酶催化选择性酯化在蔗糖酯合成中的应用研究进展  

Progress in application of enzyme-catalyzed regioselective acylation in synthesis of sucrose esters

作　　者：毛多斌[1] 王宇[1] 胡林[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《日用化学工业》2006年第6期369-373,共5页China Surfactant Detergent & Cosmetics

摘　　要：较详细地综述了近年来国外酶催化选择性合成蔗糖酯方面的研究成果,对反应使用酶的类型、酶源、反应介质等对产物酰化位置以及取代数目的影响进行了分析,认为蔗糖酰化使用酶的类型主要有蛋白酶和脂肪酶,反应使用的介质除了普通有机溶剂、无溶剂反应外,还有离子液体和超临界流体;当用蛋白酶酰化时,反应大多优先发生在C-1′位置,部分优先在C-2位置,用脂肪酶酰化时,一般优先酰化C-6位置,然后是C-6′和C-1′位置。指出了在离子液体、超临界流体中蔗糖选择性酰化的反应是未来值得研究的重要内容。The progress in the application of enzymatically regioselective catalytic acylation for synthesis of sucrose esters in recent years were summarized. The effects of the types and sources of enzymes, as well as the, reaction medium on the position on which acylation occurred and the number of sustituted positions in sugar molecules were discussed. Protease and lipase are the two primary types of enzymes used in acylation of sucrosc. The reaction media involve ionic liquids anti supercritical fluids besides general organic solvent and solvent- free processes. When catalyzed by protease, aeylation preferably occurrs on C- 1＇, and in some cases occurrs on C- 2. When catalyzed by lipase, acylation preferably occurrs on C- 6, then C - 6＇ and C - 1＇. The regioselcctivc, acylation of sucrose in ionic liquids and supereritical tluids wouht become more and more important in future.

关 键 词：蔗糖酯 酶催化合成 选择性酯化 

分 类 号：TQ28[化学工程—有机化工]