摘要
在无溶剂体系中,采用固定化酶Lipozyme RM^M催化茶油和甘油发生甘油解反应制备茶油甘油二酯。通过单因素试验和响应面优化法考察茶油与甘油的物质的量比、酶加入量、反应温度、反应时间等因素对催化反应产物得率的影响,确定出最佳反应条件为茶油与甘油的物质的量比1:1.7、酶加入量(质量分数)10.7%、反应温度63℃、反应时间13.5h。经分子蒸馏法纯化后得到的甘油二酯纯度达99.7%,气相色谱法测定茶油甘油二酯油脂肪酸组成以C_(16:0)、C_(18:1)和C_(18:2)为主,与茶油脂肪酸组成无显著性差异。所得茶油甘油二酯油既有较好的保持茶油脂肪酸组成优势,同时又具有甘油二酯的特殊营养学特性。
A commercial, immobilized lipase （Lipozyme RMIM） was used to catalyze the preparation of diacylglycerol （DAG） from the reaction between camellia oil and glycerol in a solvent-free system. Response surface methodology was employed to optimize reaction conditions to obtain maximum DAG purity. The optimum reaction conditions were found to be 1：1.7, 10.7%, 63 ~C and 13.5 h for glycerol：camellia oil ratio （mol/mol）, enzyme load, temperature and time, respectively. The final product obtained under these conditions was purified by molecular distillation to a purity of 99.7%. GC analysis showed that the fatty acid composition was dominated by C16：0, C18：1 and C18：2 with no significant difference from camellia oil. In addition, the DAG product had its own unique nutritional characteristics.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第2期36-41,共6页
Food Science
基金
科技部星火计划项目(2011GA730001)
2010年江西省重大科技专项(赣科发[2010]217号)
关键词
茶油
甘油二酯
酶催化
脂肪酸
camellia oil
diacylglycerol
enzymatic catalysis
fatty acid
