Preparation method of resveratrol nervonic acid ester

US11976038B1 · kind B1 · utility

Assignee

• INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, CHINESE ACADEMY OF AGRICULTURAL SCIENCES · CN

Inventors

• Qiang Wang · Philadelphia, US
• Qin Guo · Hubei, CN
• Tian Li · Beijing, CN
• Xiaoning Hu · Beijing, CN
• Manzhu Liang · Beijing, CN
• Yang Qu · Dalian, CN
• Zhenyuan Li · Beijing, CN

Key dates

• Filing date: Dec 28, 2023
• Grant date: May 7, 2024
• Expiry date: Dec 28, 2043

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C07C67/56
• WIPO field: Organic fine chemistry
• WIPO sector: Chemistry

Abstract

The present disclosure provides a preparation method of resveratrol nervonic acid ester, comprising the following steps of: step 1: weighing resveratrol, a nervonic acid and thiocarbonyldiimidazole according to a molar ratio of 1:1:0.8 to 1:7:11.2 in a reactor; step 2: adding a certain amount of solvent into the reactor to completely dissolve the reactants; and step 3: stirring for reaction at room temperature for 30 min to 180 min. The preparation method is safe, efficient and clean, and enables synthesis of the resveratrol nervonic acid ester with high conversion rate, high purity and high yield.