78 results about "Ethyl caprylate" patented technology

The invention relates to a formulation for milk pulverous flavor and a preparation method thereof. The flavor mainly comprises powdered glucose, ethyl maltol, gamma-Nonanolactone, delta dodecalactone, vanillin, ethyl vanillin, ethyl caprylate, gamma-Heptalactone and other components, and has sterling full-bodied roast powdered milk aroma, delicious mouthfeel and pure flavor. In addition, the flavor has the advantages of high temperature resistance, long flavor lasting time and so on. The formulation and the preparation method are widely applied to food industry, and ensure that products keep sterling natural milk flavor.

The invention discloses a preparation method of a pharmaceutical intermediate, i.e., sodium 8-[(2-hydroxybenzoyl) amino] octanoate. The preparation method comprises the steps of enabling salicylamide,used as a raw material, to react with N' N-carbonyl diimidazole so as to generate an intermediate, i.e., 2H-benzo[e][1,3]oxazine-2, 4 (3H)-dione; enabling the intermediate to react with 8-ethyl bromooctanoate to obtain 8-(2, 4-dicarbonyl-2H-benzo[e][1, 3]oxazine-3(4H)-yl) ethyl caprylate; hydrolyzing by using sodium hydroxide, and then acidizing to obtain 8-[(2-hydroxybenzoyl) amino] caprylic acid; then, enabling the 8-[(2-hydroxybenzoyl) amino] caprylic acid to react with sodium hydroxide to obtain the final product, i.e., the sodium 8-[(2-hydroxybenzoyl) amino] octanoate. The preparation method avoids the use of a genotoxic raw material-ethyl chloroformate, is low in reaction energy consumption, less in by-products and high in yield, greatly lowers the production cost, and is simple inprocess and suitable for industrial production.

The invention discloses a lactic acid-tolerant ester-producing pichia pastoris, and belongs to the technical field of a bioengineering technology and a brewing biotechnology. The strain is preserved at the General Microbiology Center of the China Committee for Culture Collection of Microorganisms on April 24, 2017, the classification is named pichia kudriavzevii (Pichia kudriavzevii) and the preservation number is CGMCC No.14068. The pichia pastoris is high in environmental tolerance, is capable of tolerating 0-15% lactic acid, is capable of metabolizing to generate multiple ethyl ester volatile flavor substances, such as ethyl acetate, ethyl propionate, ethyl caprylate, phenethyl acetate and ethyl phenylacetate in the environment of 0-12% lactic acid, and is a brewing functional strain with excellent performance.

The invention belongs to the technical field of fine chemical engineering, and discloses fatty glyceride as well as a preparation method and an application thereof. The fatty glyceride is prepared from the following components by mole percent: 20-60mol% of glycerinum, 5-50mol% of component A, 1-50mol% of component B and 0-10mol% of component C, wherein the component A is octanoic acid, methyl caprylate or ethyl caprylate, the component B is decanoic acid, methyl decanoate or ethyl decanoate and the component C is saturated fatty acid, fatty acid methyl ester or fatty acid ethyl ester with 12-16 carbon atoms. The preparation method comprises the following steps: carrying out a reaction on the components and a catalyst at a normal pressure at 130-180 DEG C for 1-6 hours in nitrogen; then, carrying out a decompression reaction at 130-210 DEG C for 1-6 hours and dehydrating to obtain the fatty glyceride. The fatty glyceride obtained has an extremely good synergic tackifying effect and good foaming characteristic and foaming behavior and can be used as a thickener for synthesis of daily detergent products and cosmetics.

The invention provides a saccharomyces cerevisiae strain with high yield of flavor ethyl ester and a construction method of the saccharomyces cerevisiae strain. An encoding gene FAS1 of a strong promoter PGK1 over-expressed fatty acid synthetase beta subunit is selected, an inositol-mediated controlling gene OPI1 is knocked out, and the saccharomyces cerevisiae strain with high yield of flavor ethyl ester is obtained. Compared with original strains, the strain has the following advantages under the condition that other fermentation performance of the strain is basically not affected: the content of ethyl acetate reaches 52.49 mg/L and is increased by 2.61 times than that of the original strains after 5 days of simulated liquid-state liquor fermentation of a corn material; the content of medium-chain fatty acid ethyl ester ethyl caproate, the content of ethyl caprylate, the content of ethyl caprate and the content of ethyl laurate are increased by 1.21 times, 2.66 times, 2.53 times and 1.27 times respectively than those of the original strains; the content of long-chain fatty acid ethyl ester ethyl myristate and the content of ethyl palmitate are increased by 1 time and 56.7% respectively.

