A novel process for preparing alpha-aspartic acid amides, particularly those suitable as non-nutritive sweeteners. This process involves the coupling reaction of an alpha-aspartate ester and a beta-hydroxy primary amine. The ester is reacted with the amine, one of which is preferably in stoichiometric excess, in a liquid phase system to form the alpha-aspartic acid amide. The amide is then recovered from the liquid phase system.
一种制备α-天门冬
氨酸酰胺,特别是适用于非营养性
甜味剂的α-天门冬
氨酸酰胺的新工艺。该工艺包括α-
天冬氨酸酯和β-羟基
伯胺的偶联反应。酯与胺在液相体系中反应生成α-天门冬
氨酸酰胺,其中一种胺的过量量最好达到一定的比例。然后从液相系统中回收酰胺。