Preparation and use of vanillin

Background and overview

The chemical name of vanillin is 4-hydroxy-3-methoxybenzaldehyde, also known as methyl protocatechualdehyde and vanillin. It is one of the spice with the largest output in the world. It has sweet bean and powder aroma. It can be used as a fixative, coordinator and flavoring agent. It is widely used in food, beverage, cosmetics, daily chemicals and pharmaceutical industries. . White to slightly yellow crystal or crystalline powder. Slightly sweet, soluble in hot water, glycerin and alcohol, insoluble in cold water and vegetable oils. The aroma is stable and not volatile at higher temperatures. Easily affected by light, gradually oxidized in the air, and easy to change color when encountering alkali or alkaline substances. It is easy to be oxidized in the air, and easy to change color when it encounters alkaline substances. Vanillin has certain antioxidant and anti-cancer effects, and can participate in signal transmission between bacterial cells. In the future, these potential application areas will drive the rapid growth of vanillin market demand.

preparation

A flavorant for preparing vanillin, comprises the following steps:(1) Condensation reaction: in of guaiacol, 1st lye, water bath [...] 35 °C, 2nd instillment second grade mixture of acid and alkali, dropping time control in 3 h, after the completion of the dropping the temperature to 60 °C, thermal insulation reaction 2 h, after the reaction, sulfuric acid solution to regulate pH to 3, then the 1st organic solvent extraction for two, separating the aqueous phase; the 1st solvent with the weight ratio of the guaiacol 8:1 ;(2) Oxidation reaction: the NaOH aqueous solution is added into the aqueous phase, the yield value to pH 12, into the material in a high-pressure reactor, add a certain amount of catalyst, raising the temperature to 80 °C, compressed air to 0.7 mpa, keep the reaction PH value is 12 until a reaction is finished, by oxidizing liquid;(3) Decarboxylation reaction: adding sulfuric acid to the oxidizing liquid in the solution, the pH value modulation 4, heating up to 60 °C, thermal insulation 0.5 h, after the reaction, the organic solvent used for extraction reaction 2nd, separation leaves the oil phase, after rectification, recrystallized to obtain edible perfume vanillin;

Use

Vanillin is one of the most used food flavoring agents in the world, and has the reputation of "the king of edible flavors". It is mainly used as a flavor enhancer in the food industry, and is used in cakes, ice cream, soft drinks, chocolate, baking sugar and wine. The maximum usage amount of baked food is 220mg·kg-1, and the maximum usage amount of chocolate is 970mg·kg-1. It can also be used as a food preservative additive for various foods and condiments; in the cosmetic industry, it can be used as a food preservative additive. Flavoring agent in perfumes and face creams; in the daily chemical industry, it can be used for the aroma modification of daily chemicals; in the chemical industry, it is used as a defoaming agent, a vulcanizing agent and a chemical precursor; it can also be used in analytical tests, such as Tests for amino compounds and certain acids; in the pharmaceutical industry, as an odor masking agent. It can be used as a pharmaceutical intermediate in the pharmaceutical industry, including for the treatment of skin diseases. Vanillin is also a natural bacteriostatic agent that controls enzymatic browning and softening. In the field of food, it is often used in combination with other antibacterial methods. Vanillin has inhibitory effect on Escherichia coli and Staphylococcus aureus; Vanillin has certain antioxidant and anticancer effects, and can participate in the signal transmission between bacterial cells. In the future, these potential application areas will drive the rapid growth of market demand for vanillin.

References

【1】CN108299199,2018,A

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