生物转化在硫醇类香料化合物制备中的应用  

Application of biotransformation in preparation of thiols as aroma compounds

作　　者：田红玉[1] 孙宝国[1] 黄明泉[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《日用化学工业》2005年第2期107-110,共4页China Surfactant Detergent & Cosmetics

基　　金：国家自然科学基金资助项目(20376003)

摘　　要：介绍了两种通过生物转化制备硫醇类香料化合物的方法。一种是通过脂肪酶催化硫代醋酸酯水解。比较了各种脂肪酶的催化活性,分析了pH值、温度、溶剂对反应的影响。另一种是通过β-裂合酶催化半胱氨酸加合物的裂解。具有β-裂合酶活性的细菌E limosum萃取物具有较高的催化活性和较低的底物专一性,面包酵母也具有一定的β-裂合酶催化活性,是一类有潜力的制备硫醇的生物催化剂。酶催化方法将成为制备手性硫醇类香料非常重要的途径。Two kinds of biotransformation method for preparing thiols as aroma compounds were introduced.One is through enzymatic hydrolysis of thioacetates by lipase.The catalytic activitiy of various lipases were compared.The effect of pH value,temperature and solvent on the reaction were discussed.The other method is through catalytic cleavage of cysteine conjugates by β-lyase.The cell free extract of bacteria E.limosum with β-lyase activity has high activity and low substrate specificity.Bakers yeast has certain β-lyase activity and is a potential biocatalyst for thiols preparation.Enzymatic catalysis will be an important way for the preparation of thiols as aroma compounds.

关 键 词：香料 硫醇类 生物转化 

分 类 号：TQ657[化学工程—精细化工]