分子蒸馏耦合脂肪酶催化浓缩菜籽油脱臭馏出物中维生素E研究.pdfVIP

中国农业科学 2006,39(12):2570-2576 Scientia Agricultura Sinica 分子蒸馏耦合脂肪酶催化浓缩菜籽油 脱臭馏出物中维生素E研究 邵 平，姜绍通，李 岩 （合肥工业大学生物与食品工程学院/教育部农产品生物化工重点实验室，合肥 230069 ） 摘要：【目的】菜籽油脱臭馏出物是天然维生素 E 的重要来源之一。为了从菜籽油脱臭馏出物中获得较高纯 度的天然维生素 E。【方法】采用分子蒸馏和脂肪酶催化浓缩菜籽油脱臭馏出物中维生素 E；在分子蒸馏预处理和 单因素试验的基础上，采用响应曲面法建立脂肪酶催化反应生成的脂肪酸甲酯含量的数学模型。【结果】当20g 反 应原料，反应温度 37℃，初始加入水量 11.77 ml，加入酶量 30.78 U，水解时间 16 h，在后续反应中单次加入 甲醇量1.32 ml和脂肪酶 15 U, 共加3次，总反应时间 40 h，多次分子蒸馏后维生素 E 的纯度达到 25%。【结 论】分子蒸馏耦合脂肪酶催化浓缩菜籽油脱臭馏出物中维生素E取得了较好的效果,为其工业应用提供了基础。 关键词：菜籽油脱臭馏出物；分子蒸馏；脂肪酶；响应曲面 Molecular Distillation and Enzymatic Reaction for Concentration of Vitamin E from Rapeseed Oil Deodorizer Distillate SHAO Ping, JIANG Shao-tong, LI Yan (School of Biotechnology and Food Engineering, Hefei University of Technology / Key Laboratory of Agricultural Production Biochemistry of the Ministry of Education, Hefei 230069) Abstract: 【Objective 】Rapeseed oil deodorizer distillate is an important source of natural vitamin E. The study was conducted in order to obtain high purity vitamin E from rapeseed oil deodorizer distillate. 【Method 】Molecular distillation and enzymatic reaction were applied for concentration of vitamin E. The fatty acid methyl ester content model produced by an enzymatic reaction was presented by a response surface methodology (RSM) on the basis of molecular distillation and single factor experiments. 【Result 】The total reaction time of the experiment was 40 hours, and content of vitamin E was 25% after two rounds of molecular distillation. These results were produced under the following conditions:material amounted to20 g and the reaction temperature was 37℃, with the