三种内酯对酵母MF013降解γ-癸内酯的影响
毕业论文关键字： γ-癸内酯；γ-辛内酯：蓖麻油酸；酵母MF103；降解；内酯
The Influence of Three kinds of lactone to Yeast MF013 degradatie γ-decalactone
Abstract: γ-decalactone (GDL) is a relatively common flavoring substances. It often used to produce peach, coconut, cream type essence, etc. During the biotransformation of γ-decalactone using yeast MF103, the product is often degraded at the end of fermentation and further influence the γ-decalactone production. In order to solve this problem, yeast MF103 was used to produce γ-decalactone with castor oil as precursor. During the biotransformation, γ- caprolactone, γ- caprylolactone and γ-dodecalactone was added as analogues. The γ-decalactone inhibition efficiency was detected. The results indicated that adding γ- caprylolactone during the biotransformation can efficiently inhibited the degradation of γ-decalactone. The optimization results of γ- caprylolactone concentration showed that the production of γ-decalactone reached highest with the addition of 1g/L γ- caprylolactone. This results provided an effective method to inhibit the degradation ofγ-decalactone and improve the production. Key Words：γ-decalactone; γ-octalactone;castor oil;MF103;degradation;lactone
目 录
毕业设计(论文) 1
1 绪论 1
1.1 γ-癸内酯的简介 1
1.2 国内外γ-癸内酯的研究现状 1
1.2.1 γ-癸内酯的常见合成方法 2
1.3蓖麻油的介绍 3
1.5 实验目的 4
2 材料与方法 5
2.1 实验材料 5
2.2 实验方法 7
2.2.1培养基配方 7
2.2.2四种内酯标样HPLC检测 7
2.2.3 GDL标准产率曲线的测定 7
2.2.4酵母MF013对不同的丙位内酯的降解的测定 7
2.2.5γ-癸内酯生物转化体系中γ-辛内酯加入量的优化 8
2.2.6检测方法 8
3 结果与分析 9
3.1 四种内酯标样HPLC检测结果 9
3.2 发酵过程中GDL产量的测定 10
3.3 酵母MF013对不同丙位内酯的降解的测定 11
3.4 γ-癸内酯生物转化体系中γ-辛内酯加入量的优化 12
4 结论 13
5 致谢 13
参考文献 14
1 绪论
1.1 γ-癸内酯的简介
内酯化合物有浓郁的香，在前人的试验下，各种香甜类的食品中都曾分离到内酯。目前，内酯化合物主要由化学方法合成。但是，用微生物可以产生具有最适活性的相对较纯的产物。而且，微生物相对于化学反应合成来说省去了很多合成步骤，并且又相对安全和令人放心。γ-癸内酯由生物技术得到的主要产品之一。它广泛存在于水果、肉制品和日常食品中，它以诱人的桃香和低香气阈值的特性而得到香料工业的普遍应用[1]。