长江三角洲古土壤发育与晚更新世末海平面变化的耦合-第四纪研究.PDFVIP

※工艺技术 食品科学 2010, Vol. 31, No. 18 153 1 1 1 1 2 张 灏 ，王振虎 ，彭冬梅 ，汪一帆 ，何冰芳 (1.南京财经大学食品科学与工程学院，江苏省粮油品质控制及深加工技术重点实验室，江苏 南京 210003 ； 2.南京工业大学生物与制药工程学院，江苏 南京 210009) 以脂肪酶为催化剂，以麦芽糖醇和脂肪酸为原料合成麦芽糖醇脂肪酸酯。通过考察原料配比、催化剂的 用量、反应时间、溶剂用量等主要因素对反应的影响，确定最佳反应条件。结果表明，以脂肪酶 Novozym 435 为催化剂，脂肪酶用量为0.24g/mmol 脂肪酸，溶剂丙酮的用量为 10mL/mmol 脂肪酸，麦芽糖醇:脂肪酸为 2:1(mol/ mol) ，在60 ℃条件下反应80h，脂肪酸的转化率为91%～95% 。当麦芽糖醇脂肪酸酯溶液质量分数为0.06% 时，表 面张力为 38～40mN/m 。 麦芽糖醇；脂肪酸；脂肪酶；合成；麦芽糖醇脂肪酸酯；表面张力 Enzyme-catalyzed Synthesis and Surface Tension Measurement of Maltitol Fatty Acid Esters 1 1 1 1 2 ZHANG Hao ，WANG Zhen-hu ，PENG Dong-mei ，WANG Yi-fan ，HE Bing-fang (1. Key Laboratory of Quality Control and Further Processing of Cereal and Oils in Jiangsu Province, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China；2. College Biotechnogy and Pharmaceutical Engineering ，Nanjing University of Technology, Nanjing 210009, China) Abstract：Under the catalysis of Novozym 435 lipase, maltitol was reacted with each of two fatty acids, lauric acid and palmitic acid to synthesize maltitol fatty acid ester. The reaction between maltitol and lauric acid or palmitic acid was investigated with respect to the effects of four reaction conditions including maltitol/fatty acid molar ratio, reaction duration, amount of acetone as the reaction medium and enzyme amount. The optimal levels of these reaction conditions were determined as follows: enzyme amount 0.24 g/mmol fatty acid; acetone amount 10mL/mmol fatty acid; and maltit