摘要
以麦芽糖醇与辛酸、月桂酸和硬脂酸为原料,利用固定化脂肪酶Novozym435(NOV435)在非水相条件下催化合成相应的麦芽糖醇脂肪酸酯。经过硅胶柱层析和半制备高效液相(HPLC)的分离,获得了相应的高纯度单酯。质谱、红外和核磁共振鉴定纯化后的月桂酸酯结构表明,产物为6-O-麦芽糖醇月桂酸单酯和6'-O-麦芽糖醇月桂酸单酯(>95%)两种同分异构体的混合物。利用Small Wilhelmy-Plate法测定了30、40、50、60℃下三种麦芽糖醇脂肪酸单酯的表面张力,并计算出相应的临界胶束浓度(CMC)。结果表明,麦芽糖醇脂肪酸酯的CMC值为10-4～10-6mol/L,表面张力为35.13～26.45mN/m,随温度的升高三种酯的表面张力和CMC均略微下降。
Fatty acid, including caprylic acid, lauric acid, stearic acid, were condensed with maltitol using immobilized lipase Novozym435（NOV435）in a non-aqueous phase to synthesize the corresponding maltitol fatty acid esters. The reactions were separated and purified by silica gel column and semi- preparation High performance liquid chromatography（HPLC） to get the high purity monoacyl maltitols.Maltitol laurate was analyzed by MS, I R and NMR.It was found that regioselectivity isomers of monolauroyl maltitol were 6-O-lauroyl maltitol and 6＇-^-Iauroyl maltitol（ 〉95%）.Surface tension curves were measured using the Small Wilhelmy-Plate method for monoacyl maltitol at 30,40,50,60℃, respectively.The results showed that surface tension of monoacyl maltitols were 35.13 ~ 26.45mN/m, CMC of monoacyl maltitols were 10^-4 -10^-6 mol/L. The surface tension and CMC of monoacyl maltitols were slightly decreased with the increase of temperature.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期65-68,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(31000751
31101287)
广东省科技计划项目(2010A080403004)
关键词
麦芽糖醇脂肪酸单酯
分离鉴定
表面性质
表面张力
monoacyl maltitol
separation and identification
surface activities
surface tension
