无溶剂系统中膜反应器连续合成肉桂酸酯

IF 0.8 Q4 FOOD SCIENCE & TECHNOLOGY
Azis Boing Sitanggang, Rahma Auliarisya Hidayati, Lilis Nuraida, Nuri Andarwulan, Slamet Budijanto
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引用次数: 0

摘要

肉桂酸是一种酚类化合物,具有天然抗氧化剂的潜力。肉桂酸的酯化反应可以通过在其中一个羟基上加入长链醇来提高其抗氧化活性。本研究在酶促膜反应器(EMR)中连续合成肉桂酸酯。本研究旨在确定以丁醇、己醇、辛醇等不同类型醇为烷基给体合成肉桂酸酯的最佳工艺条件及酯化反应对肉桂酸酯抗氧化活性的影响。以TL IM脂酶为生物催化剂,以1-丁醇为烷基供体,分批合成12 h,连续操作9 h,连续合成肉桂酯,转化率最高(20.91%)。经DPPH和FRAP测定,肉桂酯的抗氧化活性分别提高了2.18倍和3.85倍。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Continuous synthesis of cinnamate ester using membrane reactor in a solvent-free system
Cinnamic acid is a phenolic compound with the potential to act as a natural antioxidant. Cinnamic acid esterification can be performed by adding a long-chain alcohol to one of its hydroxyl groups to improve its antioxidant activity. In this study, cinnamic esters were synthesized in an enzymatic membrane reactor (EMR) and were carried out continuously. This study aimed to determine the optimum conditions for the synthesis of cinnamic esters using various types of alcohols (e.g., butanol, hexanol, and octanol) as alkyl group donors and the impact of the esterification on the antioxidant activity. The continuous synthesis of cinnamic esters with TL IM lipozyme as the biocatalyst had the highest conversion (20.91%) with 1-butanol as the alkyl donor, in a synthesis strategy of a 12-h batch followed by continuous operation with a residence time of 9 h. The resulting ester increased the antioxidant activities by 2.18 and 3.85-fold, respectively based on the DPPH and FRAP assays.
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来源期刊
CiteScore
1.30
自引率
0.00%
发文量
13
审稿时长
6 weeks
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