Preparation Of Benzaldehyde By Micelle-catalytic Hydrolysis Of Cinnamon Oil

As the main material of food and drinks spice, benzaldehyde is vastly used in Food, Drinks, Health products, Medicine etc. The nature degree of benzaldehyde is required to be a higher standard in food additives because of the needs of safety and delicious. The traditional method of preparation of benzaldehyde synthesized from laetrile cost greatly. On the other hand, it is so difficult to remove the formonitrile. So the method is limited in use. Therefore, it is need to find the way to prepare benzaldehyde with nature materials in stead. Our laboratory choose the cetyltrimethytl ammonium bromide(CTAB) as the surfactant which has the micellar catalysis to the reaction. And the triethanolamine is used to instead of a part of sodium carbonate. Controlling the speed to drop the cinnamon oil, reacting and distilling at the same time is the new process. In laboratory and factory pilot plant scale experiments, 61% conversion were achieved under the conditions that reaction temperature, pH, quality of oil to water, concentration of CTAB, reaction time were controlled at 368K³75K, pH=10 with sodium carbonate and triethanolamine instead of sodium hydroxide, 1:4, 2.03*10^-3mol L^-1, 14hours.The micellar catalysis of sodium lauryl sulfate(SDS) and cetyltrimethytl ammonium bromide(CTAB) on the basic hydrolysis of natural cinnamon oil was investigated by micro-calorimeter. A new method of dealing with the calorimeter data is extracted by our laboratory. It is thought that the peak height needs to be adjusted. The rate constant and activation energy have been calculated. The surface charge were measured by the Zeta potential. Cetyltrimethytl ammonium bromide(CTAB) has the effects on not only reducing the interfacial tension, but also adsorbing OH- are investigated. In the end, according to the experimental results, we also proposed the plausible mechanisms.