棕榈酸维生素C酯的合成及应用

随着人们生活水平不断提高,糕点、快餐方便食品的需求量增大,肉类深加工食品和含油脂食品、奶制品增多,而且质量要求不断提高。食品添加用抗氧剂的消费量有显著增长的趋势,其中棕榈酸维生素C酯占有很大的比重。如1994年,美国合成类和天然类抗氧剂消费量达到约8200吨,而其中棕榈酸维生素C酯达到7400吨左右,约占总消耗量的90％。而我国棕榈酸维生素C酯无论是生产和应用均仅处手开发阶段,有着巨大的发展潜力。     

脂肪酶催化合成维生素A酯

研究了有机溶剂中脂肪酶催化合成维生素A酯。对催化合成维生素A棕榈酸酯反应的脂肪酶和反应介质进行了比较,同时对影响合成维生素A棕榈酸酯反应的因素(温度、初始水含量、底物摩尔比、反应时间和酶量等)进行了探讨,优化了反应条件:在10mL不含水分的正己烷中,0.200g维生素A醋酸酯和0.468g棕榈酸在酶量为10%(指固定化酶与维生素A醋酸酯的质量比)的固定化脂肪酶催化下,在30℃、190r/min下反应6h,转化率可以达到75%,固定化酶可连续使用6次以上。     

维生素C棕榈酸酯的合成

对在浓硫酸催化下维生素C和棕榈酸直接酯化合成维生素C棕榈酸酯的工艺进行了改进,主要是在分离过程中选 取了更适宜的萃取剂,并对工艺条件进行优化。该方法操作简单,步骤少且收率高,更适宜工业化生产。产品标准符合美国药典。     

一步法合成维生素A棕榈酸酯

一步法合成维生素A棕榈酸酯,以维生素A醇为起始原料,利用催化剂量的脱水剂与酰化反应催化剂等方式,可以得到高纯的产物。此法摩尔收率达91％以上,全反式达到96％以上,生物效价达170万单位以上,与酶催化法及其它化学法合成维生素A棕榈酸酯比,它有收率高,生产周期短、投资少、环保节能等优点。     

酯交换工艺合成维生素A棕榈酸酯

采用酯交换工艺合成VA棕榈酸酯。K2CO3作为酯交换催化剂,采用过量VA醋酸酯,促使棕榈酸甲酯完全反应。开发了结晶精制技术,把反应产物中未反应的VA醋酸酯结晶分离,获得的VA棕榈酸酯产品含量≥170万IU/g。     

超声酶促维生素A棕榈酸酯反应的动力学

考察超声辐照下影响合成维生素A棕榈酸酯反应的因素(溶剂、底物摩尔比、底物浓度、反应时间、酶量和超声功率),并优化了反应条件:在10 mL的正己烷溶剂中,0.164 g维生素A醋酸酯和0.32 g棕榈酸,在酶与维生素A醋酸酯的质量比为1∶4的固定化脂肪酶Novozym 435催化下,超声功率为90 W,反应6 h,酯化率可达82%。并对其动力学进行了研究,由非线性拟合得到动力学参数:最大反应初速率(rmax)为0.522 mmol/(min.g);维生素A醋酸酯的米氏常数为0.404 mmol/L;棕榈酸的米氏常数为0.034 mmol/L。     

维生素A棕榈酸酯残留测试

维生素A椋榈酸酯中可能残留的溶剂为甲醇、正己烷。我们根据产品特性和残留溶剂的特性得出甲醇和正己烷测试方法。方法以异丙醇作为溶剂,采用SE30毛细管柱,检测器（FID）温度150℃;柱温：70℃;气化室温度：160℃;进样量0．5μl。结果测定的溶剂在定量限范围内峰面积与进样浓度线性关系良好,线性回归相关系数均大于0．9950。结论该法准确、快速,可作为该品种残留溶剂的控制方法。     

吡哆醇二棕榈酸酯的合成

采用吡哆醇与棕榈酸为原料,水溶剂法合成吡哆醇二棕榈酸酯。通过正交实验得到适宜的反应条件为:棕榈酰氯与吡哆醇的质量比为2∶1,反应温度16℃,反应时间20 h,以吡哆醇计产率58.4%,纯度88.9%。     

