摘要
以叔丁醇为反应介质,在脂肪酶(Novozym 435)的催化作用下,控制糖酸比、酶的添加量、反应时间、温度等条件合成麦芽糖肉豆蔻酸单酯。经高效液相色谱(HPLC)分析,计算单酯得率。当麦芽糖的用量为29mmol/L,酸糖比(4∶1)～(6∶1),脂肪酶添加量6g/L,温度60～70℃,反应时间48～60h时,麦芽糖单酯的得率可达到90%。选择无水乙醇和正己烷进行分离纯化,分别除去大部分未反应的麦芽糖和脂肪酸,然后对分离产物进行高效液相色谱和液质联用分析,鉴定其为麦芽糖肉豆蔻酸单酯。
The monomyristoyl maltose was synthesized in tertiary butanol with lipase as catalyst. The factors of the reaction, such as the molar ratio of myristic acid to maltose, the dosage of lipase, temperature and time of the esterification,were studied. The product was identified by HPLC. The highest yield was 90% , when choose the conditions as follows： the dosages of maltose and Novozym 435 were 29 mmol/L and 35 g/L, the molar ratio of myristic acid to maltose was 4：1 -6： 1, and the temperature and time were 60 -70 ℃ and 48 -60 h. To remove the unreacted maltose and fatty acid, we selected ethanol and n - hexane, respectively. The purified monoester was tested by HPLC and LC-MS, and was identified it as monomyristoyl maltose.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第9期35-37,41,共4页
Food and Fermentation Industries
基金
国家863高技术研究发展项目(2007AA100401)
