酶促红花油水解中的时间效应  

Time Effects on Enzymatic Safflower Oil Hydrolysis

作　　者：甘争艳[1] 吾满江.艾力 贾殿增[1] 夏木西.卡玛尔 

机构地区：[1]新疆大学化学化工学院,新疆乌鲁木齐830046 [2]中国科学院新疆理化技术研究所,新疆乌鲁木齐830011

出　　处：《生物技术》2006年第3期65-67,共3页Biotechnology

摘　　要：目的:研究无溶剂体系中脂肪酶催化红花油水解反应的时间效应。方法:采用单因素实验法,确定不同反应时间时各因素的最佳水平。结果:反应1h时的最适条件为35℃、n(水)/n(油)比35p、H 7.0、缓冲液浓度0.05mol/L、添加0.2%CaCl2;反应24h时,最适条件为26℃、n(水)/n(油)比60p、H 7.6,缓冲液浓度及CaCl2的影响不显著。结论:水解最佳条件随反应时间变化,应根据反应时间长短确定各因素的最佳水平。Objectives：To study time effects of the enzymatic safflower oil hydrolysis in a solvent free system by a lipase from Aspergillus niger. Methods： Single factor experimentation was used to investigate the optimum condition of each factor for the hydrolysis. Results： The optimum conditions for l hours reaction were 35℃, water/oil molar ratio 35, pH 7.0, the buffer solution concentration 0.05mol/L and 0.2% CaCl2 was used; while the optimum condition for 24 hours were 26 ℃, water/oil molar ratio 60, pH 7.6, the buffer solution concentration and the additive CaCl2 had little effects on the reaction. Conclusion： The optimum conditions of enzymatic safflower oil hydrolysis should decide by reaction time.

关 键 词：水解 红花油 无溶剂体系 脂肪酶 时间效应 

分 类 号：TQ645[化学工程—精细化工]