摘要
以松香和木薯淀粉为原料,叔戊醇为溶剂,研究了微溶剂体系下采用酶催化酯化法合成松香酸淀粉酯。通过单因素实验考察了松香与淀粉质量比、反应时间、反应温度、固定化脂肪酶用量对松香酸淀粉酯取代度的影响,确定最适反应条件为:松香与淀粉的质量比为4∶1,反应温度为55℃,反应时间为10 h,固定化脂肪酶用量为4%(以淀粉质量计)。通过红外光谱分析产物的结构发现,产物在1 725 cm-1处出现了酯羰基C=O的伸缩振动吸收峰,表明松香与淀粉发生了酯化反应合成了松香酸淀粉酯;通过X射线衍射分析和扫描电镜分析产物的结构发现,酯化反应没有破坏淀粉原有的晶体型貌和结构。对产物的亲油性能进行研究,结果表明,与原淀粉相比酯化产物在正辛烷中对橄榄油的吸附能力增加了166.67%。微溶剂体系的反应大大降低了成本,提高了产物的量。
The synthesis of rosin acid starch ester catalyzed by lipase under the micro - solvent system was studied by using the materials of rosin and cassava starch and tertiary amyl alcohol as the solvent. The effect of the factors, including rosin -starch ratio, reaction time, reaction temperature and dosage of lipase, on the degree of substitution （Ds） of rosin acid starch ester were mainly analyzed. The optimal condition was rosin- starch ratio 4： 1, reaction temperature 55 ℃, reaction time 10 h, dosage of lipase 4%. The structure of the product was analyzed by FT - IR, XRD and SEM. The results showed that a C = 0 stretching vibration absorption peak at 1 725 cm-1 was observed, which indicated the rosin and starch was formed into rosin acid starch ester, with keeping the original crystal morphology and structure of starch. And the lipophilicity of rosin acid starch ester was investigated. Compared with the cassava starch, the oil -absorption capacity of rosin acid starch ester for olive oil was increased by 166.67% in octane. The reaction of micro - solvent system largely reduced the cost and increased the quantity of products.
作者
巫佳
林日辉
贺俊斌
何超红
兰玉荣
WU Jia LIN Ri - hui HE Jun - bin HE Chao - hong LAN Yu - rong(Guangxi Colleges and Universities Key Laboratory of Utilization of Microbial and Botanical Resources, College of Marine Sciences and Biotechnology, Guangxi University for Nationalities, Nanning Guangxi 530006 Key Laboratory of New Techniques for Chemical and Biological Conversion Process, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning Guangxi 530006)
出处
《粮油食品科技》
2016年第6期82-86,共5页
Science and Technology of Cereals,Oils and Foods
基金
广西民族大学大学生创新创业训练计划项目(201510608037)
关键词
松香
木薯淀粉
酯化
微溶剂体系
rosin
cassava starch
esterification
micro - solvent system
