李珊,孙万成,罗毅皓

• 1:青海大学农牧学院

摘要(Abstract)：

以AB-8大孔树脂分离纯化的黑果枸杞花色苷和经尿素络合纯化牦牛酥油得到的游离脂肪酸为原料,在南极假丝酵母脂肪酶B(Lipozyme CALB)的催化下发生酯化反应制备脂酚产物。通过单因素和响应面法优化试验条件获得脂肪酸转化率最高的工艺。对游离脂肪酸和脂酚产物进行甲酯化处理,用气相色谱-串联质谱法(gas chromatography-tandem mass spectrometry, GC-MS)检测分析两者的脂肪酸组成成分。结果表明,脂肪酶添加量为2%、反应温度为50℃、反应时间为12 h、底物摩尔比为1∶2时,酯化反应的转化率最高,可达91.55%。利用GC-MS检测,结果表明,酯化产物脂酚衍生物功能性脂肪酸含量明显增加,呈显著差异(P<0.05),支链脂肪酸由1.12%增加到26.74%,多不饱和脂肪酸由6.68%增加到11.06%,饱和脂肪酸含量从56.18%下降至27.64%。脂酚衍生物中检测到前列腺素E1(16-phenyl tetranor prostaglandin E1,PGE1),是一种γ-亚麻酸的环氧合酶代谢物,其含量显著增加了33.55%。试验证明,脂酚产物的功能性脂肪酸明显富集,对人体有益的多不饱和脂肪酸含量增加显著,因此具有更高的营养价值和经济价值。

关键词(KeyWords)： 牦牛酥油;花青素;功能性脂肪酸;酯化反应;脂酚衍生物

Abstract:

Keywords:

基金项目(Foundation): 青海省科技厅项目(2018-ZJ-728)

作者(Author): 李珊,孙万成,罗毅皓

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