ntawm cov cawv. Nyob rau hauv lub tshav pob ntawm ci, tus cwj pwm no yog thim rov qab los ntawm kev ntxiv cov kab ntawm isovalerianic (0.5-2mg / kg), uas muaj peev xwm simulate lub complex aroma ntawm cawv fermentation thiab tsim cov khoom tshiab xws li npias khob cij, liab cawu cub chocolate ncuav mog qab zib, thiab lwm yam. Piv txwv li, nyob rau hauv ib txwm German npias qhob cij, nws ua hauj lwm ua ke nrog malt extract los tsim ib tug tshwj xeeb t malt aroma. Fabkis liab wine chocolate ncuav mog qab zib txhim khu lub fruity aroma ntawm liab caw thiab nplua nuj ntawm chocolate los ntawm esterification cov tshuaj tiv thaiv ntawm isovalerianic thiab cocoa butter.
Mechanism of action: Functional realization uas tau tsav los ntawm cov khoom siv tshuaj
1. Kho pH tus nqi los ntawm cov kua qaub- cov tshuaj tiv thaiv puag
Nws tus nqi pKa yog 4.82, qhia txog lub zog nruab nrab ntawm cov organic acid. Thaum lub sij hawm ci, nws tuaj yeem ua rau cov tshuaj tiv thaiv tsis zoo nrog cov khoom alkaline hauv lub khob noom cookie, xws li sodium bicarbonate, los tsim sodium isovalerate. Cov tshuaj tiv thaiv no tsis tsuas yog kho tus nqi pH ntawm lub khob noom cookie, txhawb kev tsim cov protein ntau hauv lub network, tab sis kuj tso tawm cov pa roj carbon dioxide los pab rau hauv lub khob noom cookie. Piv txwv li, ntxiv isovalerianic rau dej qab zib crackers tuaj yeem txhim kho lub khob noom cookie extensibility thiab ua rau cov biscuit zoo nkauj dua crispy.
2. Esterification cov tshuaj tiv thaiv tsim cov tsw precursors
Cov tshuaj tiv thaiv esterification tshwm sim nrog cov cawv (xws li ethanol thiab propanol) nyob rau hauv cov cua kub, ua cov isovalerate ester tebchaw (xws li ethyl isovalerate thiab propyl isovalerate). Cov esters no muaj qhov tsis muaj zog thiab ua kom ntev ntev, ua rau lawv tus yuam sij rau kev khaws cia cov tshuaj tsw qab ntawm cov khoom ci. Piv txwv li, thaum lub sij hawm ci ncuav mog qab zib, nws reacts nrog ib tug npaum li cas ntawm ethanol nyob rau hauv lub khob noom cookie los tsim ethyl isovalerate, cia lub ncuav mog qab zib khaws nws cov nplua nuj fruity aroma txawm tias tom qab txias.
3. Microbial inhibition prolongs txee lub neej
Acid ib puag ncig tuaj yeem cuam tshuam kev loj hlob ntawm cov kab mob xws li pwm thiab cov poov xab. Ntxiv 0.1-0.5% isovalerianic rau lub khob cij tuaj yeem txuas ntxiv nws lub txee lub neej los ntawm 3-5 hnub, tshwj xeeb tshaj yog tsim rau khaws cia hauv qhov kub thiab txias ib puag ncig. Piv txwv li, nyob rau hauv cov huab cua puag nyob rau hauv cov teb chaws Asia, tsoos khob cij feem ntau spoils vim microbial paug. Tom qab ntxiv nws, nws cov nyhuv preservative zoo dua li cov tshuaj preservatives (xws li calcium propionate).
Daim Ntawv Thov: Kev Tshawb Fawb Txog Kev Ua Haujlwm los ntawm Kev Cai Rau Kev Tsim Kho Tshiab
1. Ib txwm ci: Txhim kho Fabkis txoj baguettes
Cov tsoos Fabkis txoj baguette yog tsim los ntawm cov hmoov nplej, dej, poov xab, thiab ntsev, nrog rau ib qho tsw. Hauv kev txhim kho niaj hnub, cov neeg ua mov ci ntxiv 0.2%isovaleric acidmus rau lub khob noom cookie simulate cov qaub aroma uas tsim los ntawm ntuj fermentation, thaum txo cov poov xab siv los txo cov cawv tsw. Kev sim cov ntaub ntawv qhia tau hais tias acidity (pH) ntawm lub khob cij txo los ntawm 5.8 mus rau 5.2 tom qab ntxiv, qhov aroma tau nce 40%, thiab cov neeg tau txais kev pom zoo tau zoo tuaj.
