A process for synthesizing vanillin by bio-enzyme-catalyzed oxidation

Abstract

A method for preparing vanillin catalyzed by lipase. In a reaction kettle, solvent, substrate coniferyl alcohol / coniferaldehyde / ferulic acid, lipase, dibasic acid or dibasic acid derivative, hydrogen peroxide are sequentially added The step of urea, wherein the lipase mass is 1%-4% of the substrate isoeugenol mass; the molar mass of dibasic acid or dibasic acid derivative is 0.75-1.5 times of the substrate molar mass; the molar mass of urea hydrogen peroxide is 1-2 times the molar mass of the substrate; the addition temperature of urea hydrogen peroxide is 15-35 degrees, the reaction temperature is 20-40 degrees, and after the reaction time is 14-36 hours, filter, separate and recover urea and enzyme catalyst filtrate is diluted with water , organic solvent extraction, edible alcohol recrystallization, and drying to obtain vanillin. The mother liquor after organic solvent extraction is complexed by sodium bisulfite or sodium sulfite, and the by-product of aldehyde is recovered. The vanillin yield of the method can reach 85%, the reaction steps are simple, the conditions are mild, the catalytic specificity is strong, by-products are not easy to be produced, the product yield is high, the method is friendly to the environment, and can be easily scaled up.

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.