食品科学 ›› 2013, Vol. 34 ›› Issue (2): 36-41.

• 工艺技术 • 上一篇    下一篇

酶催化茶油合成甘油二酯工艺及脂肪酸变化

刘小如,张超,胡蒋宁,邓泽元   

  1. 南昌大学食品科学与技术国家重点实验室
  • 收稿日期:2012-07-09 修回日期:2012-12-20 出版日期:2013-01-25 发布日期:2013-01-15
  • 通讯作者: 邓泽元 E-mail:zeyuandeng@hotmail.com
  • 基金资助:
    科技部星火计划项目:油茶产业化技术体系示范推广——油茶籽综合开发及茶籽油生产技术推广示范

Lipase-Catalyzed Synthetic of Diacylglycerol of Damellia oil and its Fatty Acid change

  • Received:2012-07-09 Revised:2012-12-20 Online:2013-01-25 Published:2013-01-15

摘要: 在无溶剂体系中,采用固定化酶Lipozyme RMIM催化茶油和甘油发生甘油解反应制备茶油甘油二酯。通过单因素试验和响应面优化法考察茶油与甘油的物质的量比、酶的加入量、反应温度、反应时间等因素对催化反应产物得率的影响,确定出最佳反应条件为:茶油与甘油的物质的量比(甘油:茶油,mol:mol)为1:1.7、酶的加入量(wt%)为10.7 %、反应温度为63 ℃、反应时间为13.5 h。经分子蒸馏法纯化后得到的甘油二酯纯度达99.7%,气相色谱法测定茶油甘油二酯油脂肪酸组成以C16:0、C18:1和C18:2为主,与茶油脂肪酸组成无显著性差异。即:所得茶油甘油二酯油一方面可较好的保持茶油脂肪酸组成优势,另一方面同时具有甘油二酯的特殊营养学特性。

Abstract: Diacylglycerol (DAG) was prepared through lipase-catalyzed reaction between camellia oil and glycerol in the solvent-free system using immobilized enzyme catalytic. Lipozyme RMIM immobilized lipase was selected as the catalyst, substrate ratio, enzyme dosage, reaction temperature, reaction time and other factors were considered to investigating the yield of the catalytic reaction products, both single factor experiments and response surface optimization method were used. The best conditions were: substrate ratio (glycerol:camellia oil, mol:mol) is 1:1.7, the enzyme concentration was 10.7% (wt%), reaction temperature of 63℃, the reaction time of 13.5 h. Purity of DAG were close to 99.7% after molecular distillation purification. Fatty Acid composition of both DAG oil and camellia oil were detected by the gas chromatographic, the main fatty acids composition of DAG oil are C16:0, C18:1 and C18:2, and no significant difference from camellia oil was detected. As a result, the camellia DAG oil remains the same fatty acid composition of camellia oil, as well as possesses the functional features of the diacylglycerol.

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