Process for synthesizing vanillin by adopting bio-enzyme catalytic oxidation method

Abstract

The invention relates to a method for synthesizing vanillin by adopting a bio-enzyme catalytic oxidation method. The method comprises the following steps: sequentially adding a solvent, a primer coniferyl alcohol/coniferyl aldehyde/ferulic acid, lipase, binary acid or a binary acid derivative and urea hydrogen peroxide in a reaction kettle, wherein lipase accounts for 1-4wt% of the primer isoeugenol, the molar mass of the binary acid or the binary acid derivative is 0.75-1.5 times that of the primer; the molar mass of urea hydrogen peroxide is 1-2 times that of the primer, wherein the adding temperature of urea hydrogen peroxide is 15-35 degrees, the reaction temperature is 20-40 degrees and the reaction time is 14-36 hours; filtering, separating and recycling urea and an enzyme-catalyst, diluting the filtrate by water, extracting by using an organic solvent, recrystallizing by edible alcohol and drying to obtain vanillin; and complexing the mother liquor extracted by the organic solvent by virtue of sodium hydrogen sulfite or sodium sulfite to recover the byproduct of aldehyde. The vanillin yield of the method can reach 85% and the method is simple in reaction step, mild in condition, strong in catalytic specificity, hard to generate byproducts, high in product yield, environmentally friendly and easy to amplify.

Description

technical field [0001] The invention relates to a technique for synthesizing vanillin catalyzed by biological enzymes. Background technique [0002] Vanillin (Vanillin), also known as vanillin, vanillin, etc., is the main component of vanillin beans, the chemical name is 3-methoxy-4-hydroxybenzaldehyde, the relative molecular weight is 152.1, and the appearance is white To light yellow needle-like crystal or powder, showing the unique aroma of vanilla orchid pods, slightly sweet. Vanillin is one of the largest and most widely used spices in the world. Widely used in chocolate, ice cream, candy and other foods as well as cigarettes, beverages and high-end cosmetics. It can not only be used as a flavor enhancer, but also as a preservative, fresh-keeping agent, antioxidant, flavoring agent or fixative in food, among which beverages, candies, pastries, biscuits, bread and roasted seeds and nuts are mostly used in food, and In other industries, such as medicine, electroplating...

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Problems solved by technology

For example, "Enterobacter mulberry and its biotransformation method for ferulic acid to produce ferulic acid natural vanillin" (Chinese patent CN103215197A) and "A Bacillus subtilis and its method for biotransformation of ferulic acid to produce vanillin" (Chinese Patent CN102443551A), although the reaction steps are simple, the conditions are mild, and the cost of carbon source and nitrogen source is low, but it takes a long time, the composition of the culture medium is complicated, the cost is large, and the yield of the process route is not high (50-60%), it is difficult to industrialize zoom in

Another example is "Preparation Process of Aromatic Carbonyl Compounds from Olefins" (US6331655, U.S. Patent) and "A Method for Preparing Vanillin" (Chinese Patent, CN102367222), respectively using lipase and hemoglobin as biocatalysts to catalyze the oxidation of hydrogen peroxide Isoeugenol prepares vanillin. Although the reaction steps are simple, the conditions are mild, and the time is short, it is difficult to scale up industrialization due to the low yield of the process route (40-55%) and unstable product quality.