响应面法优化菊粉乙酸酯的制备及其体外发酵活性研究
文献类型：期刊论文
| 作者 | 朱晓振 ; 孟现尧; 衣悦涛
|
| 刊名 | 食品科技
 |
| 出版日期 | 2020-03-20 |
| 卷号 | 45期号:03页码:240-247 |
| 关键词 | 菊粉乙酸酯 取代度 响应面 体外发酵 短链脂肪酸 |
| ISSN号 | 1005-9989 |
| 其他题名 | Optimization of Preparation of Inulin Acetate Ester with Response Surface Method and in Vitro Fermentation Activity Investigation |
| 产权排序 | (1) 中国科学院烟台海岸带研究所 ; (2) 中国科学院大学 |
| 文献子类 | 期刊论文 |
| 英文摘要 | The effects of the ratio of acetic anhydride to inulin,inulin concentration and reaction temperature on inulin acetate ester were studied by single factor experiments with the degree of substitution（DS） as measurement index.The response surface method was used to optimize the synthesis process conditions,and the optimal conditions were as follows:the ratio of anhydride to inulin of 4:1,the concentration of 30%,the temperature of 40℃.Under these conditions,the experimental DS was 3.04±0.06.The prepared inulin acetate ester was characterized by FT-IR and 1H NMR.The FT-IR spectra results showed that the inulin acetate ester had new characteristic absorption peaks of carbonyl（—C=O）,methyl（—CH3）and ether bond（—C—O—C）.In the 1 H NMR spectra,the methyl（—CH3） proton peak on the acetic anhydride molecule appeared near 2.0 ppm,and the chemical shift of the proton peak on the sugar ring moved to the lower field due to the connection of the carbonyl group（—C=O）,which indicated that inulin was successfully acetylated.The total short-chain fatty acids in the fermentation broth with inulin acetate ester and inulin as carbon sources were 86.00 mmol/mL and 110.22 mmol/mL,respectively（P<0.05）.Compared with the inulin,the acetic acid content in the inulin acetate fermentation broth increased significantly and the butyrate content decreased significantly（P<0.05）.The results showed that inulin acetate ester could be used as a carrier of short-chain fatty aeids,which could be produced by fermentation and provided theoretical basis for improving intestinal and body health. |
| 语种 | 中文 |
| 资助机构 | 中国科学院STS重点项目(KFJ-STS-ZDTP-023) ; 烟台市重点研发项目(2018XSCC046) |
| 源URL | [http://ir.yic.ac.cn/handle/133337/25179]  |
| 专题 | 烟台海岸带研究所_海岸带生物学与生物资源利用所重点实验室 |
| 作者单位 | 1.中国科学院大学 2.中国科学院烟台海岸带研究所; |
| 推荐引用方式 GB/T 7714 | 朱晓振,孟现尧,衣悦涛. 响应面法优化菊粉乙酸酯的制备及其体外发酵活性研究[J]. 食品科技,2020,45(03):240-247. |
| APA | 朱晓振,孟现尧,&衣悦涛.(2020).响应面法优化菊粉乙酸酯的制备及其体外发酵活性研究.食品科技,45(03),240-247. |
| MLA | 朱晓振,et al."响应面法优化菊粉乙酸酯的制备及其体外发酵活性研究".食品科技 45.03(2020):240-247. |
入库方式： OAI收割
来源：烟台海岸带研究所
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