半乳糖基-β-环糊精的合成与结构研究-食品科学.PDF

※工艺技术 食品科学 2011, Vol. 32, No. 12 57 1 2 沈汪洋 ，金征宇 (1.武汉工业学院食品科学与工程学院，湖北 武汉 430023 ；2.江南大学食品科学与工程学院，江苏 无锡 214122) 以β- 环糊精和蜜二糖为原料，通过 α- 半乳糖苷酶酶法合成得到半乳糖基 -β- 环糊精(Gal-β-CD) 。酶法合成 条件为：蜜二糖中酶用量为 20U/g ， β- 环糊精和蜜二糖的物质的量比为 1:2，pH6.5(50mmol/L 醋酸缓冲液) ，反应 时间24h ，反应温度40 ℃。经过高效液相色谱分离产物，通过质谱、红外光谱和核磁共振证明该产物为6-O- α- D - 半乳糖基 -β- 环糊精。 半乳糖基 - β- 环糊精； β- 环糊精；蜜二糖； α- 半乳糖苷酶 Enzymatic Synthesis and Identification of Galactosyl-β-cyclodextrin 1 2 SHEN Wang-yang ，JIN Zheng-yu (1. School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China； 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract ：Galactosyl- β-cyclodextrin (Gal- β-CD) was synthesized under the catalysis of α-D-galactosidase derived from germinated coffee beans using melibiose as a donor and β-cyclodextrin as an acceptor. The optimum synthesis parameters were enzyme dose 20 U/g melibiose, β-CD-to-melibiose molar ratio 1:2, pH 6.5 (50 mmol/L acetate buffer), reaction time 24 h and reaction temperature 40 ℃, respectively. The product obtained under the optimized conditions was purified by preparative α-D-galactosyl-β- cyclodextrin according to ESI-MS, IR, and NMR analyses. HPLC, and the purified product was 6-O- Key words ：galactosyl-β-cyclodextrin ；β-cyclodextrin ；melibiose ；α-D-galactosidase 中图分类号 O624 ；TS245 文献标识码：A 文章编号：1002-6630(2011)12-0057-03 环糊精(常见为 β- 环糊精) 具有内疏水、外亲水的特 1 材料与方法 殊性质，近年来在制药、化工、食品等领域有广泛