利用有机相酶促反应由乌桕脂生产类可可脂  

COCOA BUTTER EQUIVALENT FAT FROM CHINESE VEGETABLE TALLOW BY ENZYMATICALLY INTERESTERIFICATION IN ORGANIC SOLVENT

作　　者：欧阳嘉[1] 张红辉[1] 沈树宝[1] 时钧 

机构地区：[1]南京化工大学生物工程与科学系

出　　处：《南京化工大学学报》1997年第2期37-41,共5页Journal of Nanjing University of Chemical Technology(Natural Science Edition)

摘　　要：研究了利用有机相酶促反应，将我国资源丰富、价格低廉的乌桕脂改良成高附加值的类可可脂的工艺，着重探讨了乌桕脂中ＰＯＰ三甘油酯与硬脂酸间的酯交换反应，并考察了温度、有机溶剂、酶浓度及底物对该反应速度及产物组成的影响，得到了一组最佳的酯交换反应条件。The technology of producing cocoa butter equivalent (CBE) from inexpensive Chinese vegetable tallow by enzymatical interesterification in organic solvent fat. The effects of temperature, organic solvent, enzyme concentration on the enzymatical interesterification in organic solvent were separately studied. The optimum condition of this enzymatical interesterification was obtained.

关 键 词：脂肪酶 类可可脂 乌桕脂 酯交换 植物油脂 

分 类 号：TQ645.1[化学工程—精细化工]