葡萄糖醛酸制备工艺中的液化条件研究

Study on Liquefying Conditions in the Preparation of Glucuronic Acid

以氧化淀粉为原料,采用液化工艺,研究α-淀粉酶加量、体系pH、酶解温度、酶解时间等对水解液中葡萄糖醛酸含量的影响,在此基础上采用正交法优化氧化淀粉最佳液化条件,在其它条件不变的情况下,当体系pH为6.5,α-淀粉酶加量为12 mL,酶解温度为85℃,酶解60 min时,水解液中葡萄糖醛酸含量可达到9.89%,该研究为高含量葡萄糖醛酸的制备奠定了基础。

Using the oxidation starch as raw materials, the glucuronic acid was obtained by the processes of liquefying. The effects of α-amylase dose, pH of systems, enzymolysis temperature and reaction time on the content of glucuronic acid were systematically studied. Under the same reaction situation, the liquefying conditions of oxidation starch were optimized by orthogonal design. It was found that at the condition of 12 mL α-amylase, pH 6.5, reaction at 85 ℃ for 60 min, the glucuronic acid content of hydrolysis liquid was 9.89%. The research had established the foundation for the preparation of high content glucuronic acid.