生物催化制备香精香料  

The Use of Biocatalysis for the Production of Flavours and Fragrances

作　　者：姜标[1] 汪桦[1] 李祖义[1] 

机构地区：[1]中国科学院上海有机化学研究所,上海200032

出　　处：《有机化学》2007年第3期377-384,共8页Chinese Journal of Organic Chemistry

基　　金：国家自然科学基金(No.20032020)资助项目

摘　　要：对于由细菌、真菌和酵母生产多种生物香精香料的潜力作了综述.归纳了微生物工艺相对于化学合成或萃取的优势.记述了由特定底物的生物转化合成香精香料.讨论了一些商业化工艺.A condensed overview is given of the potential offered by bacteria, fungi and yeasts to produce a wide range of bioflavours and fragrances. The advantages of microbial processes versus chemical synthesis or extraction are outlined. Flavour and fragrance biosynthesis via bioconversion of specific substrates are described. A few commercialised processes are also discussed.

关 键 词：生物催化 生物香料 香精 

分 类 号：TQ655[化学工程—精细化工]