油酸单甘酯的二步法合成工艺研究.pdf

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CHINA OILS AND FA
2013Vol.38No.1
線会利用
油酸单甘酯的二步法合成工艺研究
王小三,金青哲,王兴国
(江南大学食品学院,食品科学与技术国家重点.实验室,江苏无锡21412)
摘要:报道了一种改进的油酸单甘酯的二步合成法。首先用酶法催化丙酮縮甘油与油酸进行酯化
反应合成油酸丙酮缩甘油,然后将合成的油酸两酮缩甘油在 Amberlyst-15树脂的催化下断裂甘油
保护基合成油酸单せ酯。考察了溶剂添加量、酶添加曼、反应温度和反应时间对产物中油酸而酮缩
甘油含量的影响。结果表明最优的反应条件为:油酸与酮编甘油摩尔比1:1,0.5mL二氯甲烷,
8%的 Novozvm435脂肪酶(占底物的总质量),60℃下反应6h。在最优反应条件下,粗产物中含有
91.7%的油酸丙酮缩甘油。粗产物油酸丙酮縮甘油进一步在 Amberlyst-15树脂的催化下在甲酶
中断裂甘油保护基得到油酸单せ酯,粗品油酸单甘经正己院结晶、水洗纯化后,油酸単甘酯的合
量从72.6%提高到95.8%。
关键词:油酸单甘酯;两酮缩甘油;油酸;酶法合成;結晶;水洗
中图分类号:TS218;1T641
文献标志码:A文章编号:1003~7969(2013)11-0068-04
Synthesis of monoolein by two-step method
WANG Xiaosan, JIN Qingzhe, WANG Xingguo
State Key Laboratory of Food Science and Technology, School of Food Science and Technology
Jiangnan University, Wuxi 214122, Jiangsu, China
Abstract: The improvcd synthesis of monoolein by two-step method was reported. First, 1, 2 -acetonide
3-oleoylglyeerol was synthesized by the enzymatic esterification of 1, 2-acetonide glycerol and olei
eid, then monoolein was synthesized by cleavage of 1, 2-acetonide-3-oleoylglycerol in methanol cata
lysted by Amberlyst -15. The effects of solvent addition amount, enzyme dosage,, reaction temperature
and reaction time on the 1, 2 -acetonide-3-oleoylglyeerol content in the crude product were studied
The results showed that the optimal conditions were that oleic acid and 1, 2-actetonide glycerol(molar
ratio 1: 1 )reacted in 0.5 ml dichloromethane at 60 for 6 h with 8% Novozym 435(based on the total
masses of substrates)as catalyst. Under the optimal conditions, the 1, 2-acetonide-3-oleoylglycerol
content was 91. 7%. Crude monoolein was synthesized by cleavage of unpurified 1, 2 -acetonide
oleoylglycerol in methanol with Amberlyst-15 resin as catalyst, then purified by hexane recrystallization
and washing, and the monoolein content increased from 72.6% t958%
Key words: monoolein; 1, 2 -acetonide glycerol; oleic acid; enzy matic synthesis; recrystallization; wash
单甘酯是一种非离了型表面活性剂和乳化剂,所有乳化剂生产总量的75%1。此外,单甘酯还是
E被广泛应用于食品、医药和化妆品工业1。在美合成结构甘三、磷脂和糖脂的起始原料。特定
国和欧盟,单甘酯被认为是安全的食品级添加剂,占的单甘酯有特定的功能活性,例如,n-3脂防酸单
甘酯可起到抑制心血管疾病的作用,月桂酸单甘酯
收稿日期:2013-01-15:修回日期:2013-08~31
有防腐或者阻止微生物感染的作用“-?。最近的研
作者简介:王小三(1983),男,在读博士,主要从事功能脂质究显示,油酸单甘酯具有强的抗氧化和抗动脉硬化
合成的研究工作(E-mail)wxstongxue(@163.com
的作用~?。
通信作者:王兴国,教授(E-mail)wxg1002@qq,com
般来说,单甘酯是通过天然油脂的计油解、游
方数据