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Low-bitterness L-menthol and preparation method thereof

A levomenthol and low-bitterness technology, which is applied in the preparation of sugar derivatives, chemical instruments and methods, sugar derivatives, etc., can solve the bitter aftertaste, unstable sweetness of bitter masking agents, and the inability of levomenthol to maintain a cool feeling And other issues

Pending Publication Date: 2021-09-10
ANHUI YINFENG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the sweetness of the bitterness masking agent is unstable and has a significant bitter aftertaste, and most of the levomenthols cannot maintain a continuous cool feeling, so it is necessary to develop a low bitterness, cool and lasting levomenthol

Method used

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  • Low-bitterness L-menthol and preparation method thereof
  • Low-bitterness L-menthol and preparation method thereof
  • Low-bitterness L-menthol and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Modified sweetener is made by following steps:

[0041] Step S1, add 21mL perchloric acid and 0.3mol resorcinol to the three-necked flask, stir evenly, add 0.33mol ethyl acetoacetate to it, reflux reaction for 5h, pour the reactant into ice water to precipitate, and use for precipitation 5% sodium hydroxide solution was dissolved, then 5% hydrochloric acid solution was added dropwise to precipitate again, the crude product was obtained by vacuum filtration, and then recrystallized with absolute ethanol to obtain intermediate 1;

[0042] Step S2, dissolving 0.2 mol of intermediate 1 in 15.5 mL of tetrahydrofuran, and reacting with 0.1 mol of chlorine gas under light conditions for 1 h to prepare intermediate 2;

[0043] Step S3, add 8.2mmol of naringin and 62mL of KOH solution with a mass fraction of 16% to the three-necked flask, stir and dissolve, heat to 75°C for 3 hours, adjust the pH to 5.5 with a 36% hydrochloric acid solution, and pump under reduced pressure filt...

Embodiment 2

[0048] Modified sweetener is made by following steps:

[0049] Step S1, add 22mL perchloric acid and 0.3mol resorcinol to the three-neck flask, stir evenly, add 0.33mol ethyl acetoacetate to it, reflux reaction for 5h, pour the reactant into ice water to precipitate out, use for precipitation 5% sodium hydroxide solution was dissolved, then 5% hydrochloric acid solution was added dropwise to precipitate again, the crude product was obtained by vacuum filtration, and then recrystallized with absolute ethanol to obtain intermediate 1;

[0050] Step S2, dissolving 0.2 mol of intermediate 1 in 15.8 mL of tetrahydrofuran, and reacting with 0.1 mol of chlorine gas under light conditions for 1 h to prepare intermediate 2;

[0051] Step S3, add 8.4mmol of naringin and 64mL of KOH solution with a mass fraction of 16% to the three-necked flask, stir and dissolve, heat to 75°C for 3 hours, adjust the pH to 6 with a 36% hydrochloric acid solution, and pump under reduced pressure filtered...

Embodiment 3

[0056] Modified sweetener is made by following steps:

[0057] Step S1, add 23mL perchloric acid and 0.3mol resorcinol to the three-neck flask, stir evenly, add 0.33mol ethyl acetoacetate to it, reflux reaction for 6h, pour the reactant into ice water to precipitate, and use for precipitation 5% sodium hydroxide solution was dissolved, then 5% hydrochloric acid solution was added dropwise to precipitate again, the crude product was obtained by vacuum filtration, and then recrystallized with absolute ethanol to obtain intermediate 1;

[0058] Step S2, dissolving 0.2 mol of intermediate 1 in 16.2 mL of tetrahydrofuran, and reacting with 0.1 mol of chlorine gas under light conditions for 1.5 h to obtain intermediate 2;

[0059] Step S3, add 8.5mmol of naringin and 66mL of KOH solution with a mass fraction of 16% to the three-necked flask, stir and dissolve, heat to 75°C for 4 hours, adjust the pH to 6.5 with a 36% hydrochloric acid solution, and pump under reduced pressure Filte...

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Abstract

The invention discloses low-bitterness L-menthol, belongs to the technical field of preparation of L-menthol, and aims to solve the problems that the sweetness of L-menthol is unstable, and continuous cooling feeling cannot be kept. The L-menthol is prepared from the following raw materials in parts by weight: 22-34 parts of L-menthol, 15-20 parts of mesoporous silica microspheres, 8-10 parts of a modified sweetening agent, 10-20 parts of deionized water, 10-15 parts of sodium alginate, 20-25 parts of maltodextrin, 2-3 parts of glucose and 2-3 parts of glycerol. The invention also discloses a preparation method of the L-menthol. According to the invention, the L-menthol is loaded on the mesoporous silica microspheres; the surface of the obtained microspheres is coated with a layer of modified sweetening agent film; the bitter taste of the L-menthol in the mouth is obviously reduced; and the film of the modified sweetening agent is also beneficial to the controllable slow release of the L-menthol, so that the continuous cooling feeling is kept.

Description

technical field [0001] The invention belongs to the technical field of levomenthol preparation, and relates to a low-bitterness levomenthol and a preparation method thereof. Background technique [0002] L-menthol is a white needle-like crystal extracted from the leaves and stems of mint, a plant of the Labiatodental family. It has the characteristic aroma and fragrance of mint, and is the most common natural cooling agent. Levomenthol can selectively act on the temperature sensor of the human body, and give people a cool feeling through the cold sensor, but at the same time it can also stimulate people's taste buds to produce a bitter feeling and a burning sensation. Referring to Chinese patent CN106579331A discloses a low-bitterness levomenthol, its preparation method and application, the invention uses fumed silica and activated carbon powder to process levomenthol, and uses a compound sweetener as a bitterness masking agent at the same time, and gradient cooling Low-bit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/00C07H1/00C07H15/203
CPCA23L27/2052A23L27/86A23L27/77A23L27/72C07H1/00C07H15/203A23V2002/00A23V2200/14A23V2250/1628A23V2250/5026A23V2250/5114A23V2250/61A23V2250/6406
Inventor 常松
Owner ANHUI YINFENG PHARMA
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