以葵花油为原料酶法制备香味料  

Preparation of Flavor Substances by Enzyme Oxidization of Fatty Acids From Sunflower Oil

作　　者：谢建春[1] 孙宝国[1] 郑福平[1] 杨桂敏[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：《精细化工》2008年第1期68-71,共4页Fine Chemicals

基　　金：国家自然科学基金资助(No.20676003)~~

摘　　要：从豆粕中浸提脂肪氧合酶粗酶液。葵花油皂化制备脂肪酸。通过单因素实验和正交实验研究了温度、时间、脂肪酸质量浓度、酶、空气流速、pH等因素对于脂肪酸氧化的影响,确定了获得较高过氧化值（79.56 mmol/kg）氧化产物的氧化工艺：酶液100 mL〔m（豆粕）∶m（水）=1∶5浸提制备〕,ρ（脂肪酸）=84 g/L,氧化温度10℃,缓冲液pH=9、空气流速0.12 m^3/h,氧化时间6 h。经同时蒸馏萃取,氧化产物被降解并萃取出生成的香成分,萃取液浓缩得香味料,具有青香、油脂香香气特征,收率为320 g/kg葵花油。经气-质联机分析,香味料主要由己醛、反-2-壬烯醛、2,4-癸二烯醛、反-4-壬烯醛等C5-C11的挥发性饱和或不饱和脂肪醛组成。Solution of crude lipoxygenase （LOX） was extracted from defatted soybean. Fatty acids were prepared through the saponification of sunflower oil. The optimal oxidization technology for high peroxide value （79.56 mmol/kg） was found as below：100 mL solution of crude LOX [ extracted by defatted soybean （g）：water （g） = 1：5 ] ,84 g/L fatty acids,temperature 10 ℃ ,pH =9,0. 12 m3/h air flow rate and reaction time 6 h. Through simultaneous distillation and solvent extraction （ SDE ）, peroxides in the oxidized product were decomposed and the generated aromas were isolated simultaneously. The extract was concentrated to give the flavor substances with green and oily characteristics in yield of 320 g/kg sunflower oil. By GC - MS, the volatile constituents of the flavor substances include mainly Cs -Ell aliphatic saturated or unsaturated aldehydes such as hexanal, （E）- 2-nonena1,2,4-decadienal isomers and （E） -4-nonenal.

关 键 词：葵花油 氧化 脂肪氧合酶 香味料 

分 类 号：TQ651[化学工程—精细化工]