The Biological Preparation Of Lutein Esters And Preliminary Study Of Butter Enzymatic Flavoured

Lutein is one of the important member in carotenoids group, abundant in marigold, which has both medical and edible nutritional value. There are nine conjugated double bonds in the chain of lutein, and they make lutein own strong oxidation resistance. Its scavenging oxygen free radical capacity is hundreds of times greater than that of VE. Lutein and zeaxanthin both gathered in the macular pigments area, have certain prevention and cure effect on the eyes of recession age-related macular disease, cataract, myopia and amblyopia. At the same time it is a kind of good colorant widely used in the food industry and poultry rearing.In order to increase the stability of lutein in use and application, and to improve the bioavailability of the lutein, esterification with different fatty acids is an useful method.(1) Lutein and different acyl donor generate the corresponding fatty acid esters:lutein reacted with different carbon chain length of fatty acid and solvent free reaction systems. Synthesis in organic solvent, we found that the highest conversion rate can reach above 70% by using enzyme Novo 435 in the chloroform solvent at the condition of 40 ? while the reaction lasts for 24 h. Solvent-free condition, excess solvent-free reaction system suitable for alkyd ratio of 1:3, C8-C18 six even esterification reaction of carbon fatty acids with lutein.(2) Lutein and succinic anhydride reaction:Found a kind of new biological synthesis reaction catalyst-soybean meal. Through optimizing the influence factors of reaction, we get the best reaction conditions:the solvent is DMSO, temperature is 55 ?, soybean meal as catalyst, alcohol and acid ratio is 1:20, substrate concentration is 0.25 to 0.5 mmol/ml, catalyst dosage is 50 mg/ml, after 36 hours, lutein disuccinate conversion rate reaches over 90%. The catalytic efficiency of Soybean is higher than that of enzyme powder, which provides a wider space in the biological catalyst.Dairy products are not only the most vital source of materials for human health, but also an indispensable source of milk flavor. The present paper adopt the green and safety biological enzymatic way to conduct the hydrolysis of butter, and make milk flavoring agent of rich and lasting milk fragrance.(1) Established a stable detection method with good reproducibility. We applied GC-MS to detect five different commercial essence, New Zealand butter and lipase enzymatic hydrolysis mixture and analyze the flavoring compositions of them at the same time.(2) Through the experiment, we found that Candida ap.99-125 lipase can be applied to th enzymolysis and aroma-enhancing.It has not only good selectivity, but also, price advantage when compared with other commercial lipase. The best reaching condition is concluded after our trials on the hydrolysis process of butter. The results are as follows: the enzyme quantity is 1.0%, hydrolysis temperature is 40 ?, time is 6 hours, the substrate concentration is 80-90%.