华根霉脂肪酶催化合成乙酸香茅酯的研究  

Biosynthesis of citronellyl acetate using mycelium-bound lipase from Rhizopus chinesis

作　　者：王楠[1] 王栋[1] 徐岩 周艺博[1] 

机构地区：[1]江南大学生物工程学院,工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品工业科技》2010年第2期307-310,共4页Science and Technology of Food Industry

基　　金：国家高科技发展计划(863)项目(2007AA100401);江苏省自然科学基金(BK2007020);生物反应器工程国家重点实验室开放课题

摘　　要：研究了华根霉菌丝结合脂肪酶(RCL)非水相直接酯化合成乙酸香茅酯的反应条件。在醇酸比为1.2∶1,反应温度40℃时得到较高的转化率。但由于底物乙酸较强的抑制性,使得高底物浓度下RCL催化能力受限。通过采用分批流加的方法使在底物浓度0.2mol/L时转化率提高至94%。与10种商品化脂肪酶进行了比较,发现在相同条件下RCL表现出较高的转化效率。产物乙酸香茅酯的色泽好,气味纯正。Several reaction parameters in the mycelium-bound lipase from Rhizopus chinensis（RCL） catalyzes esterification were investigated,high conversion was obtained by alcohol/acidmolar radio of 1.2：1 at 40℃.But using higher substrate concentrations couldn＇t achieve relatively higher conversion. To improve the production of the citronellyl acetate, an approach by portion-wise addition of substrate was established. The conversion of the product ester was increased to 94% with higher substrate level of 0.2mol/L.Compared with 10 commercial lipases, RCL was proved to be most suitable for the synthesis of citronellyl acetate economically in non-aqueous phase. The product of citronellyl acetate shows good color and pure odor.

关 键 词：华根霉 菌丝结合脂肪酶 乙酸香茅酯 非水相体系 

分 类 号：TS202.3[轻工技术与工程—食品科学]