海洋寡孢根霉脂肪酶酯化杂醇油正丙醇和正丁醇生产水果风味酯

摘要

在果香风味酒中,通过原料获得的风味物质--酯类较少且含量低,极大的影响了果酒的风味.利用固定化的海洋寡孢根霉脂肪酶,能够安全有效的生产这种具有愉快果香气味的安全绿色的添加剂,极大的丰富了酒体的风味,能够获得极大的经济效益.实验中使用响应面法优化了固定化脂肪酶对乙酸正丁酯及乙酸正丙酯的合成,得到了该固定化酶的最适合成条件.%In the fruit flavor, the flavor esters are less and low content, greatly affected the flavor of the wine. The use of immobilized lipase from marine Rhizopus microsporus, safe and effective production of this pleasant fruit aroma of the security of green additives, greatly enriched the flavor of the wine,can get great economic benefits.In this experiment,the response surface methodology was used to optimize the synthesis of n-butyl acetate and n-propyl acetate by immobilized lipase,and the optimum conditions of the immobilized enzyme were obtained.