2. Noj qab nyob zoo Baking: Kev loj hlob ntawm cov qe qe qe qe qe
Cov qhob cij tag nrho feem ntau raug kev txom nyem los ntawm kev ntxhib los mos thiab tsw qab vim nws cov ntsiab lus fiber ntau. Los ntawm kev ntxiv cov ntsiab lus ntawm isovalerianic (0.3%) thiab isoamyl isovalerate (0.1%), cov kws tshawb fawb tau ua tiav qhov iab saj ntawm cov hmoov nplej tag nrho thiab simulated lub aroma ntawm butter. Hauv kev sim qhov muag tsis pom, qhov qhab nia ntawm cov nplej nplej tag nrho nrog cov ntsiab lus yog tib yam li cov qhob cij dawb zoo tib yam, thaum cov ntsiab lus qab zib raug txo los ntawm 30%.
3. Functional Baking: Innovation in Probiotic Bread
Probiotic qhob cij yuav tsum tau tswj cov kab mob hauv lub sijhawm siab -kub ci, tab sis cov txheej txheem ib txwm ua tau yooj yim ua rau cov kab mob tuag. Cov kev tshawb fawb tshiab no encapsulates isovalerianic (0.5%) ua ke nrog cov kab mob probiotics (xws li cov kab mob lactic acid) hauv microcapsules, siv nws cov acidic ib puag ncig los tiv thaiv cov metabolism ntawm cov kab mob hauv chav tsev kub. Nyob rau tib lub sijhawm, nws cov khoom siv tshuaj tiv thaiv esterification (xws li ethyl isovalerate) tuaj yeem tsim cov yeeb yaj kiab tiv thaiv, txo qhov kev puas tsuaj ntawm kub kub rau cov kab mob. Cov kev sim tau pom tias cov cuab yeej no tuaj yeem ua rau muaj sia nyob ntawm probiotics los ntawm 30% mus rau 85%.
Tau los ntawm oxidation ntawm isoamyl cawv los yog isoamyl aldehyde. Ntxiv cov poov tshuaj permanganate, sodium carbonate, thiab isoamyl cawv rau hauv dej, do thiab nce qhov kub ntawm 50-70 degree, hnov mob rau 3 teev, lim, thiab ntxuav cov av manganese nrog dej kub. Sib tov thiab lim cov tshuaj Chemicalbook, ntxuav, thiab mloog zoo. Txias mus rau 40 degree, maj mam ntxiv sulfuric acid rau pH 2-3, cia nws sawv ntsug, cais cov roj txheej, fractionate, sau 173-176℃feem, thiab tau txais isovaleri acid nrog cov txiaj ntsig ntawm 48%.
1. Txheej txheem cej luam ntawm Reaction Principles thiab cov kauj ruam
Cov txheej txheem ntawm synthesizingisovaleric acid(3-methylbutyric acid) los ntawm isoamyl cawv (3-methyl-1-butanol) feem ntau yog cov tshuaj tiv thaiv oxidation, uas pawg hydroxyl (- OH) ntawm isoamyl cawv yog oxidized rau pawg carboxyl (- COOH). Cov tshuaj tiv thaiv no feem ntau siv cov poov tshuaj permanganate (KMnO4) ua cov oxidant vim tias nws tuaj yeem ua kom muaj zog oxidize cawv hauv cov xwm txheej tsim nyog. Tsis tas li ntawd, sodium carbonate (Na2CO3) los yog lwm cov tshuaj buffering yuav raug ntxiv los tswj cov acidity thiab alkalinity ntawm cov tshuaj tiv thaiv kab mob thiab txhawb kev nce qib ntawm cov tshuaj tiv thaiv.
