摘要
研究了洋葱伯克霍尔德菌脂肪酶在非水相中催化合成L-抗坏血酸棕榈酸酯(L-AP)。酶用量固定为L-抗坏血酸质量的18.7%,底物L-抗坏血酸与棕榈酸的摩尔比限定在1:2,对影响酶催化合成的因素如溶剂、反应时间、温度、棕榈酸浓度、分子筛用量和摇床转速进行研究。L-AP的最佳合成条件:6.08mmolL-抗坏血酸、12.19mmol棕榈酸,0.20g脂肪酶,40mL叔丁醇,4A分子筛用量4g,恒温55℃,摇床转速为150r/min,反应时间48h,L-AP产率达87.6%。电动搅拌下酶催化合成L-AP,酶重复使用10次,最高产率为89.5%。
Burkholderia cepacia lipase-catalyzed synthesis of L-ascorbyl palmitate（L-AP） in non-aqueous medium were studied in this text.Enzyme amount was fixed 18.7%（w/w） of L-ascorbic acid,and substrate molar ratio of L-ascorbic acid to palmitic acid was limited of 1：2,we studied factors that affected enzymecatalyzed synthesis such as solvents,reaction time,temperature,palmitic acid concentration,amount of molecular sieves and shaker speed.The best condition for synthesis L-AP：6.08 mmoL L-ascorbic acid,12.19 mmol palmitic acid,0.20 g lipase,40 mL t-butanol,the amount of 4A molecular sieves 4 g,constant temperature 55 ℃,shaking speed 150 r/min,reaction time 48 h,the yield of L-AP up to 87.6%.Lipase catalyzed synthesis L-AP under electric stirring,lipase used 10 times and the highest yield reached 89.5%.
出处
《食品科技》
CAS
北大核心
2010年第5期258-261,共4页
Food Science and Technology
基金
广东高校科技成果转化项目(cgzhzd0805)
