Preparation method for natural flavor fatty acid ester

A technology of fatty acid esters and natural flavors, which is applied in the fields of food flavor chemistry and biology, and can solve problems such as unsatisfactory

Active Publication Date: 2013-09-18
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Naturally extracted fragrance substances, due to the limitation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The inner diameter of the immobilized enzyme packed column reactor used is 3 cm, and the length is 20 cm. 60 g of immobilized Candida antarctica lipase was placed in the column, the enzyme activity used was 11087 Plu / g, and a small amount of glass fiber was placed on the bottom and top of the reaction column to prevent enzyme loss. Add 10kg of coconut oil into a constant temperature mixer, heat it to a constant temperature of 35°C, add 0.15kg of absolute ethanol, stir and mix, and at the same time use a constant flow pump to input it into the bottom inlet of the reaction column at a certain flow rate, adjust the flow rate, and make the retention time For 10 minutes, the reactor jacket was connected to a circulating water bath to maintain the column at 35°C for transesterification. The resulting reaction mixture was purified by a series of two-stage molecular distillation. The feed rate of the one-stage molecular distillation was 0.5L / h, the distillation temperatur...

Embodiment 2

[0024] The structure and size of the reactor are the same as in Example 1. 60 g of immobilized Candida antarctica lipase is placed in the column, and the enzyme activity used is 11087 Plu / g. A small amount of glass fiber is placed on the bottom and top of the reaction column to prevent enzyme drain. Add 10kg of palm kernel oil into a constant temperature mixer, heat it to a constant temperature of 45°C, add 0.2kg of isobutanol, stir and mix, and at the same time use a constant flow pump to feed it into the bottom inlet of the reaction column at a certain flow rate, adjust the flow rate, and make the retention The time is 10 minutes, and the jacket layer of the reactor is connected to a circulating water bath, so that the inside of the column is maintained at 45° C., and the transesterification reaction is carried out. The resulting reaction mixture was purified by a series of two-stage molecular distillation. The feed rate of the one-stage molecular distillation was 1.0L / h, th...

Embodiment 3

[0026] The structure and size of the reactor are the same as in Example 1. 60 g of immobilized Candida antarctica lipase is placed in the column, and the enzyme activity used is 11087 Plu / g. A small amount of glass fiber is placed on the bottom and top of the reaction column to prevent enzyme drain. Add 8k coconut oil and 2kg anhydrous butter to a constant temperature mixer, and heat it to a constant temperature of 50°C, add 0.25kg of butanol, stir and mix, and at the same time use a constant flow pump to input it into the bottom inlet of the reaction column at a certain flow rate, and adjust the flow rate , so that the retention time is 10 min, the reactor jacket is connected to a circulating water bath, and the column is maintained at 50° C. to carry out the esterification reaction. The resulting reaction mixture was purified by a series of two-stage molecular distillation. The feed rate of the one-stage molecular distillation was 1.0L / h, the distillation temperature was 40~...

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PUM

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Abstract

The invention discloses a method for continuous preparation of natural flavor fatty acid ester. Grease is converted into flavor fatty acid ester through enzymatic transesterification with lipase used as a catalyst and one or more selected from the group consisting of coconut oil rich in low and medium carbon chain fatty glyceride (no more than C14), natural cream, Brazilian palm oil and palm kernel oil as a substrate. Alcohol used in transesterification is micro-molecular alcohol like ethanol, butanol, isobutanol and isoamyl alcohol; immobilized lipase is filled in a packed-column reactor; under the condition of continuous operation, the reaction substrate and the micro-molecular alcohol continuously flow through the lipase packed-column reactor to synthesize fatty acid ester; and an obtained reaction mixture is purified by using molecular distillation technology so as to obtain high-purity flavor fatty acid ester, i.e., mixed low and medium carbon chain fatty acid ester.

Description

technical field [0001] The invention belongs to the field of food flavor chemistry and biotechnology, and in particular relates to a preparation method of natural flavor fatty acid ester. The invention discloses a method for producing natural flavor fatty acid ester through continuous reaction in a reaction column equipped with immobilized lipase, and purifying the flavor substance from the reaction mixture by using molecular distillation technology. Background technique [0002] Edible flavors and fragrances are the most numerous and widely used type of food additives in food additives, and are an important part of food additives. At present, the production of edible flavors and spices in the world is mainly artificial synthesis and extraction from natural animals and plants. With the improvement of people's living standards and the enhancement of the awareness of returning to nature, people's demand for natural spices is increasing. Naturally extracted flavor substances ...

Claims

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Application Information

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IPC IPC(8): C12P7/62
Inventor 鲁玉侠李香莉杨伟权杨梅妹杨家友
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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