Tag nrho cov txheej txheem synthesis tuaj yeem muab faib ua cov kauj ruam hauv qab no:
Kev npaj thiab sib tov ntawm reactants:Ntxiv isoamyl cawv, poov tshuaj permanganate, thiab sodium carbonate (los yog tsis tsim nyog) nyob rau hauv ib qho kev faib ua feem rau cov tshuaj tiv thaiv hlab ntsha, thiab ntxiv ib tug tsim nyog cov dej raws li ib tug hnyav.
Reaction nce qib:Tshav kub cov tshuaj tiv thaiv sib tov rau 50-70℃nrog nplawm thiab tuav qhov kub no rau 3 teev. Thaum lub sijhawm ua haujlwm no, isoamyl cawv maj mam oxidized rau isovaleri acid los ntawm poov tshuaj permanganate.
Tom qab cov tshuaj tiv thaiv kev kho mob:Tom qab cov tshuaj tiv thaiv ua tiav, cov av manganese generated (feem ntau manganese oxide nag lossis daus) raug tshem tawm los ntawm kev pom, thiab lub ncuav mog qab zib lim tau ntxuav nrog dej kub kom tshem tawm cov reactants lossis cov khoom txuas nrog nws.
Cov khoom extraction thiab purification:Tom qab sib txuas cov filtrate, kev ntxuav thiab kev ua haujlwm concentration yog ua kom tshem tawm cov kuab tshuaj thiab txhawb cov khoom. Tom qab ntawd, isovaleri acid tau ua los ntawm kev kho cov pH tus nqi ntawm cov tshuaj, thiab cov khoom tau ntxiv purified los ntawm cov kua sib cais thiab distillation ua hauj lwm.
2. Cov kauj ruam ntxaws ntxaws thiab kev sib npaug ntawm cov tshuaj lom neeg
(1) Kev npaj thiab sib tov ntawm cov tshuaj reactants
Raw khoom npaj:
Ntsuas tus nqi tsim nyog ntawm isoamyl cawv, poov tshuaj permanganate, thiab sodium carbonate (los yog xaiv lwm cov tshuaj buffering raws li kev sim xav tau). Thov nco ntsoov tias poov tshuaj permanganate yog cov oxidant muaj zog thiab yuav tsum tau ceev faj thiab tsis txhob sib cuag nrog cov khoom siv hluav taws xob.
Kev sib xyaw:
Ntxiv cov isoamyl cawv, poov tshuaj permanganate, thiab sodium carbonate (los yog tus neeg sawv cev buffering) rau hauv cov hlab ntsha uas muaj cov dej tsim nyog, thiab tig rau lub stirrer kom tag nrho cov khoom xyaw.
(2) Cov tshuaj tiv thaiv pib
peb tuaj yeem sau qhov sib npaug ntawm cov tshuaj tiv thaiv tseem ceeb:
CH3CH2CH (CH3) CH2OH+KMnO4 → CH3CH2CH (CH3) COOH+Mn2++lwm cov khoom
Cua sov:
Tshav kub cov tshuaj tiv thaiv sib tov rau 50-70℃thaum nplawm. Qhov ntsuas kub no yog xaiv los ntawm kev sim cov xwm txheej thiab cov khoom ntawm cov tshuaj reactants, aiming kom ntseeg tau tias cov tshuaj tiv thaiv zoo thiab tsis txhob cuam tshuam rau sab tsis tsim nyog.
Reaction sib npaug:
Nyob rau hauv cov huab cua kub, isoamyl cawv yog oxidized rau isovaleri acid los ntawm poov tshuaj permanganate. Cov tshuaj tiv thaiv no yog cov txheej txheem oxidation nyuaj uas muaj ntau theem nruab nrab thiab cov khoom lag luam, tab sis kom yooj yim rau cov lus piav qhia.
Nws yuav tsum raug sau tseg tias qhov sib npaug no tsis pom tag nrho cov khoom nruab nrab thiab los ntawm - cov khoom uas yuav raug tsim tawm thaum lub sijhawm cov txheej txheem tshuaj tiv thaiv. Qhov tseeb, poov tshuaj permanganate tau dhau los ua ntau theem txo thaum oxidizing cawv, thaum kawg tsim cov khoom xws li manganese ions (xws li Mn2+) thiab oxygen. Nyob rau tib lub sijhawm, kuj tseem tuaj yeem ua tsis tiav isopentanol, decomposition khoom ntawm poov tshuaj permanganate (xws li manganese dioxide), thiab ntsev tebchaw tsim los ntawm kev hloov pH ntawm sodium carbonate hauv cov tshuaj tiv thaiv.
