Sun, Jingcan
(Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore)
,
Chin, Jin Hua
(Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore)
,
Yu, Bin
(Firmenich Asia Pte. Ltd., Tuas, Singapore)
,
Curran, Philip
(Firmenich Asia Pte. Ltd., Tuas, Singapore)
,
Liu, Shao‐Quan
(Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore)
ABSTRACTThe lipase‐catalyzed transesterification of coconut oil with fusel oil was investigated in this study. Various aroma‐active octanoic acid esters, such as ethyl‐, butyl‐, propyl‐, isobutyl‐ and (iso)amyl octanoate, were synthesized in addition to other este...
ABSTRACTThe lipase‐catalyzed transesterification of coconut oil with fusel oil was investigated in this study. Various aroma‐active octanoic acid esters, such as ethyl‐, butyl‐, propyl‐, isobutyl‐ and (iso)amyl octanoate, were synthesized in addition to other esters. To determine the amount of flavor esters, a simple yet effective sample preparation method through refrigeration was developed to separate valuable fatty acid esters from monoglycerides, diglycerides and triglycerides. With this sample preparation method, gas chromatography coupled with mass spectrometry and flame ionization detector was applied to determine flavor esters in transesterified coconut oil with a total run time of 51 min. The levels of coefficient of variation were within 2% and the recovery rates were in the range of 89.5–100.0%, indicating good accuracy and high precision. The sample preparation and quantification method established appears to be useful for the determination of a wide range of fatty acid esters in oil samples.PRACTICAL APPLICATIONSFatty acid esters, especially short‐chain fatty acid esters, are important flavoring agents applied in the food industry. Using lipase as the biocatalyst to synthesize desirable flavor fatty acid esters from lipids and alcohols is gaining the interest of researchers, since the esters formed by this method are deemed as natural. The reaction equilibrium was achieved at around 20 h. For industrial production of flavor fatty acid esters, it is essential to monitor the amount of these target compounds in the reaction solutions. In this study we developed a simple and effective quantification method to determine the esters in transesterified coconut oil which may also be applicable for the analysis of esters in other oil samples such as lipid‐derived biofuels.
ABSTRACTThe lipase‐catalyzed transesterification of coconut oil with fusel oil was investigated in this study. Various aroma‐active octanoic acid esters, such as ethyl‐, butyl‐, propyl‐, isobutyl‐ and (iso)amyl octanoate, were synthesized in addition to other esters. To determine the amount of flavor esters, a simple yet effective sample preparation method through refrigeration was developed to separate valuable fatty acid esters from monoglycerides, diglycerides and triglycerides. With this sample preparation method, gas chromatography coupled with mass spectrometry and flame ionization detector was applied to determine flavor esters in transesterified coconut oil with a total run time of 51 min. The levels of coefficient of variation were within 2% and the recovery rates were in the range of 89.5–100.0%, indicating good accuracy and high precision. The sample preparation and quantification method established appears to be useful for the determination of a wide range of fatty acid esters in oil samples.PRACTICAL APPLICATIONSFatty acid esters, especially short‐chain fatty acid esters, are important flavoring agents applied in the food industry. Using lipase as the biocatalyst to synthesize desirable flavor fatty acid esters from lipids and alcohols is gaining the interest of researchers, since the esters formed by this method are deemed as natural. The reaction equilibrium was achieved at around 20 h. For industrial production of flavor fatty acid esters, it is essential to monitor the amount of these target compounds in the reaction solutions. In this study we developed a simple and effective quantification method to determine the esters in transesterified coconut oil which may also be applicable for the analysis of esters in other oil samples such as lipid‐derived biofuels.
참고문헌 (13)
BEREUTER , T.L. and LORBEER , E. 1995 . Monitoring of lipase‐catalyzed cleavage of acylglycerols by high‐temperature gas chromatography . J. Chromatogr. A 697 , 469 – 474 .
CHEN , Y. 2006 . Quantification of perfume compounds in shampoo using solid‐phase microextraction . Flavour Frag. J. 21 , 822 – 832 .
CONTINI , M. and ESTI , M. 2006 . Effect of the matrix volatile composition in the headspace solid‐phase microextraction analysis of extra virgin olive oil . Food Chem. 94 , 143 – 150 .
HÁJEK , M. , SKOPAL , F. , KWIECIEN , J. and CERNOCH , M. 2010 . Determination of esters in glycerol phase after transesterification of vegetable oil . Talanta 82 , 283 – 285 .
JONES , D. , WATSON , J. , MEREDITH , W. , CHEN , M. and BENNETT , B. 2001 . Determination of naphthenic acids in crude oils using nonaqueous ion exchange solid‐phase extraction . Anal. Chem. 73 , 703 – 707 .
LI , X. , CHEN , X.D. and CHEN , N. 2004 . A third‐order approximate solution of the reaction‐diffusion process in an immobilized biocatalyst particle . Biochem. Eng. J. 17 , 65 – 69 .
LINKO , Y.Y. , LÄMSÄ , M. , HUHTALA , A. and RANTANEN , O. 1995 . Lipase biocatalysis in the production of esters . J. Am. Oil Chem. Soc. 72 , 1293 – 1299 .
LUBARY , M. , TER HORST , J.H. , HOFLAND , G.W. and JANSENS , P.J. 2008 . Lipase‐catalyzed ethanolysis of milk fat with a focus on short‐chain fatty acid selectivity . J. Agric. Food Chem. 57 , 116 – 121 .
PERRETTI , G. , MOTORI , A. , BRAVI , E. , FAVATI , F. , MONTANARI , L. and FANTOZZI , P. 2007 . Supercritical carbon dioxide fractionation of fish oil fatty acid ethyl esters . J. Supercrit. Fluids 40 , 349 – 353 .
SU , E.Z. , ZHANG , M.J. , ZHANG , J.G. , GAO , J.F. and WEI , D.Z. 2007 . Lipase‐catalyzed irreversible transesterification of vegetable oils for fatty acid methyl esters production with dimethyl carbonate as the acyl acceptor . Biochem. Eng. J. 36 , 167 – 173 .
SUN , J. , YU , B. , CURRAN , P. and LIU , S.‐Q. 2011 . Quantitative analysis of volatiles in transesterified coconut oil by headspace‐solid‐phase microextraction‐gas chromatography‐mass spectrometry . Food Chem. 129 , 1882 – 1888 .
ZHENG , Y. , QUAN , J. , NING , X. , ZHU , L.M. , JIANG , B. and HE , Z.Y. 2009 . Lipase‐catalyzed transesterification of soybean oil for biodiesel production in tert‐amyl alcohol . World J. Microbiol. Biotechnol. 25 , 41 – 46 .
※ AI-Helper는 부적절한 답변을 할 수 있습니다.