粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2014年
2期
25-29
,共5页
朱振雷%操丽丽%姜绍通%潘丽军
硃振雷%操麗麗%薑紹通%潘麗軍
주진뢰%조려려%강소통%반려군
甘油二酯%大豆油%单硬脂酸甘油酯%固定脂肪酶
甘油二酯%大豆油%單硬脂痠甘油酯%固定脂肪酶
감유이지%대두유%단경지산감유지%고정지방매
diacylglycerol%soybean oil%glycerin monostearate%immobilized lipase
以大豆油和单硬脂酸甘油酯为原料,在有机溶剂体系中,采用固定脂肪酶催化转酯化合成甘油二酯。考察了不同有机溶剂、酶的种类、反应温度、反应时间、酶添加量以及底物摩尔比对甘油二酯得率影响。在单因素实验的基础上,通过响应面试验设计,确定最佳合成工艺条件为:固定脂肪酶Lipozyme RM IM作为催化酶,反应介质叔丁醇,反应温度52℃,时间6.70 h,脂肪酶添加量5.69%,底物摩尔比1.11∶1,此条件下,产物中甘油二酯的含量达到45.36%。通过二级分子蒸馏分离,甘油二酯含量达到92.31%。
以大豆油和單硬脂痠甘油酯為原料,在有機溶劑體繫中,採用固定脂肪酶催化轉酯化閤成甘油二酯。攷察瞭不同有機溶劑、酶的種類、反應溫度、反應時間、酶添加量以及底物摩爾比對甘油二酯得率影響。在單因素實驗的基礎上,通過響應麵試驗設計,確定最佳閤成工藝條件為:固定脂肪酶Lipozyme RM IM作為催化酶,反應介質叔丁醇,反應溫度52℃,時間6.70 h,脂肪酶添加量5.69%,底物摩爾比1.11∶1,此條件下,產物中甘油二酯的含量達到45.36%。通過二級分子蒸餾分離,甘油二酯含量達到92.31%。
이대두유화단경지산감유지위원료,재유궤용제체계중,채용고정지방매최화전지화합성감유이지。고찰료불동유궤용제、매적충류、반응온도、반응시간、매첨가량이급저물마이비대감유이지득솔영향。재단인소실험적기출상,통과향응면시험설계,학정최가합성공예조건위:고정지방매Lipozyme RM IM작위최화매,반응개질숙정순,반응온도52℃,시간6.70 h,지방매첨가량5.69%,저물마이비1.11∶1,차조건하,산물중감유이지적함량체도45.36%。통과이급분자증류분리,감유이지함량체도92.31%。
In this study,diacylglycerol(DAG)was synthesized by enzymatic transesterification in the organic solvent between soybean oil and monostearin. The effects of organic solvent,lipase, reaction temperature,reaction time,lipase dosage and substrate molar ratio on the content of DAG were investigated. Based on single factor experiment,the reaction conditions were optimized by response surface methodology as follows:tertiary butanol used as a solvent,immobilized Lipozyme RM IM used as a catalyst,reaction temperature of 52 ℃,reaction time of 6.70h,lipase dosage of 5.69%, subtract mole ratio of 1.11∶1. Under the optimal conditions,DAG content of the reaction production was 45.36%. After the purification by two-step distillation,content of DAG reached 92.31%.