作　　者： ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《中国粮油学报》 2006年第3期146-151,共6页

摘　　要： 利用脂肪酶催化游离型的n-3PUFA与甘油发生酯化反应生成甘油酯,研究了多种因素对酯化程度的影响。研究结果表明:利用脂肪酶Novozym435,在6mL的正己烷中,反应温度40℃,甘油用量2g,n-3 PUFA 0．4g,初始水分含量0．5％,在反应1h后添加1g分子筛,酶添加量25mg,震荡频率150r／min,在此条件下反应24h酯化度可达90％以上。n-3 PUFA甘油酯中以甘油二酯(56．06％)为主,其次是甘油三酯 (31．25％)和甘油一酯(12．07％),游离脂肪酸(0．39％)的含量比较低。n-3 PUFA甘油酯的脂肪酸组成以 DHA(73．36％)和EPA(13．49％)为主,单不饱和脂肪酸的含量仅有1．69％,几乎不含饱和脂肪酸。 The systhesis of n - 3 polyunsaturated fatty acids （ PUFA ） glyceride was studied by using enzymatic esterification. The lipase Novozym 435 from Candida Antarctica was used to catalysis the reaction. The reaction conditions were established as follows： 6mL hexane, 40℃, glycerol 2g, initial water content 0. 5 %, 1 g molecular sieves added afterlh reaction, lipase 25mg, agitation rate 150r/min, and reaction time 24h. Under these conditions, the degree of esterification is above 90%. n -3 PUFA glyceride contains 56.06% diacylglycerol, 31.25% triscylglycerol, 12.07% monoacylglycerol and 0. 39% free fatty acid. The main fatty acids of n -3 PUFA glyceride are 73.36% doconsahexaenoic acid （DHA） and 13.49% eicosapentaenoic acid （ EPA）, and the content of monounsaturated fatty acids is only 1.69%.

关 键 词： 脂肪酶 甘油酯 酯化合成

领　　域： [化学工程] [农业科学] [农业科学]