磷脂酰果糖的合成方法研究

Synthesis of phosphatidyl-fructose

新型磷脂酰糖苷由饱和脂肪酰基链(C18∶0和C20∶0)以及糖苷极性头部组成,磷脂酰果糖属于磷脂酰糖苷中的一种。以大豆卵磷脂、果糖为原料,研究开发了水相体系中磷脂酶D催化酶法合成磷脂酰果糖的方法。通过对基质配比、pH、反应温度、反应时间等的调控,建立了磷脂酰果糖的最佳合成条件为:反应温度40℃,pH 6,反应时间12 h,底物(果糖与大豆卵磷脂)摩尔比1∶45,酶添加量90 U/mL。在最佳合成条件下,磷脂酰果糖合成率在90%左右。

Phosphatidyl-glycosides （PtdGlc） is composed of saturated fatty acyl chains（C18∶0 and C20∶0） and the polar head of the glycosides. Phosphatidyl-fructose belongs to one of the phosphatidyl-glycosides. With soybean lecithin and fructose as raw materials, phospholipase D as catalyst, an enzymatic method for synthesizing phosphatidyl-fructose in aqueous system was developed. Through the regulation of substrate ratio, pH, reaction temperature and reaction time, the optimal reaction conditions of phosphatidyl-fructose were established as follows： reaction temperature 40℃, pH 6, reaction time 12 h, molar ratio of fructose to soybean lecithin 1∶？45, enzyme dosage 90 U/mL. Under the optimal reaction conditions, the synthesis rate of phosphatidyl-fructose in aqueous system was 90% or so.