バナナオイル(酢酸イソアミル)の合成
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バナナ風味を生み出すエステルを作る
目的
酢酸とイソアミルアルコールのフィッシャー・エステル化により酢酸イソアミル(バナナオイル)を合成し、エステルが果実の香りを作る仕組みを実証する。
背景
Isoamyl acetate is the ester responsible for the characteristic smell of bananas. It is synthesized by the acid-catalyzed reaction of isoamyl alcohol with acetic acid. This experiment demonstrates ester formation, liquid-liquid extraction, and the connection between molecular structure and sensory properties.
安全上の警告
- Concentrated H₂SO₄ is extremely corrosive
- Glacial acetic acid causes burns
- Isoamyl alcohol is flammable
- Work in a fume hood throughout
必要なPPE
材料
-
Isoamyl alcohol (3-methyl-1-butanol) (5 mL)
-
Glacial acetic acid (7 mL)Excess
-
Sulfuric acid (H₂SO₄) (1 mL)Concentrated, catalyst
-
Sodium bicarbonate solution (50 mL)5%
-
Anhydrous sodium sulfate (5 g)Drying agent
器具
手順
Add 5 mL isoamyl alcohol and 7 mL glacial acetic acid to the round-bottom flask with boiling chips.
Slowly add 1 mL concentrated H₂SO₄ as catalyst.
Attach reflux condenser and heat at gentle reflux for 60 minutes.
Cool and transfer to a separating funnel. Add 25 mL water and shake.
Wash the organic layer with 25 mL of 5% NaHCO₃. Vent frequently.
Dry the organic layer over Na₂SO₄ for 10 minutes. Filter and smell by wafting.
Calculate the yield and record the banana-like aroma.
予想される結果
A clear, pale yellow liquid with a strong banana aroma (isoamyl acetate). Typical yield is 50-65%. The unmistakable banana smell confirms successful ester formation.
後片付け
Dispose of organic waste in designated containers. Neutralize acid waste. Rinse glassware with acetone then water.
詳細
- カテゴリ
- Organic Synthesis
- 難易度
- Advanced (University)
- 所要時間
- 90 分
- 推定費用
- $22.00
- ステップ数
- 7
- 材料
- 5