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Preparation method of natural spice 2-phenethyl alcohol

A technology of natural fragrance and phenethyl alcohol, applied in microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problem that the product separation cannot be separated by an adsorption chromatography organic solvent extraction and separation method, destroy the aroma quality of 2-phenethyl alcohol, Difficulty in product separation process and other problems, to achieve the effect of overcoming poisoning and inhibition, reducing industrial operation procedures, and having broad application prospects

Inactive Publication Date: 2009-12-23
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many difficulties in the industrial production of 2-phenylethanol using a liquid-liquid two-phase system. For example, the product separation process is difficult. Since 2-phenylethanol is transferred to the organic phase, adsorption chromatography and organic solvent extraction separation methods cannot be used for product separation. At the same time, oleic acid, oleyl alcohol and the oxides formed during the fermentation process destroy the aroma quality of 2-phenylethanol
Secondly, the oil-water two-phase emulsification is difficult to completely separate the phases. Using membrane osmosis technology to separate the oil-water two phases encounters difficulties in industrial scale-up

Method used

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  • Preparation method of natural spice 2-phenethyl alcohol
  • Preparation method of natural spice 2-phenethyl alcohol
  • Preparation method of natural spice 2-phenethyl alcohol

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The yeast in Example 1 of the present invention is Candida krusei (krusei Candida) preserved in the China Industrial Microorganism Culture Collection Management Center, with a preservation number of CICC 1674. The yeast culture temperature is 28-30°C, and it is a high-temperature aroma-producing yeast. .

[0031] Seed medium: glucose 15g / L, bean sprouts juice 4g / L, peptone 5g / L, yeast extract 3g / L, K 2 HPO 4 .3H 2 O 0.75g / L, the solvent is water, the pH is natural, and sterilized by high-pressure steam at 121°C for 20min. After the seed medium was cooled to 28°C, Candida krusei CICC 1674 was inoculated on the seed medium, cultured on a shaking table for 24 hours, the rotating speed of the shaking table was 150r / min, and the inoculation amount of the seed liquid inoculated to the fermentation medium was 5% by volume.

[0032] Fermentation shake flask medium: glucose 30g / L, peptone 5g / L, yeast extract 6g / L, K 2 HPO 4 .3H 2 O 0.75g / L, MgSO4.7H 2 O 0.5g / L, NH 4 Cl ...

Embodiment 2

[0037] The yeast in Example 2 of the present invention is Candida krusei (krusei Candida) preserved in the China Industrial Microorganism Culture Preservation Management Center with the preservation number CICC 1674. The yeast culture temperature is 28-30°C, and it is a high-temperature aroma-producing yeast. .

[0038] Seed medium: glucose 15g / L, wort juice 3g / L, peptone 5g / L, yeast extract 3g / L, K 2 HPO 4 .3H 2 O 0.75g / L, the solvent is water, the pH is natural, and sterilized by high-pressure steam at 121°C for 20min. After the seed medium was cooled to 28°C, Candida krusei CICC 1674 was inoculated on the seed medium, cultured on a shaking table for 24 hours, the rotating speed of the shaking table was 150r / min, and the inoculation amount of the seed liquid inoculated to the fermentation medium was 5% by volume.

[0039] Fermentation shake flask medium: glucose 30g / L, peptone 3g / L, yeast extract 8g / L, K 2 HPO 4 .3H 2 O 0.75g / L, MgSO4.7H 2 O 0.5g / L, NH 4 Cl 0.3g / L, ...

Embodiment 3

[0044] The saccharomyces selected in Example 3 of the present invention is Saccharomyces cerevisiae, which is preserved in China Industrial Microbiological Strain Preservation Management Center, with the preservation number CICC 1394. fragrant).

[0045] Seed medium: glucose 10g / L, bean sprout juice 5g / L, peptone 4g / L, yeast extract 3g / L, K 2 HPO 4 .3H 2 O 0.75g / L, the solvent is water, the pH is natural, and sterilized by high-pressure steam at 121°C for 20min. After the seed medium was cooled to 28°C, Saccharomyces cerevisiae CICC 1394 was inoculated on the seed medium, cultured on a shaking table for 24 hours, the rotating speed of the shaking table was 150r / min, and the inoculation amount of the seed liquid inoculated into the fermentation medium was calculated as 5%.

[0046] Fermentation shake flask medium: glucose 30g / L, peptone 3g / L, yeast extract 8g / L, K 2 HPO 4 .3H 2 O 0.75g / L, MgSO4.7H 2 O 0.5g / L, NH 4 Cl 0.3g / L, solvent is water, pH is natural, sterilized ...

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Abstract

The invention discloses a preparation method of natural spice 2-phenethyl alcohol, which is implemented by selecting Candida drusei, Saccharomyces cerevisiae, Kluyveromyces marxianus, inoculating cultivated seed liquid or active dried yeast powder into fermentation culture medium, taking L-PHE produced by fermentation method or enzyme method as substrate, performing liquid aerobic fermentation in a fermentation shake flask or a fermentation tank, adding solid phase absorption medium, L-PHE and glucose in the process of fermentation, obtaining the solid phase absorption medium in a filtration or centrifugation manner, then adopting an elution solvent to carry out elution on the absorption medium, further distilling the eluent to obtain the natural 2-phenethyl alcohol with purity of 97.5-99.5%. The invention combines the fermentation and absorption separation of 2-phenethyl alcohol, has low production cost and excellent aroma quality of the product.

Description

technical field [0001] The invention relates to a method for preparing natural fragrance 2-phenylethanol by fermenting yeast or active yeast powder. technical background [0002] 2-phenylethanol (2-phenylethanol, 2-PE), also known as β-phenylethanol and diphenylethanol, is a kind of aromatic alcohol with rose fragrance. In plant essential oils such as jasmine, 2-phenylethanol is also a flavor substance in bread, biscuits, cheese, wine and other foods. This substance is stable in alkaline environment and oxidation to air, and its derivative esters, such as phenylethyl acetate It is also an important aromatic product. Because of its soft and sweet aroma, 2-phenylethanol is not only the basic component of all rose fragrances, but also has a synergistic effect, and is a required ingredient for various fragrance formulations. At present, 2-phenylethanol is widely used in food, tobacco, cosmetics and daily cleaning products. Its consumption is second only to vanillin, and it is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/22C12R1/645C12R1/865
Inventor 荣绍丰付艳丽蔡宝国王涛
Owner SHANGHAI INST OF TECH
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