酶法催化甘油解制备亚麻籽油甘油二酯及其氧化稳定性分析

doi:10.3969/j.issn.1673-1689.2022.06.009

首页 > 过刊浏览>2022年第41卷第6期 >76-83. DOI:10.3969/j.issn.1673-1689.2022.06.009

酶法催化甘油解制备亚麻籽油甘油二酯及其氧化稳定性分析
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                        10.3969/j.issn.1673-1689.2022.06.009
                    
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Preparation of Diglyceride from Flaxseed Oil by Enzymatically Catalyzed Glycerolysis and Analysis of its Oxidative Stability

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甘油二酯（diacylglycerol，DAG）具有防止动脉硬化，抑制脂肪堆积的作用，是一种重要的功能性油脂。为提高亚麻籽油DAG产量，探究亚麻籽油DAG氧化稳定性，以甘油和亚麻籽油为原料，Lipozyme CALB脂肪酶为催化剂，在无溶剂体系中通过酶法催化甘油解反应制备DAG。通过单因素实验探究了底物物质的量比、反应温度、反应时间、初始水分添加量和酶添加量对产物中DAG质量分数的影响。并对分子蒸馏精制亚麻籽油DAG的氧化稳定性进行研究。结果表明，在甘油与亚麻籽油物质的量比为20∶1，反应时间10 h，反应温度80 ℃，初始加水量（质量分数）为0，加酶量2.0%（质量分数，以底物质量计）的条件下，DAG质量分数可达到47.13%，分子蒸馏后质量分数达到57.18%。通过添加TBHQ（0.20 g/L）作为抗氧化剂，亚麻籽油DAG氧化稳定性得到显著提升，理论货架期由37 d延长至109 d。

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Diacylglycerol (DAG) is an important functional lipid with functions of preventing arteriosclerosis and inhibiting fat accumulation. DAG was prepared by enzymatically catalyzed glycerolysis in a solvent-free system using glycerol and linseed oil as the raw materials and Lipozyme CALB lipase as the catalyst to improve the yield of DAG prepared from flaxseed oil and to investigate the oxidative stability of DAG. The effects of substrates molar ratio, reaction temperature, reaction time, initial water content and enzyme loading amount on DAG mass fraction were investigated by single factor experiment. The oxidation stability of DAG prepared by molecular distillation refining from flaxseed oil was studied. The results showed that the yield of DAG reached 47.13% with a purity of mass fraction up to 57.18% after molecular distillation under the molar ratio of glycerol to flaxseed oil of 20∶1 for 10 h reaction at 80 ℃ with the initial water content (mass fraction) of 0 and the enzyme loading (mass fraction) of 2.0% (calculated by mass of substrate). The oxidation stability of DAG prepared from flaxseed oil was significantly improved with the addition of TBHQ (0.20 g/L) as the antioxidant, and its theoretical shelf life was extended from 37 d to 109 d.

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孙晓雪,汪勇,崔立明,张震.酶法催化甘油解制备亚麻籽油甘油二酯及其氧化稳定性分析[J].食品与生物技术学报,2022,41(6):76-83.

SUN Xiaoxue, WANG Yong, CUI Liming, ZHANG Zhen. Preparation of Diglyceride from Flaxseed Oil by Enzymatically Catalyzed Glycerolysis and Analysis of its Oxidative Stability[J]. Journal of Food Science and Biotechnology,2022,41(6):76-83.

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在线发布日期: 2022-06-28
出版日期: 2022-06-25

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