食品科学

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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

王 强1,2,龙 洁1,任彦荣1,王 存1,彭 荣3,袁 君4   

  1. 1.重庆第二师范学院生物与化学工程系,重庆 400067;2.西南大学食品科学学院,重庆 400715;
    3.重庆工商大学环境与生物工程学院,重庆 400067;4.普研(上海)标准技术服务有限公司,上海 201210
  • 出版日期:2015-06-25 发布日期:2015-06-12
  • 基金资助:

    国家自然科学基金青年科学基金项目(31401559);重庆市应用开发计划项目(cstc2014yykfA80009);
    重庆市教委科学技术研究项目(KJ1401418);重庆第二师范学院创新团队项目(KYC-cxtd03-20141002)

Optimized Synthesis and Stability of Feruloylated Acylglycerols

WANG Qiang1,2, LONG Jie1, REN Yanrong1, WANG Cun1, PENG Rong3, YUAN Jun4   

  1. 1. Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China;
    2. College of Food Science, Southwest University, Chongqing 400715, China;
    3. College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China;
    4. Gratech Co. Ltd., Shanghai 201210, China
  • Online:2015-06-25 Published:2015-06-12

摘要:

利用响应面试验对在溶剂体系中脂肪酶Lipozyme RM IM催化玉米胚芽油与阿魏酸酸解制备阿魏酰基脂肪酰基结构酯的反应条件进行优化。在摇床转速为220 r/min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酰基脂肪酰基结构酯的得率为考察指标,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酯化的显著因素;经响应面分析可确定最优值为投料比8.9∶1(g/g)、反应温度76.0 ℃、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酯产生较低的聚合物,同时其具有较高的贮藏稳定性。

关键词: 阿魏酸, 阿魏酰基脂肪酰基结构酯, 响应面优化, 稳定性

Abstract:

This study was intended to model and optimize the reaction conditions for enzymatic esterification of ferulic acid
with maize germ oil using a commercial lipase, Lipozyme RM IM, 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 of feruloylated
acylglycerols was selected as the response variable. All the factors investigated significantly affected the yield of feruloylated
acylglycerols. The optimal reaction conditions were found to be a molar ratio of maize germ oil to ferulic acid of 8.9:1 (g/g),
76.0 ℃ and 28.1 h, leading to a feruloylated acylglycerol yield of 59.1%, which was in good agreement with the predicted
value of 58.8%. The prepared acylglycerols produced low polymer during frying process, and they had high storage stability.

Key words: ferulic acid, feruloylated acylglycerols, response surface methodology, stability

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