The invention discloses an anti-microbial fermenting bed padding for a pig, which is prepared from the following raw materials in parts by weight: 36 to 44 parts of straw ash, 3 to 4 parts of fermenting bed EM stock culture, 20 to 23 parts of lime powder, 3 to 4 parts of green tea powder, 4 to 5 parts of glossy privet fruit, 17 to 20 parts of watermelon peel, 0.5 to 0.6 parts of ethyl caprylate, 37 to 43 parts of corn straw, 26 to 28 parts of beer yeast paste, 1 to 2 parts of proteinase preparation, 0.8 to 0.9 parts of cysteine hydrochloride, 1.4 to 1.6 parts of thiamine, 25 to 29 parts of vanilla pod, a proper amount of 45% ethanol solution, and a proper amount of water. According to the anti-microbial fermenting bed padding for the pig, a large number of pathogenic bacteria are killed through a pre-fermentation mode and the addition of the lime powder, the content of the beneficial bacterium in the padding is improved through the introduction of the fermenting bed EM stock culture, the living space of pathogenic microorganisms is reduced by utilizing the balanced growth of the microorganisms, the negative effect on the fermenting bed body is not caused, the bactericidal effect on the fermenting bed is realized, and the morbidity rate of the pig is reduced.

The invention provides a saccharomyces cerevisiae engineering bacterium for highly yielding medium-chain fatty acid ethyl ester. The saccharomyces cerevisiae engineering bacterium is realized by selecting a strong promoter PGK1 (Phosphoglycerate kinase 1) for overexpression coding of an EHT1 (Ethanol Hexanoyl Transferase 1) gene of alcohol acyltransferase and knocking out a gene FFA1 (Free Fatty Acid Receptor 1) of an exogenous fatty acid activating enzyme. The preservation number is CGMCC (China General Microbiological Culture Collection Center) No.7937. Under the condition that other fermenting properties are not affected, compared with a parent bacterial strain, the content of ethyl hexanoate can be improved to 2.23mg/L after simulating fermentation of corn raw material liquid white spirit for 15 days, wherein the content is 2.75 times the original bacteria. The contents of ethyl caprylate and ethyl caprate are respectively improved by 52% and 62%. After fermentation for 30 days, the contents of ethyl hexanoate, ethyl caprylate and ethyl caprate are respectively improved by 120%, 16.2% and 16.7%. After simulating fermentation of corn raw material liquid white spirit for 15 days, the content of ethyl hexanoate can be improved to 2.83mg/L which is 2.8 times the original bacteria, and the contents of ethyl caprylate and ethyl caprate are respectively improved by 43.3% and 40.9%.

The invention discloses a method for treating addition wastewater in the production process of lipoic acid, which includes the following steps: adding a certain amount of ammonium sulfate and sodium sulfate into the lipoic acid addition wastewater, performing the reaction to generate aluminium ammonium sulfate, and carrying out crystallization, filtration and recrystallization to obtain the finished product of aluminium ammonium sulfate; and dividing filtrate into concentrated solution and permeate by nanofiltration, extracting adipic acid monoethyl ester and 8-chlorine-6-carbonyl ethyl caprylate from the concentrated solution by dichloroethane and toluene, carrying out reverse osmosis desalination on the extracted concentrated solution and the permeate and then carrying out biochemical treatment to discharge with standard level, wherein CODcr (Chemical Oxygen Demand) is less than or equal to 1,000. According to the invention, a reaction crystallization/nanofiltration/reverse osmosis coupling technology is adopted to carry out comprehensive treatment and resource utilization on the addition wastewater, the treatment process and an original production process are circulated into one whole body, and the treatment efficiency is high; the method can be used for effectively recovering aluminium salt and organic intermediates in the addition wastewater; a byproduct, i.e. aluminium ammonium sulfate with content higher than or equal to 99.0 percent, is obtained, and the method has the advantage on the aspect of production cost.

The invention relates to essence with taste of butter. The essence with the taste of butter comprises the following components in parts by mass: 50-70 parts of butter zymolyte, 1-1.5 parts of ethyl maltol, 0.5-0.6 part of undecalactone gamma, 0.8-1 part of gamma-nonanolactone, 0.1-0.3 part of 5.6-caproleic acid, 0.05-0.1 part of dimethyl sulfide, 0.7-1 part of ethyl caprylate, 0.2-0.4 part of methyl heptenone, 1-1.5 parts of butyric butyl lactate, 3-4 parts of 5-decanolide, 5-6 parts of delta-dodecalactone, 0.1-0.3 part of delta-tetradecalactone, 0.05-0.15 part of cis-4-heptene aldehyde, 3-4 parts of capric acid, 0.5-0.6 part of ethyl butyrate, 3-4 parts of palmitic acid, 0.05-0.1 part of 2-acetylpyrazine, 0.5-1 part of vanillin, and the balance being salad oil. The essence with the taste of butter disclosed by the invention has mellow, rich, comfortable and elegant fragrance in mouth feel, pure and natural milk taste, and plump and rich afteraste, and the temperature resistance of the essence can be permanent.