(3) Tom qab kev tshuaj xyuas
Lim:
Tom qab cov tshuaj tiv thaiv tiav, txias cov tshuaj tiv thaiv sib tov rau hauv chav tsev kub thiab tshem tawm cov manganese sludge generated los ntawm kev ua haujlwm pom. Manganese av nkos feem ntau yog nag lossis daus ntawm manganese oxides, uas tuaj yeem sib cais los ntawm kev daws los ntawm kev pom.
Ntxuav:
Ntxuav lub ncuav mog qab zib nrog dej kub kom tshem tawm cov reactants lossis cov khoom uas txuas rau nws. Cov kauj ruam no yuav pab txhim kho qhov purity ntawm cov khoom thiab txo qhov nyuaj ntawm kev ua haujlwm tom ntej.
(4) Cov khoom rho tawm thiab purification
Ua ke filtrate:
Muab cov lim dej lim rau hauv lub thawv huv.
Kev sib cais:Cais cov roj txheej ntawm txheej dej los ntawm kev sib cais funnel. Cov roj reservoir feem ntau muaj isovaleri acid thiab lwm yam organic impurities uas yog insoluble hauv dej.
Ntxuav thiab concentration:
Ntxuav cov filtrate ua ke kom tshem tawm cov khoom seem thiab cov ntsev sib xyaw. Tom qab ntawd, cov kuab tshuaj (xws li dej) raug tshem tawm los ntawm kev ua haujlwm evaporation concentration kom txhawb cov khoom isovaleri acid.
Kho tus nqi pH:
Ntxiv ib qho nyiaj tsim nyog ntawm sulfuric acid (los yog lwm yam acidic) rau cov tshuaj concentrated los kho pH tus nqi ntawm cov tshuaj rau 2-3. Cov kauj ruam no yog los nag lossis daus isovaleri acid nyob rau hauv daim ntawv ntawm cov roj txheej. Vim nws insolubility nyob rau hauv dej nyob rau hauv acidic tej yam kev mob, isovaleri acid yuav ntab saum cov tshuaj nyob rau hauv daim ntawv ntawm ib tug roj txheej.
Distillation purification:
Cov txheej roj sib cais yog raug rau kev ua haujlwm distillation kom ntxiv purify isovaleri acid. Vim yog qhov tshwj xeeb kub kub ntawm isovaleri acid (kwv yees li 173-176 degree), ntshiabisovaleric acidtuaj yeem tau los ntawm distilling thiab sau cov feem hauv qhov ntsuas kub no.
FAQ
Isovaleric acid tsw zoo li cas?
IVA feem ntau tau piav qhia tias muaj qhov tsw ntawmcheese, hws thom khwm, ntses ntses, los yog lub cev tsw.
Dab tsi yog isovaleric acid siv rau?
Isovaleric acid, tseem hu ua 3-methylbutanoic acid, feem ntau yog siv rauester synthesis thiab ua lub tsev thaiv hauv cov tshuaj tiv thaiv organic.
Lwm lub npe rau isovaleric acid yog dab tsi?
Isovaleric acid, tseem hu ua3-methylbutanoic acid los yog -methylbutyric acid, yog ib ceg - saw alkyl carboxylic acid nrog cov tshuaj formula (CH3)2CHCH2CO2H.
Lub hauv paus chiv keeb ntawm isovaleric acid yog dab tsi?
Isovaleric acid yogtsim nyob rau hauv txoj hnyuv los ntawm plab kab mob los ntawm fermentation ntawm amino acids (ie leucine). Nws tuaj yeem nqus tau los ntawm cov khoom noj khoom haus.
Cim npe nrov: Isovaleric acid CAS 503-74-2, lwm tus neeg, manufacturers, hoobkas, lag luam wholesale, yuav, nqe, tej, kev muag khoom