响应面法优化菊粉乙酸酯的制备及其体外发酵活性研究  

Optimization of Preparation of Inulin Acetate Ester with Response Surface Method and in Vitro Fermentation Activity Investigation

作　　者：朱晓振 孟现尧 衣悦涛[1] ZHU Xiaozhen;MENG Xianyao;YI Yuetao(Yantai Institute of Coastal Zone Research,Chinese Academy of Sciences,Yantai 264003,China;University of Chinese Academy of Sciences,Beijing 100049,China)

机构地区：[1]中国科学院烟台海岸带研究所,山东烟台264003 [2]中国科学院大学,北京100049

出　　处：《食品科技》2020年第3期240-247,共8页Food Science and Technology

基　　金：中国科学院STS重点项目(KFJ-STS-ZDTP-023);烟台市重点研发项目(2018XSCC046)。

摘　　要：以取代度为指标,通过单因素试验研究了乙酸酐与菊粉比例、菊粉浓度、反应温度对菊粉乙酸酯制备的影响,通过响应面试验优化合成工艺条件,最佳制备条件为:乙酸酐与菊粉比例4:1、菊粉浓度30%、反应温度40℃,在最佳条件下制备的菊粉乙酸酯取代度为3.04±0.06。对制备的菊粉乙酸酯采用红外光谱仪(FT-IR)、核磁共振光谱仪(1H NMR)进行表征分析,红外光谱图数据显示菊粉乙酸酯出现了新的羰基(-C=O)、甲基(-CH3)和醚键(-C-O-C)特征吸收峰。1H NMR谱图中2.0 ppm附近出现了乙酸酐分子上的甲基(-CH3)质子峰,同时由于接入了乙酸酐分子中的羰基(-C=O),使得糖环上的质子峰化学位移向低场移动,表明菊粉成功被乙酰化修饰。双歧杆菌体外发酵实验结果显示,以菊粉乙酸酯和菊粉为碳源的发酵液中总短链脂肪酸分别为86.00 mmol/mL和110.22 mmol/mL(P<0.05),与菊粉发酵液相比,菊粉乙酸酯发酵液中,乙酸含量显著升高,丁酸含量显著下降(P<0.05)。研究结果显示,菊粉乙酸酯可以作为短链脂肪酸载体,通过发酵产生短链脂肪酸,为改善肠道和机体健康提供理论依据。The effects of the ratio of acetic anhydride to inulin,inulin concentration and reaction temperature on inulin acetate ester were studied by single factor experiments with the degree of substitution(DS) as measurement index.The response surface method was used to optimize the synthesis process conditions,and the optimal conditions were as follows:the ratio of anhydride to inulin of 4:1,the concentration of 30%,the temperature of 40℃.Under these conditions,the experimental DS was 3.04±0.06.The prepared inulin acetate ester was characterized by FT-IR and 1H NMR.The FT-IR spectra results showed that the inulin acetate ester had new characteristic absorption peaks of carbonyl(-C=O),methyl(-CH3)and ether bond(-C-O-C).In the 1 H NMR spectra,the methyl(-CH3) proton peak on the acetic anhydride molecule appeared near 2.0 ppm,and the chemical shift of the proton peak on the sugar ring moved to the lower field due to the connection of the carbonyl group(-C=O),which indicated that inulin was successfully acetylated.The total short-chain fatty acids in the fermentation broth with inulin acetate ester and inulin as carbon sources were 86.00 mmol/mL and 110.22 mmol/mL,respectively(P<0.05).Compared with the inulin,the acetic acid content in the inulin acetate fermentation broth increased significantly and the butyrate content decreased significantly(P<0.05).The results showed that inulin acetate ester could be used as a carrier of short-chain fatty aeids,which could be produced by fermentation and provided theoretical basis for improving intestinal and body health.

关 键 词：菊粉乙酸酯 取代度 响应面 体外发酵 短链脂肪酸 

分 类 号：TS202.3[轻工技术与工程—食品科学]