The invention relates to the synthesis technical field of medical intermediates and discloses a synthesis method of 8-hydroxyl ethyl caprylate. The synthesis method comprises the following steps of: dissolving 6-bromohexanol and diethyl malonate in an azeotropic organic solvent, heating to have reaction under alkaline catalysis to generate an intermediate which is 2-(6-hydroxyl hexyl) diethyl malonate, wherein the molar ratio of 6-bromohexanol to diethyl malonate to alkali is 1:0.95-1.05:1.37-2.73; and dissolving the intermediate in a polar aprotic solvent and water, heating to having reaction under catalytic effect of sodium halide to generate 8-hydroxyl ethyl caprylate, wherein the molar ratio of the intermediate to sodium halide is 1:1-3. According to the technical scheme provided by the invention, the process line is simple and the cost of raw materials is low; therefore and the method is favorable to industrial production.

The invention belongs to the field of organic synthesis, and relates to a synthesis method of 6-hydroxy-8-chloro ethyl caprylate, 6, 8-dichloro ethyl caprylate and lipoic acid. The synthesis method of 6-hydroxy-8-chloro ethyl caprylate comprises the following steps: in the presence of a catalyst, 6-oxo-8-chloro ethyl caprylate is converted into 6-hydroxy-8-chloro ethyl caprylate by adopting MPV reduction reaction, the catalyst is composed of a catalyst I and a catalyst II, the catalyst I is lithium chloride and/or lithium bromide, the catalyst II is potassium phosphate, and the catalyst II is potassium chloride and/or lithium bromide. The molar ratio of the catalyst I to the catalyst II is 1: (1-20). According to the method, the MPV reduction reaction is co-catalyzed by adopting two types of inorganic salts, namely lithium chloride/lithium bromide and potassium phosphate, so that the activity of the MPV reduction reaction can be improved, the yield of the obtained product is up to 80% or above, the limitation that the existing MPV reduction reaction condition is not suitable for a beta-position chloro carbonyl compound, namely ethyl 6-oxo-8-chloro caprylate, is perfectly solved, and the method is suitable for industrial production. The reaction has the advantages of low cost, easy operation, safe reducing agent and the like.

The invention discloses an analysis method for genotoxic impurity 6,8-dichloro ethyl caprylate in lipoic acid. A gas chromatography and mass spectrum coupling technology is adopted to detect the 6,8-dichloro ethyl caprylate in zinc sulfate sample solution; the detection condition of the gas chromatography is that a chromatographic column is DB-WAX 30m*0.25mm*0.25mu m, a stationary phase is polyethylene glycol, and carrier gas is high-purity nitrogen; a column temperature is that an initial temperature is 100 DEG C and is maintained for two minutes, then, the temperature is raised to 230 DEG Cat a rate of 20 DEG C per minute, and the temperature of 230 DEG C is maintained for 5min; a mass spectrum condition that ion source voltage is -70eV, an ion source temperature is 230 DEG C, the temperature of a four-level rod is 150 DEG C, and the temperature of an interface is 280 DEG C. The analysis method has the advantages of high analysis speed and high sensitivity.

The invention discloses edible mango essence. A formula comprises the following materials in parts by weight: 1.5 to 2.5 parts of vanillin, 20 to 45 parts of ethyl maltol, 800 to 900 parts of propylene glycol, 1 to 2 parts of delta-decalactone, 1 to 3 parts of gamma-decalactone, 1 to 3 parts of ethyl caprylate, 1 to 4 parts of ethyl hexanoate, 0.1 to 2 parts of 4-hydroxy-3-methoxybenzyl, 1 to 5 parts of methyl dihydrojasmonate, 1 to 3 parts of allyl hexanoate, 1 to 5 parts of caproic acid, 1 to 4 parts of ocimene, 1 to 5 parts of styralyl acetate, 0.2 to 4 parts of dimethyl sulfide, and 3 to 7parts of octanoic acid. As various fragrances or additives are adopted, the mango essence is vivid in flavor and soft and full in fragrance, has very strong nature feeling, is beneficial to improvement of mango fragrance of products, can be widely applied to various food requiring adding fragrance, and is low in production cost.

