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標題: Enzymatic synthesis of rose aromatic ester (2-phenylethyl acetate) by lipase
作者: Kuo, Chia-Hung
Chiang, Shu-Hua
Ju, Hen-Yi
Chen, Yu-Min
Liao, Ming-Yuan
Liu, Yung-Chuan
Shieh, Chwen-Jen
關鍵字: lipase;2-phenylethyl acetate;kinetics;acetylation;transesterification
Project: J Sci Food Agric, Volume 92, Page(s) 2141–2147.
BACKGROUND: 2-Phenylethyl acetate (2-PEAc) is a highly valued natural volatile ester with a rose-like odour that is widely
used to add scent or flavour to cosmetics, soaps, foods and drinks. In this study, 2-PEAc was synthesised enzymatically by
transesterification of vinyl acetate with 2-phenethyl alcohol catalysed by immobilised lipase (Novozym 435) from Candida
RESULTS: Response surface methodology and a three-level/three-factor Box–Behnken design were used to evaluate the effects
of time, temperature and enzyme amount on the molar conversion % of 2-PEAc. The results showed that temperature was the
most important variable. Based on the ridge max analysis results, optimum enzymatic synthesis conditions were predicted as a
reaction time of 79 min, a temperature of 57.8 ◦C and an enzyme amount of 122.5 mg. The predicted and experimental yields
were 86.4 and 85.4% respectively.
CONCLUSION: Three immobilised lipases were screened and 15 reaction conditions were tested in order to find the combination
for maximum yield. The optimisation of 2-PEAc synthesis catalysed by Novozym 435 was successfully developed. The kinetic
study of this transesterification reaction showed that it followed an ordered ping-pong bi-bimechanism without any inhibition
by reactants.
DOI: 10.1002/jsfa.5599
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