肉桂酸-D-甘露糖醇酯的酶法合成优化

Optimization of Enzymatic Synthesis of Cinnamate-D-Mannitol

为合成一种高效、安全及高酯化率的糖醇酯,以肉桂酸和D-甘露糖醇为底物,采用脂肪酶Novozyme 435催化合成肉桂酸-D-甘露糖醇酯。通过薄层色谱、高效液相色谱和液相色谱串联质谱对目标产物进行表征。利用响应面试验对反应条件进行优化,确定肉桂酸D-甘露糖醇酯的最佳合成工艺条件。结果表明:肉桂酸-D-甘露糖醇酯的最佳合成条件为肉桂酸与D-甘露糖醇摩尔比为1∶3、脂肪酶Novozyme 435加入量为底物质量分数的6.8%、反应溶剂为叔戊醇5 mL、分子筛加入量为0.1 g/mL、反应温度为65℃。在该条件下反应120 h,肉桂酸与D-甘露糖醇酯的酯化率为(79.45±0.25)%,其中肉桂酸D-甘露糖醇单酯与肉桂酸D-甘露糖醇双酯的产率分别为(25.94±0.18)%、(53.51±0.31)%。

A method for the synthesis of a sugar alcohol fatty acid ester with high efficiency,good safety,and high esterification rate was studied.Cinnamate-D-mannitol was synthesized from cinnamic acid and D-mannitol by the lipase Novozyme 435.The target products were characterized by thin-layer chromatography,high performance liquid chromatography,and liquid chromatography-mass spectrometry.The reaction conditions were optimized by the response surface methodology as follows:molar ratio of cinnamic acid to D-mannitol at 1∶3,Novozyme 435 ad-dition of 6.8%,5 mL tert-amyl alcohol as the solvent,molecular sieve addition of 0.1 g/mL,and reaction temper-ature at 65℃.After reaction under these conditions for 120 h,the esterification rate was(79.45±0.25)%,and the yields of monoester and diesterof cinnamate-D-mannitol were(25.94±0.18)%and(53.51±0.31)%,respectively.