曲酸双棕榈酸酯的合成

以棕榈酸、氯化亚砜为原料,在60~65℃下卤化合成棕榈酰氯;再以吡啶为催化剂、N,N-二甲基甲酰胺为溶剂,与曲酸酰化合成标题化合物,反应温度为15~25℃,收率88.0%。该方法具有操作简单、成本低等优点,适合工业化生产。     

Antioxidative properties and enzymatic synthesis of ascorbyl FA esters

Efficient synthesis of unsaturated FA esters of ascorbic acid is possible with only a small excess of one of the reactants in t-amyl alcohol using Candida antarctica lipase as biocatalyst. Using free acids, we obtained yields that were comparable to yields reached using vinyl-activated acyl donors (71, 80, and 86% yields of esters with FA excesses of 1∶1, 1∶1.5, and 1∶2, respectively). As very low water activity is needed to achieve sufficiently high yields of product, molecular sieves were used to improve the ascorbyl ester yields. Ascorbyl oleate is more amorphous and has a much lower m.p. and lower enthalpy of fusion than ascorbyl palmitate. This leads to a higher solubility of ascorbyl oleate in oil, resulting in an increased antioxidant effect compared to that of the palmitate. In an accelerated storage test using deodorized rapeseed oil, samples incubated with ascorbyl palmitate showed noticeable oxidation after 1 wk of storage, whereas samples incubated with ascorbyl oleate displayed negligible oxidation for 9 and 4 wk at 30 and 40°C, respectively.     

Ascorbic acid and ascorbyl palmitate have only minor effect on the formation and decomposition of methyl linoleate hydroperoxides

Effects of ascorbic acid (AA) and ascorbyl palmitate (AP) on lipid hydroperoxides were evaluated during the formation and decomposition of methyl linoleate hydroperoxides (ML‐OOH). AA and AP at 1 and 10 mM levels had no effect on the formation of ML‐OOH during the autoxidation of methyl linoleate at 40 °C. However, depending on the reaction medium, AA and AP at 0.2 and 2 mM either slightly inhibited or accelerated the decomposition of 40 mM cis, trans ML‐OOH in hexadecane or in hexadecane‐inwater emulsion. The increased decomposition rate of ML‐OOH, when compared to a control sample, was apparently due to the reductive activity of AA and AP on metal ions present in the system, as the addition of EDTA improved the stability of ML‐OOH. The more detailed analysis of the decomposition reactions of ML‐OOH suggests that under favorable reaction conditions AA and AP were, to some extent, capable of acting as hydrogen atom donors to peroxyl radicals and reducers of hydroperoxides to more stable hydroxy compounds. However, since all these effects of AA and AP on lipid hydroperoxides were relatively small, it is assumed that the antioxidative activity of AA and AP as well as their effect on the stability and reactions of lipid hydroperoxides in biological systems and in foods is mainly related to their synergistic interactions with other antioxidative compounds such as tocopherols.     

酯交换法合成L-抗坏血酸棕榈酸酯的工艺改进

以L—抗坏血酸和棕榈酸乙酯为原料，H2SO4为催化剂，酯交换法合成L—抗坏血酸棕榈酸酯。研究了L—抗坏血酸与棕榈酸乙酯的物质的量比、催化剂浓度、反应温度、反应时间等工艺条件对产率的影响。工艺条件优化后，产率达到75％，产品质量符合GB16314——1996标准。     

Biosysthesis of corn starch palmitate by lipase novozym 435

Esterification of starch was carried out to expand the usefulness of starch for a myriad of industrial applications. Lipase B from Candida antarctica, immobilized on macroporous acrylic resin (Novozym 435), was used for starch esterification in two reaction systems: micro-solvent system and solvent-free system. The esterification of corn starch with palmitic acid in the solvent-free system and micro-solvent system gave a degree of substitution (DS) of 1.04 and 0.0072 respectively. Esterification of corn starch with palmitic acid was confirmed by UV spectroscopy and IR spectroscopy. The results of emulsifying property analysis showed that the starch palmitate with higher DS contributes to the higher emulsifying property (67.6%) and emulsion stability (79.6%) than the native starch (5.3% and 3.9%). Modified starch obtained by esterification that possesses emulsifying properties and has long chain fatty acids, like palmitic acid, has been widely used in the food, pharmaceutical and biomedical applications industries.     

