面包酵母催化不对称还原2-乙酰基庚酸乙酯的动力学研究  

Kinetics of the asymmetric synthesis of 2-acetyl ethyl heptanoate by baker's yeast

作　　者：丁慎德[1] 谢玉忠[2] 周子彦[1] 

机构地区：[1]山东理工大学化学工程学院,山东淄博255049 [2]延边大学理学院化学系,吉林延吉133002

出　　处：《东北师大学报（自然科学版）》2013年第4期95-98,共4页Journal of Northeast Normal University(Natural Science Edition)

基　　金：吉林省科技发展计划项目(20020664)

摘　　要：研究了面包酵母在水相催化不对称还原2-乙酰基庚酸乙酯的动力学反应,分别求出30℃和35℃下的反应速率常数为0.020 45和0.031 43g·mL-1·min-1,反应速率常数35℃时是30℃时的1.5倍;30℃与35℃米氏常数分别为0.006 6和0.003 9g/mL,另外由实验数据求出的活化能为71.48kJ/mol.The kinetics of the asymmetric synthesis of 2-acetyl ethyl heptanoate by baker＇s yeast in the aqueous phase has been researched. The reaction rate constant and the Michaelis constant at 30℃ and 35℃ were obtained, was 0. 020 45 and 0. 031 43 g mL-1 min-1,0. 006 6 and 0. 003 9 g/mL, respectively. And also the activation energy were gained from experimental data, was 66. 69 kJ/mol. The results show that the reaction rate constant at 35℃ is 1.5-fold than that at 30℃.

关 键 词：2-乙酰基庚酸乙酯 不对称还原 面包酵母 动力学 

分 类 号：O643.1[理学—物理化学]