抗氧化剂没食子酸的酶法转化生产研究

Study on the production of gallic acid as antioxidant by enzymatic transformation

没食子酸及其衍生物是一种重要的抗氧化剂,可以用作食品添加剂,也可作为化工原料,用于医药工业、饲料工业、化妆品等工业。没食子酸的传统生产方法是酸水解法和碱水解法,而近年来,微生物发酵法和酶转化法研究正在兴起。黑曲霉B0201直接生料固体发酵五倍子原料,未能检测到没食子酸产物。如果先采用生料固体发酵生产单宁酶,然后再用酶法制备没食子酸却是可行的。研究结果表明,分步制备没食子酸反应4h,0.5L反应液中积累了3.83g的没食子酸。没食子酸的制备过程为:生料发酵生产单宁酶——单宁酶的提取——酶法制备没食子酸,初步构建了一种微生物酶分步制备没食子酸的工艺。

Gallic acid as well as its derivatives is an important antioxidant,which can be used as food additive and materials of pharmacy,feed,cosmetic,etc.The gallic acid is traditionally produced through hydrolyzation of acid or alkali.In recent years the study of gallic acid production through fermentation and enzymatic transformation is growing up.There was few gallic acid detected under the solid-state uncooked material fermentation using Aspergillus Niger B0201 as strain and gallnut as materials.However,it was feasible that gallic acid was prepared with tannase which was produced before under the solid-state uncooked material fermentation.The results suggested that 3.85g gallic acid was collected in the 0.5L reaction mixture after reacting four hours.The process of gallic acid production is divided three steps：fermentation under the solid-state uncooked material,preparation of tannase,production of gallic acid by tannase.A step-shaped production process of gallic acid with tannase from Aspergillus Niger was primarily established.