Cinnamamide
Physical and chemical properties:white solid, slightly soluble in hot water, soluble in ethanol and ether.
Usage:
Used as an intermediate in organic synthesis.
Spices - mainly used for the preparation of gooseberry, peach, strawberry, cherry, cocoa and chocolate aroma strong flavor.
Storage:
Store in an airtight container and in a cool, dry place. Storage areas must be kept away from oxidants.
Synthesis method:
By chlorinating and acylation of cinnamic acid.was distilled from the crude product by reduced pressure using cinnamic acid and dichlorosulfoxide at 60-70℃ for 3-4 hours and the crude product was obtained by vacuum distillation. The cinnamoyl chloride was slowly added to the concentrated ammonia water below30℃and stirred for 1 hour at the temperature below 30℃ 24h, pour in a large amount of distilled water, centrifugally shake dry, wash, re-crystallize with dilute ethanol to get finished product.
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