响应面法优化脂肪酶催化合成葡萄糖棕榈酸酯.pdfVIP

20日，协1. 34， NO.06 19 ※王艺技术 国目副事 Optimization of Immobilized Lipase-Catalyzed Synthesis of Glucose Palmitate by Response Surface Methodology ZHAO Lei , T ANG Ji吨， WANG Cheng-tao* (Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing 1αlO48， China) Abstract: The effects of lipase addition amount, substrate concentration , palmitic acid-glucose ratio , reaction temperature , reaction time , and 4 Å molecular sieve amount on the esterification of glucose were studied. The optimal ranges of independent variables were selected on the basis of single-factor tests. Response surface methodology and central composite rotatable design were adopted to evaluate the effects of synthesis variables on the degree of esterification.τhe results showed that reaction time was the most important paramete r. The optimal conditions for esterification were lipase addition 创nount of 14.67 U, substrate concentration of 1.31 mo l/L, palmitic acid-glucose ratio of 3.03: 1, reaction time of 6.63 h, 4λmolecular sieve amount of 0.71 g, and reaction temperature of 45 C. The actual degree of esterification was 89.72%, which was close to the predicted value of 94.559毛. After seventh repeated use , the residual activity of immobilized lipase remained 40%. Key words: immobilized Candida sp. Lipase; response surface; optimization; sugar esters; esterification 响应面法优化脂肪酶催化合成葡萄糖棕榈酸酶 赵磊，唐蜻，王成涛* (北京工商大学食品添加剂与配料北京高校工程研究中心，食品风味化学北京市重点实验室，北京 l(削48) 摘 要:对固定