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Title
Isolation of acetosyringone and cinnamic acids from straw soda cooking black liquor and simplified synthesis of hydroxyacetophenones
Authors
HAO REN HUAMIN ZHAI YAN ZHANG YONGCAN JIN and SHIGETOSHI OMORI
Received
June 7, 2012
Published
Volume 47 Issue 3-4 March-April
Keywords
acetosyringone, hydroxyacetophenone, cinnamic acid, solvent fractionation, synthesis, polyphosporic acid, condensation reagent
Abstract
Acetosyringone, a phenolic ketone, and two substituted cinnamic acids were isolated from wheat straw soda cooking
effluent or black liquor by solvent fractionation, silica gel column chromatography and crystallization. The three
compounds were identified as acetosyringone, ferulic acid and p-coumaric acid by MS, 1
H-NMR, 13C-NMR and melting point analyses. The isolation of these compounds from black liquor (BL) was quite tedious; therefore a novel
but simple synthesis approach was attempted for the hydroxyacetophenones (acetosyringone, acetoguaiacone and phydroxyacetophenone). The spectroscopic data for the three isolated compounds and the three synthesized compounds were all consistent with the data that would be expected for authentic hydroxyacetophenones and substituted cinnamic
acids.
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