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摘要：γ-癸内酯（GDL) 是一种含有五元内酯环的十碳化合物，它主要应用于奶油、桃子、柑橘和椰子型等香精的制备。本文以蓖麻油酸为底物，以酵母作为生物转化菌种，通过对转化结束后发酵液的不同处理方式研究，比较之后对产物γ-癸内酯萃取效率的影响。36583
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在本文中，对发酵液的后处理方式包括：加入不同种类无机盐、不同超声时间、不同加热温度以及调节pH等方法，基于此，我们又进行了复合条件实验。通过上述实验获得的主要结论为：在发酵液中加入无机盐后，硫酸镁对γ-癸内酯的萃取有一定负效应，其余四种无机盐与对照组相比没有明显提升，表明胞内的γ-癸内酯含量并不高，此外采用超声破碎细胞的实验结果也从另一角度支持了上述结论。对发酵液加热后萃取的实验结果表明：70℃处理发酵液可以提高之后的产物萃取效率，与对照组相比提升10.6%。采用调节pH值的方法，可发现随着pH的降低，萃取发酵液得到γ-癸内酯逐渐升高，当将发酵液的pH调至1时γ-癸内酯的萃取效果较为理想。有关加热后γ-癸内酯的萃取效果上升是否为其直接前体物环化导致，这一机理研究仍有待实验完成。
毕业论文关键词： γ-癸内酯；蓖麻油酸；安琪酵母；后处理；环化
Influence of the product after extraction rate GDL broth processing
Abstact ：Gamma Decalactone (GDL) is a ten carbon compound which containing a five -membered lactone ring. It is mainly used in cream, peach, orange and coconut type flavor . The ricinoleic acid as substrate, using yeast as a biological transformation strain, After the end of the fermentation liquid of different treatment methods on through the transformation . After comparing the product gamma-Decalactone extraction efficiency influence.
In this paper, the post processing methods of the fermentation liquid include: adding different kinds of inorganic salt, different ultrasonic time, different heating temperature and adjusting pH and so on.Based on this, we have carried on the compound condition experiment. The main conclusions obtained by the above experiment are:After adding inorganic salt in the fermentation liquid, the extraction of magnesium sulfate on gamma-Decalactone has certain negative effect,compared with the remaining four kinds of inorganic salts and the control group, no significant improvement.That suggest intracellular gamma-Decalactone content is not high. In addition, the ultrasonic cell of experimental results from another angle to support the above conclusion.The experimental results of the fermentation liquid were heated and the experimental results showed that: 10.6% the fermentation liquid could improve the extraction efficiency of the product, compared with the control group by 70℃. The method of adjusting pH can show that , fermentation broth extraction by gamma-Decalactone gradually increased. When the fermentation liquid of pH was adjusted to 1 gamma-Decalactone extraction effect is ideal. The heating after the extraction effect of gamma Decalactone rise is the direct precursor of cyclization leads, this mechanism remains to be the end of the experiment.
Keywords: lactone, γ- -decalactone, ricinoleic, Angel Yeast, after treatment，ring
目录
1. 绪论 1
1.1 内酯的介绍 1
1.1.1 内酯概述 1
1.1.2 内酯的研究发展 1
1.2 γ-癸内酯的介绍 1
1.2.1 γ-癸内酯的结构及理化性质 1
1.2.2 制备γ-癸内酯的方法 3
1.3 生物转化法制备GDL 3
1.3.1 以羟基脂肪酸为底物制备GDL 3
1.3.2. 以非羟基脂肪酸为底物制备GDL 4