响应面试验优化阿魏酰基脂肪酰基结构酯合成工艺及产物稳定性

利用响应面试验对在溶剂体系中脂肪酶Lipozyme RM IM催化玉米胚芽油与阿魏酸酸解制备阿魏酰基脂肪酰基结构酯的反应条件进行优化。在摇床转速为220 r/min的条件下，选取投料比（阿魏酸与玉米胚芽油质量比）、反应温度、反应时间3 个因素作为考察对象，以阿魏酸转化生成阿魏酰基脂肪酰基结构酯的得率为考察指标，运用Design-Expert软件的星点设计功能进行试验设计并对结果进行分析。结果表明，3 个因素均为影响阿魏酸酯化的显著因素；经响应面分析可确定最优值为投料比8.9∶1（g/g）、反应温度76.0 ℃、反应时间28.1 h。该条件下的平均得率达59.1%，与响应面拟合方程的得率预测值58.8%吻合良好。在煎炸过程中新制备的结构酯产生较低的聚合物，同时其具有较高的贮藏稳定性。

Optimized Synthesis and Stability of Feruloylated Acylglycerols

This study was intended to model and optimize the reaction conditions for enzymatic esterification of ferulic acid
with maize germ oil using a commercial lipase, Lipozyme RM IM, in a solvent system to obtain feruloylated acylglycerols
by response surface methodology (RSM). The experiments were designed with central composite design. The reaction
factors investigated were molar ratio of maize germ oil to ferulic acid, temperature and time. The yield of feruloylated
acylglycerols was selected as the response variable. All the factors investigated significantly affected the yield of feruloylated
acylglycerols. The optimal reaction conditions were found to be a molar ratio of maize germ oil to ferulic acid of 8.9:1 (g/g),
76.0 ℃ and 28.1 h, leading to a feruloylated acylglycerol yield of 59.1%, which was in good agreement with the predicted
value of 58.8%. The prepared acylglycerols produced low polymer during frying process, and they had high storage stability.