摘要
甘二酯是酶法酯交换过程中重要的中间体。较高的甘二酯含量影响最终产品的纯度 ,也导致副产物的产生。研究了酶法催化酯交换过程中反应温度、反应时间、水含量、酶用量、底物比对甘二酯含量的影响。实验结果表明 ,反应体系中酶量是影响甘二酯含量的最大影响因素 ,且为正相关。在符合产品结构的较优的反应中 ,甘三酯含量为 88.2 % ,甘二酯含量为 6 .9%。
Diacylglycerol(DAG) are important intermediates in lipase-catalyzed interesterification ,but a high DAG concentration can affect the formation of by-product.The influence of water content, reaction temperature, enzyme dosage, substrate molar ratio and reaction time on the formation of DAG in batch reactor were studied. The results show that enzyme dosage has the most significant effect on the content of DAG and are positively correlated.Under better reaction conditions,the content of TAG is 88.2% and DAG is 6.9%.
出处
《中国油脂》
CAS
CSCD
北大核心
2004年第4期35-37,共3页
China Oils and Fats
