响应面试验优化阿魏酰基脂肪酰基结构酯合成工艺及产物稳定性.pdfVIP

※工艺技术 自由融事 2015, Vo1.36, NO.12 17 响应面试验优化阿魏酷基脂肪毗基结构酶 合成王艺及产物稳定性 王强12 ，龙洁1 ，任彦荣1 ，王存1 ，彭荣3 ，袁君4 (l.重庆第二师范学院生物与化学工程系，重庆 4α灿67; 2.西南大学食品科学学院，重庆 4∞715; 3重庆工商大学环境与生物工程学院，重庆 刷刷7; 4.普研(上海)标准技术服务有限公司，上海 201210) 摘 要:利用响应面试验对在溶剂体系中脂肪酶Lipozyme RM 1M催化玉米胚芽油与阿魏酸酸解制备阿魏酿基脂肪 酷基结构酶的反应条件进行优化。在摇床转速为220 r/mÌn的条件下，选取投料比(阿魏酸与玉米胚芽油质量比)、 反应温度、反应时间3 个因素作为考察对象，以阿魏酸转化生成阿魏酿基脂肪酸基结构酶的得率为考察指标，运用 Design-Expert软件的星点设计功能进行试验设计并对结果进行分析。结果表明， 3 个因素均为影响阿魏酸酶化的显 著因素:经响应面分析可确定最优值为投料比8.9:1 Cglg) 、反应温度76.0 C 、反应时间28.1 h。该条件下的平均得 率达59.1% ，与响应面拟合方程的得率预测值58.8%吻合良好。在煎炸过程中新制备的结构酶产生较低的聚合物， 同时其具有较高的贮藏稳定性。 关键词:阿魏酸:阿魏酸基脂肪酸基结构醋:晌应面优化:稳定性 Optimized Synthesis and Stability of Feruloylated Acylglycerols l l l 3 4 WANGQiang 气 LONG Jie , REN Y缸lfong\ WANG Cun , PENG Rong , YUAN Jun (l. Department ofBiological and Chemical Engineeri吨， Chongqing University of Education , Chongqing 4α泊的， China; 2. College of Food Science, Southwest University , Chongqing 4∞715， China; 3. College of Environmental and Biologiω1 Engineering, Chongqing Technology and Business University , Chongqing 4创泊67， China; 4. Gratech Co. Ltd. , Shanghai 201210, China) Abstract: This study was intended to model and optimize the reaction conditions for enzymatic esterification of ferulic acid with m创ze germ oil using a commerciallipase, Lipozyme RM 1M, in a solvent system to obtain feruloylated acylglycerols by response surface methodology (RSM). The experiments were designed with central composite design. The reaction factors investigated were molar ratio of maize germ oil to ferulic acid, temperature and time. The yield