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化工学报  2015 

酵母脂肪酶酶促合成虾青素琥珀酸酯及优化

DOI: 10.11949/j.issn.0438-1157.20150509, PP. 294-299

Keywords: 虾青素,脂肪酶,合成,虾青素琥珀酸酯

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Abstract:

研究了酵母脂肪酶在有机溶剂中以琥珀酸酐为酰化试剂酯化合成虾青素琥珀酸酯。液相色谱质谱联用检测表明,酯化产物中既有虾青素单酯也有虾青素二酯。对酶促反应脂肪酶、反应介质、反应底物摩尔比、反应温度等酯化影响因素进行了详细探讨和优化。在所选的几种脂肪酶中,假丝酵母脂肪酶(Candidasp.)的催化活性最好,二甲基亚砜为适宜的反应溶剂,最佳反应温度为45℃。底物摩尔比是决定反应能否进行的关键因素,底物摩尔比为40以上,反应才能进行,摩尔比达到800时,虾青素转化率达到90%以上。底物摩尔比还显著影响产物中单酯和二酯分布,高摩尔比下二酯才能产生。对体系初始含水量和酶量的影响进行了优化。实验结果表明酶法合成虾青素琥珀酸酯具有很好的可行性。

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