无溶剂体系糖酯的酶法合成  

Enzymatic Synthesis of Sugar Esters in Solvent-free System

作　　者：冯雷刚[1] 张保国[1] 张国政[1] 王文英[1] 

机构地区：[1]天津科技大学食品科学与生物工程学院,天津300222

出　　处：《中国食品添加剂》2003年第4期64-66,共3页China Food Additives

摘　　要：以固定化脂肪酶作为生物催化剂在无溶剂体系中初步合成了蔗糖月桂酸酯。探讨了底物摩尔比、pH、初始水活度、水合盐等影响酯化反应的因素,并研究了酯化反应的选择性。Sucrose-laurate was synthesized by using immobilized lipase as the biocatalyst in solvent-free system. Several factors,such as molar ratio of substrates,pH,initial water activity and salt hydrate pairs have been investigated initially in the esterificated reaction, and reaction selectivity was also analyzed.

关 键 词：固定化脂肪酶 蔗糖月桂酸酯 底物 摩尔比 酯化反应 酶法合成 无溶剂体系 糖酯 

分 类 号：TQ423.2[化学工程]