基于响应面的酶法酯交换制备乌桕脂油类可可脂

Enzymatic Preparation of Cocoa Butter Equivalen(tCBE) from Chinese Tallow Oil Using Response Surface Methodology(RSM)

在无溶剂状态下,研究Lipozyme TLIM催化乌桕脂油酯交换反应制取类可可脂。采用三因素五水平响应面法优化工艺参数,获得最优工艺条件为:酶用量9wt.%,反应温度52.5℃,反应时间3h。在最优条件下,类可可脂得率为(85.111±0.475)%。高温气相色谱和红外光谱分析表明类可可脂中甘油三酯组成和结构与天然可可脂类似。

Cocoa butter equivalent （CBE）could be prepared from Chinese tallow oil by interesterification catalyzed by lipozyme TLIM in solvent free system.The variables were optimized by 3-factor-5-level response surface methodology （RSM）,and the optimum conditions were：the amount of lipase 9 wt.%（based on oil weight）,reaction temperature 52.5 ℃,reaction time 3 h.Under the optimum conditions,the yield of CBE was （85.111±0.475）%.The analysis of high temperature gas chromatography （GC）and Infrared （IR）spectrum showed that CBE was very similar to natural cocoa butter in structure and composition of triglyceride.