Position: Home > Articles > Study on lipase-catalyzed synthesis of the maltose myristate
Science and Technology of Food Industry
2010,31
(10)
331-333
酶法合成麦芽糖肉豆蔻酸酯
作 者：
孙平;高洁;陈媛媛;周清贞;杨明明
单 位：
天津科技大学食品工程与生物技术学院,食品营养与添加剂研究室;天津科技大学食品工程与生物技术学院
关键词：
麦芽糖肉豆蔻酸酯;叔丁醇;酶法;高效液相色谱(HPLC);红外光谱(IR)
摘 要：
以麦芽糖和肉豆蔻酸为原料,有机溶剂为反应介质,以Novozym435为催化剂催化合成麦芽糖肉豆蔻酸酯。经薄层色谱(TLC)分析,产物至少有两种酯。考察了反应时间、温度、酶添加量、酸糖摩尔比等因素对麦芽糖转化率的影响,得到以叔丁醇作为反应介质,当麦芽糖的用量为30mmol/L时,最佳反应条件为:酶添加量35g/L、肉豆蔻酸与麦芽糖摩尔比为4∶1,温度70℃,反应时间72h,此时麦芽糖的转化率可达到96%。对产物进行红外光谱(IR)分析,证明合成了麦芽糖肉豆蔻酸酯。
译 名：
Study on lipase-catalyzed synthesis of the maltose myristate
作 者：
SUN Ping,GAO Jie,CHEN Yuan-yuan,ZHOU Qing-zhen,YANG Ming-ming (Food Engineering and Biotechnology College,Tianjin University of Science and Technology,Tianjin 300457,China)
关键词：
maltose myristate;tertiary butyl alcohol;lipase-catalysed;HPLC;IR
摘 要：
The maltose myristate was synthesized in organic solvent using Novozym435 as catalyst. The product was identified by TLC,and the chromatogram showed that the product contains at least two types of esters. The factors of the reaction were studied,when the dosage of maltose was 30mmol/L,and with tertiary butyl alcohol as medium,the optimal conditions as follows:Novozym435 of 35g/L,the molar ratio of myristic acid to maltose was 4∶1,and the optimal temperature and time for the esterification were 70℃ and 72h,and the maximum conversion of maltose was 96%. The product was tested by IR,and the result confirming that it was maltose myristate.
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