大豆脂肪氧合酶催化合成亚麻酸氢过氧化物的研究  

Soybean lipoxygenase-catalyzed synthesis of linolenic acid hydroperoxide

作　　者：陈书婷[1,2] 孔祥珍[1,2] 华欲飞[1,2] 张彩猛[1,2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2011年第4期27-30,共4页China Oils and Fats

基　　金：国家863计划基金(2008AA10Z305);中央高校基本科研业务费专项资金资助(JUSRP10919)

摘　　要：大豆脂肪氧合酶催化亚麻酸生成亚麻酸氢过氧化物,在氢过氧化物裂解酶的作用下可生成具有青草自然风味的化合物。为了得到转化率高、纯度高的亚麻酸氢过氧化物,研究了反应温度、pH、亚麻酸浓度、加酶量、搅拌速度和氧气压力等对亚麻酸氢过氧化物转化率的影响。实验得出:当反应温度为4℃,pH为9.0,亚麻酸浓度为0.025 mol/L,加酶量为2.5 U/mL,搅拌速度为800 r/m in,氧气压力为0.2 MPa时,生成的亚麻酸氢过氧化物的转化率和纯度分别为82.93%和87.01%。Linolenic acid was used as a material to produce linolenic acid hydroperoxide by soybean lipoxygenase catalysis, and the linolenic acid hydroperoxide could be cleaved by hydroperoxide lyase （HPL）into an ＂green note＂ products. The effects of temperature, pH, substrate concentration, enzyme concentration, stir speed, oxygen press on the conversion rate of linolenic acid hydroperoxide were inves- tigated in order to obtain high conversion rate and high purity of linolenic acid hydroperoxide. The results showed that under the conditions of 0. 025 moL/L linolenic acid, 2.5 U/mL enzyme dosage, pH 9.0, 4℃, 0.2 MPa and 800 r/min, the conversion rate reached 82.93% and the purity was 87.01%.

关 键 词：大豆脂肪氧合酶 亚麻酸 亚麻酸氢过氧化物 

分 类 号：TS201.2[轻工技术与工程—食品科学]