Cinnamamide

Usage: Used as an intermediate in organic synthesis. Spices - mainly used for the preparation of gooseberry, peach, strawberry, cherry, cocoa and chocolate aroma strong flavor. Storage: Store in an airtight container and in a cool, dry place. Storage areas must be kept away from oxidants. Synthesis method: By chlorinating and acylation of cinnamic acid. Cinnamamide was distilled from the crude product by reduced pressure using cinnamic acid and dichlorosulfoxide at 60-70℃ for 3-4 hours and the crude product was obtained by vacuum distillation. The cinnamoyl chloride was slowly added to the concentrated ammonia water below30℃and stirred for 1 hour at the temperature below 30℃ 24h, pour in a large amount of distilled water, centrifugally shake dry, wash, re-crystallize with dilute ethanol to get finished product.