High yields of ascorbyl palmitate by thermostable lipase-mediated esterification

High yields of ascorbyl palmitate (6-O-palmitoyl-l-ascorbic acid) were obtained by lipase-mediated esterification using Bacillus stearothermophilus SB 1 lipase. The final yield was greatly influenced by the initial water content of the system, quantity of enzyme, and molar ratio of palmitic acid to l-ascorbic acid. Reaction rates increased directly with temperature from 40 to 100°C. Maximum conversion (97%) was achieved after 30 min at 100°C (solvent-free), 1 h at 80°C (solvent-free), and 2 h at 60°C (solvent/hexane). The synthesis was scaled up to 1-l volume with 95% conversion using 50 mmoles of ascorbic acid and 250 mmoles of palmitic acid in hexane. Similar yields of ester were obtained in five repetitive cycles using 5 g enzyme immobilized on Accurel. The present B. stearothermophilus SB 1 lipase was a more efficient catalyst for the synthesis of ascorbyl palmitate than other commercial lipases.     

Influence of ascorbic acid and ascorbyl palmitate on the aroma composition of an oxidized vegetable oil and its emulsion

The formation of conjugated diene hydroperoxides and hexanal was compared to the development of aroma profiles during initial lipid oxidation of a vegetable oil and its 40% oil-in-water emulsion at 60°C. The aroma profiles of the oil and the emulsion with and without addition of ascorbic acid or ascorbyl palmitate were compared. The aroma compounds were isolated under a model mouth system and analyzed by gas chromatography/sniffing port analysis. Detectable odors were found and corresponded to 11 and 14 volatile compounds in the oil and the emulsion, respectively. The emulsion had higher lipid oxidation rates than the oil. Addition of ascorbic acid and ascorbyl palmitate had little influence on the aroma composition of the oil. In the emulsion, addition of these compounds resulted in diminished generation of odor active compounds. Results of measurements of conjugated diene hydroperoxides and headspace hexanal corresponded to that of the lipid oxidation rate in general, but predicted insufficiently the alterations in the aroma compositions by antioxidants.     

棕榈酸异辛酯的合成工艺研究

以棕榈酸、异辛醇（2-乙基己醇）为原料、对甲基苯磺酸为催化剂直接合成棕榈酸异辛酯。考察了反应温度、催化剂用量、反应时间及带水剂用量对酯化反应的影响,确定了合成棕榈酸异辛酯的优化反应条件∶催化剂用量为0.15wt.%,反应回流分水2.5h,带水剂环己烷20mL,反应温度120～140℃,收率达89.7%。     

利用棕榈油合成棕榈酸甲酯的研究

以甲醇和从棕榈油中获得的棕榈酸为原料，以甲醇钠为催化剂，在８０℃下反应２．５ｈ合成棕榈酸甲酯。其产率为９８．８％，熔点为３０℃，酸价为０．９１。     

Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil

The effects of α-, γ/δ, and δ-tocopherol concentrates (0.2–2.0%) alone and in combination with ascorbyl palmitate (0.1%) and lecithin (0.5%) on oxidative stability and flavor of fish oil were studied. Stability was assessed on oil stored in air at 20°C by peroxide value (PV) and off-flavor formation. Polymer content, para-anisidine value, and conjugation were used to characterize selected samples. When used alone, the protective effect of the tocopherols, as measured by PV, was δ≫γ/δ≫α, especially at the 2% concentration. Binary systems of ascorbyl palmitate-lecithin and lecithin-γ/δ or-δ-tocopherol were strongly synergistic in delaying peroxidation. The ternary blends provided the greatest protection against autoxidation. Refined fish oil with 2% δ-tocopherol, 0.1% ascorbyl palmitate, and 0.5% lecithin showed no significant peroxidation at 20°C over a period of 6 mon. The original antioxidant effect noted for the ternary systems in delaying peroxidation was not reflected in improved flavor stability. Off-flavors developed within 3 wk, making the oils unsuitable for use at high concentrations in ambient products that are unprotected from air.