Preparation:

a 2-acetyl furan preparation method:

1) Extraction of volatile oil: take the dry ground part of Perilla, after crushing, put it in the volatile oil extractor, extract it by steam distillation for 6h, and dry it with anhydrous sodium sulfate to obtain volatile oil. The volatile oil is stored in the refrigerator at 4℃. The yield of volatile oil was 0.24%.

2) Compound separation: 10ml of volatile oil of Perilla Perilla was subjected to normal phase silica gel column chromatography (160-200 mesh), the silica gel column size was 50mm×500mm, elution in 5 gradients, each gradient obtained 5 flow segments, each flow segment was 200mL, and the solvent was recovered under pressure at 35℃. The five gradients are n-hexane, n-hexane-ethyl acetate 80:1, n-hexane-ethyl acetate 50:1, n-hexane-ethyl acetate 20:1, ethyl acetate. The compound 2-acetylfuran 2.5g was obtained from 25 fractions and 9 fractions were separated by normal silica gel column chromatography.

Chemical Properties: A yellow-brown liquid with an aroma of almond, nut, yeast, milk and sweet caramel. Melting point 26 ~ 28℃, boiling point 173℃. Relative density (d2525)1.098, refractive index (nD20)1.5017. Insoluble in water, soluble in ethanol, ether, propylene glycol. Natural products are found in the volatile aroma components of coffee, tomatoes, beer, green tea, raisins and potato chips.