刺葡萄锦葵色素酶促酰化反应条件的优化

Optimization of the Enzymatic Acylation Reaction Conditions of Vitis davidii Malvidin

摘要: 为提高花色苷的结构稳定性，本试验以刺葡萄锦葵色素为材料，脂肪酶CAL-B为催化剂，探讨反应时间、反应温度和底物摩尔比对酶促酰化反应效果的影响，并在单因素实验的基础上，以酰化率为响应值，设计响应面试验，优化刺葡萄锦葵色素酶促酰化反应的最佳工艺。结果表明，最优工艺参数为：反应时间为43 h、反应温度为54 ℃、底物摩尔比为1:24。在此条件下，锦葵色素的酰化率达到49.92%±0.12%，本实验为刺葡萄锦葵色素的稳定化及工业化生产提供了新的思路。

Abstract: In order to increase the structural stability of anthocyanins, taking Vitis davidii malvidin as sample and the lipase CAL-B as catalyst, the effects of reaction time, temperature, and substrate molar ratio on enzymatic acylation were investigated. Based on the single factor experiments and taking the acylation rate as the response value, a response surface optimization experiment was designed to obtain the optimal process parameters for the enzymatic acylation reaction of Vitis davidii malvidin. Results showed that, the optimized parameters were as follows: The reaction time was 43 h, reaction temperature was 54 °C, substrate molar ratio was 1:24. Under these conditions, the acylation rate of malvidin was 49.92%±0.12%, this paper would provide important ideas for the stabilization and industrial production of Vitis davidii malvidin.