摘要
目的优化马铃薯磷酸化酶催化制备柠檬酸磷酸酯的条件。方法以柠檬酸为原料,三聚磷酸钠作为磷酰化试剂,利用马铃薯中天然存在的磷酸化酶为催化剂,催化合成柠檬酸磷酸酯。采用单因素和响应面试验设计探究柠檬酸与三聚磷酸钠质量比、反应温度和反应时间对产物含量的影响,通过傅里叶红外光谱分析和电导率测定产物结构。结果柠檬酸与三聚磷酸钠质量比为1:3.8,反应温度29℃,反应时间19.5 h时,产物含量可达50.57%。红外光谱结果显示产物具有柠檬酸磷酸酯的红外特征峰,成功制得柠檬酸磷酸酯。柠檬酸磷酸酯比柠檬酸更易解离,在溶液中具有良好的导电性。结论本研究所用方法简单易行,成本低,合成条件优化后产物含量高,为柠檬酸磷酸酯的合成提供了新的方法。
Objective To ptimize the conditions of potato phosphorylase to catalyze the preparation of phosphocitrate.Methods The phosphocitrate was synthesized with citric acid as raw material,sodium tripolyphosphate as phosphorylation reagent and potato phosphorylase as catalyst.Single factor and response surface experimental design were used to explore the influence of the mass ratio of citric acid to sodium tripolyphosphate,reaction temperature and reaction time on the product content.The product structure was determined by Fourier infrared spectroscopy and electrical conductivity.Results When the mass ratio of citric acid to sodium tripolyphosphate was 1:3.8,the reaction temperature was 29℃,and the reaction time was 19.5 h,the product content could reach 50.57%.The infrared spectrum results showed that the product had the infrared characteristic peak of PC,which proved that the PC was successfully prepared.PC was more easily dissociated than citric acid and had good conductivity in solution.Conclusion This method is simple,low-cost,and the product content is high under the optimized conditions,which provides a new method for the synthesis of phosphocitrate.
作者
邓博
王亚雄
张海霞
王颖
霍丽
靳利娥
DENG Bo;WANG Ya-Xiong;ZHANG Hai-Xia;WANG Ying;HUO Li;JIN Li-E(College of Chemistry and Chemical Engineering,Taiyuan University of Technology,Taiyuan 030024,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第16期6615-6620,共6页
Journal of Food Safety and Quality
关键词
柠檬酸磷酸酯
柠檬酸
三聚磷酸钠
磷酰化
马铃薯磷酸化酶
响应面法
phosphocitrate
citric acid
sodium tripolyphosphate
phosphorylate
potato phosphorylase
response surface method
