酶促反应合成棕榈酸Vc酯
Alternative Titleenzymatic synthesis of ascorbyl palmitate
孙燕; 夏木西卡玛尔; 吾满江.艾力; 贾殿增
2006
Source Publication生物技术
ISSN1004-311X
Volume16Issue:2Pages:63-65
Abstract讨论了以黑曲霉脂肪酶为催化剂,以抗坏血酸和棕榈酸甲酯为底物的酯交换反应及其影响因素。考察了在摇床速度为200r/min,叔丁醇为溶剂下,底物的摩尔比、温度、脂肪酶浓度、时间、含水量对转化率的影响。结果表明,底物棕榈酸甲酯与Vc的摩尔比为1.3:1.0、反应温度为36℃、反应时间为24h、脂肪酶浓度为15%、含水量为1%时,Vc的转化率为23%。合成的棕榈酸Vc酯,无需和底物分离,可以直接作为油脂食品的添加剂。
Keyword脂肪酶 催化 棕榈酸vc酯 抗坏血酸 棕榈酸甲酯
Document Type期刊论文
Identifierhttp://ir.xjipc.cas.cn/handle/365002/1914
Collection新疆维吾尔自治区精细化工工程技术研究中心
Affiliation新疆大学化学化工学院;中国科学院新疆理化技术研究所
Recommended Citation
GB/T 7714
孙燕,夏木西卡玛尔,吾满江.艾力,等. 酶促反应合成棕榈酸Vc酯[J]. 生物技术,2006,16(2):63-65.
APA 孙燕,夏木西卡玛尔,吾满江.艾力,&贾殿增.(2006).酶促反应合成棕榈酸Vc酯.生物技术,16(2),63-65.
MLA 孙燕,et al."酶促反应合成棕榈酸Vc酯".生物技术 16.2(2006):63-65.
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