Preparation of curcumin, useful in foodstuffs, comprises reacting vanillin with 2,4-pentandione and boron trioxide in the presence of an amine in an inert solvent, removing the solvent, followed by hydrolyzing and separating
Preparation of curcumin (I) comprises reacting vanillin (II) with 2,4-pentandione (III) and boron trioxide in the presence of an amine in an inert solvent; partially removing the solvent; hydrolyzing the received raw product through supplementation of water and separating the received (I) from the a...
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| creator | WEGNER, CHRISTOPH |
| description | Preparation of curcumin (I) comprises reacting vanillin (II) with 2,4-pentandione (III) and boron trioxide in the presence of an amine in an inert solvent; partially removing the solvent; hydrolyzing the received raw product through supplementation of water and separating the received (I) from the aqueous phase. Preparation of curcumin (I) comprises reacting vanillin with 2,4-pentandione and boron trioxide in the presence of an amine in an inert solvent, partially removing the solvent, hydrolyzing the received raw product through supplementation of water and separating the received (I) from the aqueous phase.
Die vorliegende Erfindung betrifft ein Verfahren zur Herstellung von Curcumin der Formel (I) DOLLAR F1 durch Umsetzung von Vanillin der Formel (II) DOLLAR F2 mit 2,4-Pentandion der Formel (III) DOLLAR F3 und B¶2¶O¶3¶ in Gegenwart eines Amins in einem unter den Reaktionsbedingungen inerten Lösungsmittel, anschließendes zumindest teilweises Entfernen des Lösungsmittels, Hydrolyse des so erhaltenen Rohproduktes durch Zugabe von Wasser und Abtrennung des erhaltenen Curcumins von der wässrigen Phase. |
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Die vorliegende Erfindung betrifft ein Verfahren zur Herstellung von Curcumin der Formel (I) DOLLAR F1 durch Umsetzung von Vanillin der Formel (II) DOLLAR F2 mit 2,4-Pentandion der Formel (III) DOLLAR F3 und B¶2¶O¶3¶ in Gegenwart eines Amins in einem unter den Reaktionsbedingungen inerten Lösungsmittel, anschließendes zumindest teilweises Entfernen des Lösungsmittels, Hydrolyse des so erhaltenen Rohproduktes durch Zugabe von Wasser und Abtrennung des erhaltenen Curcumins von der wässrigen Phase.</description><language>eng ; ger</language><subject>ACYCLIC OR CARBOCYCLIC COMPOUNDS ; ADHESIVES ; CHEMISTRY ; DYES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; LAKES ; METALLURGY ; MISCELLANEOUS APPLICATIONS OF MATERIALS ; MISCELLANEOUS COMPOSITIONS ; MORDANTS ; NATURAL RESINS ; ORGANIC CHEMISTRY ; ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES ; PAINTS ; POLISHES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2006</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20060824&DB=EPODOC&CC=DE&NR=102005008262A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20060824&DB=EPODOC&CC=DE&NR=102005008262A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WEGNER, CHRISTOPH</creatorcontrib><title>Preparation of curcumin, useful in foodstuffs, comprises reacting vanillin with 2,4-pentandione and boron trioxide in the presence of an amine in an inert solvent, removing the solvent, followed by hydrolyzing and separating</title><description>Preparation of curcumin (I) comprises reacting vanillin (II) with 2,4-pentandione (III) and boron trioxide in the presence of an amine in an inert solvent; partially removing the solvent; hydrolyzing the received raw product through supplementation of water and separating the received (I) from the aqueous phase. Preparation of curcumin (I) comprises reacting vanillin with 2,4-pentandione and boron trioxide in the presence of an amine in an inert solvent, partially removing the solvent, hydrolyzing the received raw product through supplementation of water and separating the received (I) from the aqueous phase.
