使用红外光谱分析仪对腰果单酚进行结构分析。重复测试。按n(酚羟基)：n(ECH)：n(四乙基溴化铵)=1：9：0.003的摩尔比称取腰果酚，环氧氯丙烷，四乙基溴化铵（催化剂用等质量的去离子水溶解）加入四口烧瓶中，置于油浴锅中100℃回流搅拌10min，加入5g的33 wt.%的NaOH溶液使PH呈碱性，恒温40min。降温至75℃，逐滴滴加33 wt.%的NaOH溶液，其中n(NaOH)/n(腰果酚)=1.3:1。保持回流分水，测试回收水量，当其达到理论量后，停止反应。调整温度至75℃后，真空脱除环氧氯丙烷与水共沸物1h。将脱除水和大部分环氧氯丙烷的粗产物先抽滤，随后在转速为8000r/min，时间为10min的条件下离心除盐。取滤液，在125℃条件下，进一步真空脱除环氧氯丙烷1-2h后，得到产品环氧化腰果酚。

Use an infrared spectroscopy analyzer to analyze the structure of cashew mono phenols. Repeat the test. Weigh cashew phenol, epichlorohydrin, and tetraethyl ammonium bromide in a molar ratio of n (phenolic hydroxyl): n (ECH): n (tetraethyl ammonium bromide)=1:9:0.003, and add them to a four necked flask. Place them in an oil bath at 100 ℃ and stir for 10 minutes under reflux. Add 5g of 33 wt.% NaOH solution to make the pH alkaline, and maintain the temperature for 40 minutes. Lower the temperature to 75 ℃ and add 33 wt.% NaOH solution dropwise, where n (NaOH)/n (cashew phenol)=1.3:1. Maintain reflux water separation, test the recovered water volume, and stop the reaction when it reaches the theoretical amount. After adjusting the temperature to 75 ℃, vacuum remove the azeotrope of epichlorohydrin and water for 1 hour. The crude product that removes water and most of the epichlorohydrin is first filtered by suction, and then centrifuged for desalination at a speed of 8000r/min and a time of 10 minutes. Take the filtrate and further vacuum remove epichlorohydrin at 125 ℃ for 1-2 hours to obtain the product epoxidized cashew phenol.