非水酶催化及其在香精香料合成中的应用  

Non-aqueous Enzymatic Catalysis and Its Application in Synthesis of Flavors and Fragrances

作　　者：张志国[1] 田鑫[1] 陈媛[1] 孙迪[1] 

机构地区：[1]齐鲁工业大学食品科学与工程学院,济南250353

出　　处：《中国调味品》2016年第12期134-137,共4页China Condiment

摘　　要：概述了非水酶催化的历史、非水酶催化的优点,阐述了有机溶剂、离子液、SCF等非水酶催化的介质,最后就利用非水介质酶催化短链芳香酯、芳香内酯、香兰素等香料的合成进行了综述。Summarize the history and advantages of non-aqueous enzymatic catalysis;expound the non-aqueous medium of enzymatic catalysis such as organic solvent, ionic liquid, SCF and so on. Finally, review the synthesis of short chains of aromatic esters, aromatic lactone, vanillin and other spices catalyzed with non-aqueous medium enzymes.

关 键 词：非水酶 催化 香料 

分 类 号：TS202.3[轻工技术与工程—食品科学]