Die vorliegende Erfindung betrifft ein Verfahren zur Herstellung von Curcumin der Formel (I) DOLLAR F1 durch Umsetzung von Vanillin der Formel (II) DOLLAR F2 mit 2,4-Pentandion der Formel (III) DOLLAR F3 und B¶2¶O¶3¶ in Gegenwart eines Amins in einem unter den Reaktionsbedingungen inerten Lösungsmittel, anschließendes zumindest teilweises Entfernen des Lösungsmittels, Hydrolyse des so erhaltenen Rohproduktes durch Zugabe von Wasser und Abtrennung des erhaltenen Curcumins von der wässrigen Phase.</description><subject>ACYCLIC OR CARBOCYCLIC COMPOUNDS</subject><subject>ADHESIVES</subject><subject>CHEMISTRY</subject><subject>DYES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>LAKES</subject><subject>METALLURGY</subject><subject>MISCELLANEOUS APPLICATIONS OF MATERIALS</subject><subject>MISCELLANEOUS COMPOSITIONS</subject><subject>MORDANTS</subject><subject>NATURAL RESINS</subject><subject>ORGANIC CHEMISTRY</subject><subject>ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES</subject><subject>PAINTS</subject><subject>POLISHES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2006</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNj79OxDAMh7swIOAdvLD1pFz5I1YEhxgZ2E8hda6RUjtykh7laXkUHHRiZrJl__x98nn3_SaYrNgSmIA9uCquzoF6qBl9jRAIPPOYS_U-9-B4ThIyZhC0rgQ6wGIpxKi5YygTDP3tJiEVS6MiEbTCB4vSiwT-DCM2ZJkQkmBGcti0lsCq9XenvXZSIHNclNSraualqdrZ39RzjHxExa8wraNwXL9aqBnz6Sk6XHZn3saMV6d60V2_7N6fXjeYeI85WYeEZf-825rBmDtjHob74XF789_cD-xUbnk</recordid><startdate>20060824</startdate><enddate>20060824</enddate><creator>WEGNER, CHRISTOPH</creator><scope>EVB</scope></search><sort><creationdate>20060824</creationdate><title>Preparation of curcumin, useful in foodstuffs, comprises reacting vanillin with 2,4-pentandione and boron trioxide in the presence of an amine in an inert solvent, removing the solvent, followed by hydrolyzing and separating</title><author>WEGNER, CHRISTOPH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_DE102005008262A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; ger</language><creationdate>2006</creationdate><topic>ACYCLIC OR CARBOCYCLIC COMPOUNDS</topic><topic>ADHESIVES</topic><topic>CHEMISTRY</topic><topic>DYES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>LAKES</topic><topic>METALLURGY</topic><topic>MISCELLANEOUS APPLICATIONS OF MATERIALS</topic><topic>MISCELLANEOUS COMPOSITIONS</topic><topic>MORDANTS</topic><topic>NATURAL RESINS</topic><topic>ORGANIC CHEMISTRY</topic><topic>ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES</topic><topic>PAINTS</topic><topic>POLISHES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>WEGNER, CHRISTOPH</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WEGNER, CHRISTOPH</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation of curcumin, useful in foodstuffs, comprises reacting vanillin with 2,4-pentandione and boron trioxide in the presence of an amine in an inert solvent, removing the solvent, followed by hydrolyzing and separating</title><date>2006-08-24</date><risdate>2006</risdate><abstract>Preparation of curcumin (I) comprises reacting vanillin (II) with 2,4-pentandione (III) and boron trioxide in the presence of an amine in an inert solvent; partially removing the solvent; hydrolyzing the received raw product through supplementation of water and separating the received (I) from the aqueous phase. Preparation of curcumin (I) comprises reacting vanillin with 2,4-pentandione and boron trioxide in the presence of an amine in an inert solvent, partially removing the solvent, hydrolyzing the received raw product through supplementation of water and separating the received (I) from the aqueous phase.
Die vorliegende Erfindung betrifft ein Verfahren zur Herstellung von Curcumin der Formel (I) DOLLAR F1 durch Umsetzung von Vanillin der Formel (II) DOLLAR F2 mit 2,4-Pentandion der Formel (III) DOLLAR F3 und B¶2¶O¶3¶ in Gegenwart eines Amins in einem unter den Reaktionsbedingungen inerten Lösungsmittel, anschließendes zumindest teilweises Entfernen des Lösungsmittels, Hydrolyse des so erhaltenen Rohproduktes durch Zugabe von Wasser und Abtrennung des erhaltenen Curcumins von der wässrigen Phase.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | ACYCLIC OR CARBOCYCLIC COMPOUNDS ADHESIVES CHEMISTRY DYES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES LAKES METALLURGY MISCELLANEOUS APPLICATIONS OF MATERIALS MISCELLANEOUS COMPOSITIONS MORDANTS NATURAL RESINS ORGANIC CHEMISTRY ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES PAINTS POLISHES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Preparation of curcumin, useful in foodstuffs, comprises reacting vanillin with 2,4-pentandione and boron trioxide in the presence of an amine in an inert solvent, removing the solvent, followed by hydrolyzing and separating |
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