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Method for preparing dibenzyl disulfide

A technology of dibenzyl disulfide and benzyl chloride, which is applied in the field of preparation of dibenzyl disulfide, can solve the problems of long operation period, low yield of disulfide organic compounds, waste of raw materials, etc. The effect of time and temperature reduction, easy control of the reaction process, and reduced energy consumption

Inactive Publication Date: 2009-12-23
TIANJIN CHEM REAGENT RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] 1. The reaction is carried out under ethanol reflux (about 80°C). The reaction time is relatively long, generally 3 to 4 hours, and the solvent ethanol must be recovered after the reaction is completed. The operation cycle is long and consumes more energy;
[0010] 2. Due to the long-term heating in the reaction, part of the disulfide will be decomposed into sulfide (R-S-R). If the chlorinated alkanes or chlorinated aromatics are sensitive to temperature, more by-products will be formed, which will bring pressure to the purity control. come difficult;
[0011] 3. The yield of the finished product after the reaction is low, generally less than or equal to 70%, resulting in waste of raw materials;
[0012] 4. For some chlorinated alkanes and chlorinated aromatics with low reactivity, the yield of disulfide organic compounds will be lower, even less than 50%.

Method used

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  • Method for preparing dibenzyl disulfide
  • Method for preparing dibenzyl disulfide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Preparation of Na 2 S 2

[0028] Put 250 milliliters of water and 100 grams of sodium sulfide in a 500 milliliter flask equipped with an electric stirrer, a thermometer and a reflux device, heat and stir to become a solution, then add 41 grams of sulfur powder (the same molar number as sodium sulfide) and react at 65 ° C 1 hour becomes Na 2 S 2 aqueous solution;

[0029] 2. Preparation of Dibenzyl Disulfide

[0030] In the above Na 2 S 2 Add 2.82 grams of CAT (Na 2 S 2 2% of weight) and 324 grams (2 times Na 2 S 2 moles) benzyl chloride, stirred and reacted at 50°C for 10 minutes, cooled the feed liquid to 20°C, neutralized the feed liquid with hydrochloric acid to neutrality, separated the water phase, washed the organic phase with water, dried, and recrystallized with ethanol to obtain Symmetrical dibenzyl disulfide, its yield is 85%, the content of dibenzyl disulfide is 98.2%, M.P.71~72°C, the product is light yellow crystal, and the sensory feature is ...

Embodiment 2

[0032] 1. Preparation of Na 2 S 2

[0033] Operation method is with embodiment 1;

[0034] 2. Preparation of Dibenzyl Disulfide

[0035] 141 g Na 2 S 2 After mixing with water to make an aqueous solution, add 8.46 grams of CAT (Na 2 S 2 6% of weight) and 270 grams of (Na 2 S 2 The molar ratio to benzyl chloride is 0.6) benzyl chloride, stirred and reacted at 30°C for 40 minutes, cooled the feed liquid to 20°C, neutralized the feed liquid with hydrochloric acid to neutrality, separated the water phase, washed the organic phase with water, dried, and then Recrystallize with ethanol to obtain symmetrical dibenzyl disulfide, the yield is 90%, the content of dibenzyl disulfide is 98.5%, M.P.71~72℃, the product is light yellow crystal, and the sensory feature is relatively strong burnt sweet smell.

Embodiment 3

[0037] 1. Preparation of Na 2 S 2

[0038] Operation method is with embodiment 1;

[0039] 2. Preparation of Dibenzyl Disulfide

[0040] 141 g Na 2 S 2 After mixing with water to make an aqueous solution, add 4.23 grams of CAT (Na 2 S 2 3% by weight) and 203 grams of (Na 2 S 2 The molar ratio to benzyl chloride is 0.8) benzyl chloride, stirred and reacted at 40°C for 25 minutes, cooled the feed liquid to 20°C, neutralized the feed liquid with hydrochloric acid to neutrality, separated the water phase, washed the organic phase with water, dried, and then Recrystallize with ethanol to obtain symmetrical dibenzyl disulfide, the yield is 87%, the content of dibenzyl disulfide is 98.13%, M.P.71~72℃, the product is light yellow crystal, and the sensory feature is relatively strong burnt sweet smell.

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Abstract

The invention relates to a method for preparing dibenzyl disulfide. The innovation points of the invention are that: water is taken as a reaction solvent; Na2S2, benzyl chloride and a catalyst are mixed and then react; the reaction temperature is between 30 and 50 DEG; the reaction time is between 10 and 40 minutes; the temperature of a reaction liquid is cooled to 20 DEG C after the reaction is finished; the pH value is adjusted to 7; and a separated organic phase is washed, dried and purified to obtain the dibenzyl disulfide. The method uses trioctylmethylammonium chloride as the catalyst to perform a catalytic reaction on the mixed Na2S2 and benzyl chloride, and has high yield of finished products which is improved by 15 to 20 percent compared with the prior synthetic method; and the method greatly reduces reaction time and reaction temperature, is easy to control reaction process, has few byproducts, and reduces the consumption of energy sources.

Description

technical field [0001] The invention relates to the field of fine chemicals, in particular to a preparation method of dibenzyl disulfide. Background technique [0002] Disulfide organic compound is an important organic intermediate, which has an important application in organic synthesis, especially in the synthesis of physiologically active compounds, and disulfide organic compound is also an important edible flavor monomer, which can be used in Flavoring flavors for prepared foods, which are widely used as flavor enhancers for convenience foods, among which symmetrical disulfide organic compounds, such as dimethyl disulfide, have a strong onion smell and are widely used in meat In the seasoning of , barbecue and soup, for example, difurfuryl disulfide has the smell of barbecue, roasting and caramel, and is mainly used for coffee and meat seasoning, while dibenzyl disulfide has caramel flavor , roasted aroma, mainly used for flavoring coffee, cocoa, sweet sauce and caramel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07C321/20C07C319/22
Inventor 王淑萍
Owner TIANJIN CHEM REAGENT RES INST
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