Advances in Application of Non-aqueous Phase Enzymatic Catalysis in Food Additive Production  

非水相酶催化技术在食品添加剂生产中的应用(英文)

作　　者：余泗莲[1] 余琳[2] 余彬[1] 孙文敬[1,2] 刘长峰[2] 杨梦依[2] 崔凤杰[1,2] 

机构地区：[1]百勤异VC钠有限公司,江西德兴334221 [2]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《Agricultural Science & Technology》2013年第1期169-175,共7页农业科学与技术（英文版）

基　　金：Supported by Jiangxi Provincial Engineering & Technology Research Center for Food Additives Bio-Production;Science & Technology Platform Construction Program of Jiangxi Province (2010DTZ01900);Priority Academic Program Development of Jiangsu Higher Education Institutions;Research Foundation for Advanced Talents of Jiangsu University (08JDG029)~~

摘　　要：Non-aqueous phase enzymatic catalysis technology has been widely ap- plied in the area of food additives production. This paper reviewed the types of re- action medium of non-aqueous phase enzymatic catalysis reaction, introduced the application of non-aqueous phase enzymatic catalysis technology in catalysis of L-ascorbic （isoascorbic） acid esters, short-chain acid esters, sugar esters, vitamin A esters, vi- tamin E esters, and other food additives, and finally predicted the prospects of non- aqueous phase enzymatic catalysis technology.非水相催化技术已在食品添加剂生产中得到广泛应用。综述了非水相酶催化反应介质的种类,主要介绍了该技术在(异)抗坏血酸酯、短链酸酯、糖酯、维生素A酯和维生素E酯等食品添加剂合成中的应用。最后对非水相酶催化技术的前景进行了展望。

关 键 词：Non-aqueous phase Enzymatic catalysis Food additives Ester synthesis 

分 类 号：TS202.3[轻工技术与工程—食品科学]