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报道了猪胰脂肪酶在冻干时的pH值、有机溶剂的极性、反应系统的含水量、温度以及底物碳链的长度和支链对酶在有机相中催化活性的影响规律。利用该酶合成了具有玫瑰香味的月桂酸香茅酯和辛酸香茅酯。
The effects of pH value of freeze-dried lipase, the polarity of organic solvent, the water content of reaction system, the temperature and the carbon chain length of the substrate on the activity of the enzyme in the organic phase were reported. With the use of the enzyme, rose aroma of citronella laurate and citronellyl caprate were synthesized.