木糖醇月桂酸单酯的分离纯化及其性质表征

以木糖醇和月桂酸为原料，在固定化脂肪酶的催化下合成木糖醇月桂酸单酯。分别采用硅胶柱层析法、溶剂萃取法对产物进行分离纯化，并采用高效液相色谱法进行纯度分析，核磁共振法（NMR）鉴定目标产物结构。对纯化后的木糖醇月桂酸单酯进行表面性质和抑菌性质表征。结果表明：采用硅胶柱层析法及溶剂萃取法分离纯化后得到的木糖醇月桂酸单酯纯度均达到95％以上，经NMR检测目标产物为1-O-木糖醇月桂酸单酯；其HLB值为9．87，为O／W型乳化剂，对大肠杆菌和金黄色葡萄球菌的最小抑菌浓度（MIC）分别为1．0mg／mL和0．25mg／mL。...

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Bibliographic Details
Published in中国油脂 Vol. 43; no. 2; pp. 37 - 40
Main Author 任娜娜;章云霄;赵晨伟;唐年初
Format Journal Article
LanguageChinese
Published 江南大学食品学院,江苏无锡,214122 2018
Subjects
分离纯化
抑菌性质
木糖醇月桂酸单酯
结构鉴定
表面性质
xylitol monolaurate
isolation and purification
木糖醇月桂酸单酯
antimicrobial property
surface property
抑菌性质
结构鉴定
分离纯化
表面性质
structure identification
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ISSN1003-7969
DOI10.3969/j.issn.1003-7969.2018.02.009

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Summary:以木糖醇和月桂酸为原料，在固定化脂肪酶的催化下合成木糖醇月桂酸单酯。分别采用硅胶柱层析法、溶剂萃取法对产物进行分离纯化，并采用高效液相色谱法进行纯度分析，核磁共振法（NMR）鉴定目标产物结构。对纯化后的木糖醇月桂酸单酯进行表面性质和抑菌性质表征。结果表明：采用硅胶柱层析法及溶剂萃取法分离纯化后得到的木糖醇月桂酸单酯纯度均达到95％以上，经NMR检测目标产物为1-O-木糖醇月桂酸单酯；其HLB值为9．87，为O／W型乳化剂，对大肠杆菌和金黄色葡萄球菌的最小抑菌浓度（MIC）分别为1．0mg／mL和0．25mg／mL。
Bibliography:Xylitol monolaurate was synthesized from xylitol and lauric acid with immobilized lipase as catalyst. The products were isolated and purified by silica gel column chromatography and solvent extraction respectively. The purity of the target product was determined by HPLC, and the structure was identified by NMR. The surface property and antimicrobial property of the purified xylitol monolaurate were charac- terized. The results showed that the purities of xylitol monolaurate obtained by silica gel column chroma- tography and solvent extraction both were above 95 %, the target product was 1 - O - xylitol monolaurate, and its HLB value was 9.87, belonging to the O/W emulsifier. The minimum inhibitory concentrations of xylitol monolaurate against Escherichia coli and Staphylococcus aureus were 1.0 mg/mL and 0.25 mg/mL respectively.
REN Nana, ZHANG Yunxiao, ZHAO Chenwei, TANG Nianchu （School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China）
61-1099/TS
xylitol monolaurate ; isolation an
ISSN:1003-7969
DOI:10.3969/j.issn.1003-7969.2018.02.009