The invention discloses a crab essence and its preparation method and application. The crab essence contains dodecanoic acid, thiothiazole, thioacetate, ethyl octanoate, ethyl myristate, edible glacial acetic acid, dimethyl sulfide, Distilled ginger oil, trimethylamine, capric acid, caprylic acid, caprylic acid thioester, 3-methylthiopropanal, 2,3,5-trimethylpyrazine, propylene glycol and glyceryl triacetate, the present invention has developed a specific formula Crab flavor, just a small amount, has the effect of strong crab meat, good fresh and sweet taste, and high fidelity, and is loved by a wide range of consumers; and even after high-temperature roasting, frying, and steaming, it will not affect the effect of crab flavor. It shows that the crab essence of the present invention has the properties of high temperature resistance and stable flavor. The crab essence of the invention can well supplement the flavor loss of the recombined crab meat due to thermal processing, enhance the sweetness and authenticity of the crab meat-flavored meatballs, and improve consumers' liking.

The invention discloses sodium 8-(2-hydroxylbenzamido)caprylate and a preparation method therefor and belongs to the field of preparation of compounds. A key of the technical scheme of the invention is as follows: the preparation method comprises the steps: mixing salicylic acid with tetrahydrofuran, adding N,N-carbonyl diimidazole, adding 8-amino ethyl caprylate hydrochloride, and dropwise addingtriethylamine; carrying out a concentrating reaction solution until no solvent is distilled off, adding dichloromethane for dissolving, and carrying out washing once separately with diluted hydrochloric acid, a saturated sodium carbonate solution and a saturated saline solution, so as to obtain an intermediate I; mixing a sodium hydroxide solution with the intermediate I, and carrying out stirring until solids are dissolved; cooling the temperature of a reaction solution to 10 DEG C or below, dropwise adding diluted hydrochloric acid, adjusting a pH value of a reaction solution to 4.5 to 5, and carrying out solid precipitation, so as to obtain free acids; and dissolving the free acids with isopropanol, dropwise adding a sodium hydroxide solution, carrying out a reaction for 1 to 1.5 hours, supplementing isopropanol, and continuing to carry out stirring for 1.5 to 2 hours. The method has the advantages that steps are few, the yield of each step is high, the product purity is good, impurities are more easily controlled, and raw materials are more readily available.

The invention relates to a watermelon essence for oil-based ink. The watermelon essence is prepared from watermelon essence, maltodextrin and starch sodium octenylsuccinate, wherein the watermelon essence is prepared from leaf alcohol, hexenyl acetate, ligustral, phenyl acetaldehyde dimethyl acetal, methyl heptenone, trans-2-hexenal, nonadienaldehyde, melonal, ethyl caprylate, ethyl isovalerate, hexyl acetate, allyl cyclohexanepropionate, benzyl alcohol, linalool, citronellol, geraniol, Alpha terpneol, phenethyl alcohol, hydroxycitronellal, lilial, heliotropin, citral, dimethylbenzylcarbinyl acetate, vanillin, alpha-damascenone, isomethyl ionone, verdyl acetate, linalyl acetate, linalyl acetate, styralyl acetate, phenethyl acetate, phenethyl isobutyrate, phenoxyethyl isobutyrate, terpinyl acetate, n-pentyl salicylate, benzyl benzoate, benzyl salicylate and Brazil orange oil. The invention also provides a preparation method for the watermelon essence for the oil-based ink. According to the watermelon essence and the preparation method, the fragrance retention effect and the oil solubility of the essence are improved.

Belonging to the technical field of preparation of edible essence, the invention discloses a lasting mango essence and a preparation method thereof. The mango essence comprises the following raw materials: propylene glycol, dimethyl sulfide, gamma-decalactone, glyceryl triacetate, gamma-caprylolactone, nerol, 8-mercaptomenthone, nerolyl acetate, ethyl butyrate, alpha-pinene, beta-pinene, geraniol,hexanoic acid, leaf aldehyde, propyl acetate, butyric acid, delta-decalactone, ethyl 2-methylbutyrate, propyl butyrate, ocimene, terpinolene, butyl acetate, ethyl caprylate, gamma-nonalactone, xanthan gum, casein and sodium alginate. The mango essence is prepared by stepwise mixing, stirring and other steps. By adopting xanthan gum, casein and sodium alginate as the reinforcing system, the flavorpersistence of the mango essence is improved.

