脂肪酶催化猪油合成L-抗坏血酸脂肪酸酯工艺条件  

Lipase-catalytic Synthesis of L-Ascorbyl Fatty Acid Esters in Mixed Organic Media

作　　者：张宇[1] 吕凤霞[1] 赵海珍[1] 刘建伟[1] 别小妹[1] 陆兆新[1] 

机构地区：[1]南京农业大学食品科技学院酶工程研究室,江苏南京210095

出　　处：《食品科学》2010年第18期134-138,共5页Food Science

基　　金：国家"863"计划项目(2007AA100401;2008AA10Z309);江苏省科技支撑计划项目(BE2008308)

摘　　要：研究一种L-抗坏血酸脂肪酸酯酶法合成的新途径。以廉价的猪油和L-抗坏血酸作为反应底物,探讨酶法合成L-抗坏血酸脂肪酸酯的工艺条件。结果表明,在该酶促反应中,混合有机溶剂体系中底物转化率高于相应纯有机溶剂体系中的转化率,最佳反应体系为30%叔戊醇:70%异辛烷(V/V)。研究各反应因素对转化率的影响,确定最适反应条件为底物L-抗坏血酸与复合猪油甲酯的物质的量比为1:10、酶量10%、温度55℃、反应时间24h,转化率可达到(52.7±2.8)%。A novel way for the synthesis of L-ascorbyl fatty acid esters（AFAE） from low-cost lard and L-ascorbic acid under the catalysis of lipase was developed and the optimal reaction conditions were investigated.It was found that a higher substrate conversion ratio was obtained in single organic solvents than in their pairwise combinations and the optimal solvent system consisted of t-pentanol and isooctane（30：70,V/V）.The optimal reaction conditions for maximum substrate conversion ratio were as follows：L-ascorbic acid/lard methyl ester molar ratio 1：10;enzyme amount 10%;and reaction temperature 55℃ for a reaction duration of 24 h.The conversion ratio of L-ascorbic acid under these reaction conditions reached up to（52.7±2.8）%.

关 键 词：脂肪酶 猪油 酶法合成 抗坏血酸脂肪酸酯 

分 类 号：TS201.1[轻工技术与工程—食品科学] TQ466.3[轻工技术与工程—食品科学与工程]