摘要
以Novo435脂肪酶作为生物催化剂,叔丁醇作为反应溶剂,酶促葡萄糖与丙二酸和苹果酸的酯化反应,分别合成了丙二酸葡萄糖酯和苹果酸葡萄糖酯。反应产物的电喷雾(ESI)一级质谱分析和高效液相色谱质谱联用(LC/MS)分析表明:在No-vo435脂肪酶的催化作用下,丙二酸和苹果酸均可以与葡萄糖发生酯化反应,生成葡萄糖酯,且产物以单酯为主,含有少量二酯。反应产物的热裂解分析结果表明:所合成二元羧酸葡萄糖酯的热裂解产物多为醛、酮、酸、酯类小分子挥发性香味化合物。产物的烟草加香作用评价结果表明:添加二元羧酸葡萄糖酯后,卷烟的香气量显著提高,杂气明显减少,烟气细腻柔和程度也有一定改善,可见二元羧酸葡萄糖酯在烟草应用方面具有良好的应用前景。
Using Novo435 lipase as a biological catalyst, tert-butanol as an organic solvent, enzyme-catalyzed synthesis of glu cose malonates from glucose and propanedioic acid, or glucose and malic acid were studied. After the vacuum distillation and purification, the white crystal products were prepared. This product was identified qualitatively by utilizing a variety of analytical techniques, such as ES1, as well as HPLC/MS. The analysis results showed that the product was a single-ester based mixture, containing a small amount of di ester. In addition, the composition of degradation products were studied by CDS/GC/ MS, and the functions of identified degradation were briefly discussed. An expert panel investigated the effects of the product in cigarette, the results showed when the dosage was in 5-10 μg/g, the glucose esters could improve and smooth the flavour quality of cigarette, and reduce irritancy greatly, etc.
出处
《香料香精化妆品》
CAS
2009年第2期26-32,共7页
Flavour Fragrance Cosmetics