The present invention discloses a preparation method of a lipoic acid key intermediate 6-hydroxy-8-chloro ethyl caprylate having a structure formula represented by a formula (I), wherein 6-oxo-8-chloro ethyl caprylate having a structure represented by a formula (II) is adopted as a starting raw material and is reduced to prepare the 6-hydroxy-8-chloro ethyl caprylate. Compared to the preparation method in the prior art, the preparation method of the present invention mainly has the following advantages that the synthesis steps are simple, the use of the organic solvent is reduced, the direction discharging of the wastewater is avoided, the generated sodium metaborate is easily separated and cannot react with other substances, the sodium metaborate solid is successfully recovered, and the ammonia water is recovered and utilized; particularly by recovering the sodium metaborate, the possibility is created for the recycling of the boron element through the sodium borohydride preparation with the further industrial recovery of the boron element; and the whole process meets the green synthesis and cleaning production technology requirement, and is suitable for the large-scale industrial production. The formulas (I) and (II) are defined in the specification.

The invention provides a saccharomycetes LXPSC1, the preservation number of which is CGMCC No. 21289. The invention also provides a sour meat food prepared based on the saccharomycetes and a preparation method of the sour meat food. The preparation method of the sour meat food specifically comprises the following steps that: meat and saccharomycetes LXPSC1 are proportioned according to a proportion of 1g: (7-9) logCFU; and a proper amount of pickling materials and mixing materials are added. The saccharomyces cerevisiae LXPSC1 can inhibit oxidation of acid meat lipid and reduce the content of biogenic amine, so that the safety of the product is improved; besides, the contents of flavor amino acids and esters in the product are increased, and the contents of ethyl caprylate, ethyl caprate, ethyl propionate, ethyl palmitate, ethyl hexanoate and ethyl butyrate are respectively 1.42 times, 2.74 times, 7.49 times, 12.73 times, 4.20 times and 4.00 times of those of sour meat prepared in the prior art, so that the sensory quality such as smell, taste and the like of the sour meat can be effectively improved.

The invention discloses saccharomyces cerevisiae highly producing C6-C10 ethyl esters and a construction method and purpose of the saccharomyces cerevisiae, and belongs to the technical field of bioengineering. Through overexpressing acetaldehyde dehydrogenase ALD6 and acetyl-CoA synthase ASC1 in an original strain, synthesis of acetyl-CoA is strengthened, through overexpressing acetyl-CoA carboxylase ACC1**, malonyl CoA is strengthened, through overexpressing fatty acid synthetase FAS1 and fatty acid synthetase FAS2, medium-chain acyl-CoA is strengthened, more metabolism flows flow to medium-chain acyl groups CoA, alcohol acyl-transferase genes SAAT in strawberries are further exogenously introduced, and a reformed strain C-ald6acs1A*F1F2S is obtained. Under the condition of fermentation,the yield of ethyl caproate is 7.53mg/L which is 2.72 times of that of an original strain C-ald6acs1A*F1F2, and 26.89 times of that (only 0.27mg/L) of an original strain CA, the yield of ethyl caprylate is 13.65mg/L which is 9.11 times of that of the original strain CA, the yield of ethyl decanoate is 13.89mg/L which is 7.27 times of that of the original strain, and the saccharomyces cerevisiae has potential application prospects in improving flavor of wine and improving the quality of the wine.

The invention provides scorch-aroma essence for cigarettes and application of the scorch-aroma essence, belonging to the technical field of tobaccos. According to the invention, a rye extract, methylcyclopentenolone, a Maillard reactant, a malt extract, 2-acetylfuran, methyl maltol and furanone function as monarch substances, and jointly reflect the dominant effect of scorch aroma; vanillin, perillartine, a cocoa extract and a Yuyan extract function as minister substances and assist in the embodiment of the scorch aroma; ethyl caprylate, a hawthorn extract and a tamarind fruit extract functionas assistant substances and play a supporting role; coconut aldehyde and menthol function as adjuvant substances and produce overall coordination effect to enable the whole essence to be completely and consistently fused.

The invention provides ester synthetase LIP05-50 of monascus purpureus, an encoding gene and application thereof and belongs to the technical field of gene engineering. The amino acid sequence of the ester synthetase LIP05-50 of monascus purpureus is as shown in SEQ ID No.1. The nucleotide sequence of the encoding gene of the ester synthetase LIP05-50 of monascus purpureus is as shown in SEQ ID No.2. Compared with an original protein, two alpha-helixes at the N-end of the ester synthetase LIP05-50 provided by the invention through protein engineering reform are removed. Through recombinant expression of escherichia coli, the ability of catalytically synthesizing ethyl hexanoate and ethyl caprylate in the water phase system effectively by the obtained crude enzyme solution is further improved. Therefore, the ester synthetase LIP05-50 provided by the invention can be used for catalytically synthesizing important flavor ester ethyl hexanoate and ethyl caprylate in the water phase system in Baijiu brewing.