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非水相介质杂醇油酶法转化天然酯类香料的研究
引用本文:王成涛,丁晓英,张佳婵,赵磊,孙宝国. 非水相介质杂醇油酶法转化天然酯类香料的研究[J]. 食品与机械, 2011, 27(6)
作者姓名:王成涛  丁晓英  张佳婵  赵磊  孙宝国
作者单位:1. 北京工商大学食品添加剂与配料北京高校工程研究中心,北京,100048
2. 北京市食品风味化学重点实验室,北京,100048
基金项目:国家自然科学基金项目(编号:31071593); 北京市属高等学校人才强教计划项目(编号:PHR201008237); 北京工商大学研究生科研学术创新基金项目(编号:19000101026)
摘    要:为提高杂醇油的利用率和附加值,研究非水相条件下杂醇油的脂肪酶催化酯化反应,优化其转化为天然酯类香料的工艺条件.结果表明,酶用量、分子筛用量、乙酸加入次数及间隔时间、摇床转速、反应温度、反应时间等因素条件对产物酯的生成有重要影响,采用间歇式加酸、加入适量分子筛吸水剂可明显提高混合酯得率.在正已烷10mL、杂醇油3ml、乙酸1.5mL的反应体系中,正交试验设计优化后的工艺条件(乙酸异戊酯产率最高时):脂肪酶Novozym435FG用量70mg、乙酸分6次加入、加入乙酸间隔时间3h、分子筛用量2g、摇床转速140r/min、反应温度45℃、反应时间36h.该条件下,乙酸异戊酯、乙酸异丁酯和乙酸丙酯的产率分别为90.1%,91.3%,78.1%.

关 键 词:杂醇油  脂肪酶  非水相  酶法转化  天然酯类香料

Preparation of natural ester aromas with lipase-catalyzed synthesis in non-aqueous media
WANG Cheng-tao , DING Xiao-ying , ZHANG Jia-chan , ZHAO Lei , SUN Bao-guo. Preparation of natural ester aromas with lipase-catalyzed synthesis in non-aqueous media[J]. Food and Machinery, 2011, 27(6)
Authors:WANG Cheng-tao    DING Xiao-ying    ZHANG Jia-chan    ZHAO Lei    SUN Bao-guo
Affiliation:WANG Cheng-tao DING Xiao-ying ZHANG Jia-chan ZHAO Lei SUN Bao-guo(1.Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing 100048,China,2.Beijing Key Laboratory of Flavor Chemistry,BeijingTechnology and Business University(BTBU),China)
Abstract:In order to improve the utilization ratio and added value of fusel oil,enzymic synthesis was studied of fusel oil into natural ester aromas using immobilized lipase Novozym 435 FG.The results showed that ester yield rates were affected on the dosage of Novozym 435 FG and molecular sieve,added times and time interval of acetic acid,shaker speed,reaction temperature and reaction time.And the ester yield rates were obviously increased using defined amount of molecular sieve and batch-added of acetic acid.In th...
Keywords:fusel oil  lipase  non-aqueous media  lipase-catalyzed synthesis  natural ester aromas.  
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