大豆油脱臭馏出物酶法甲酯化工艺研究_唐年初.pdf

中国食品科学技术学会第四届年会论文摘要集

EffeetofZeaxanthinandLuteinfromCornGlutenMealonDNADamage
ofHumanoralCaneerCell
SunZhenLiBoYaoHuiyuan

,,
(TheKeyLaboratoryofFOodScieneeandsaj己沙MinistryofEducationSouthernYanglzeUniversi妙
,
FoodSchool环几“12140了石)

AbstraetObjeetive:Tostudythemeehanismofthezeaxanthinandluteinfromeornglutenmeal

.
inhibitingthegrowthofhumanoraleaneereellKBMethods:KBeellsweretreatedwiththemedium

.
eontaining40and60pmol/Lluteinor30and40pmol/Lzeaxanthinfor48and72h,resPeetivelySingle

.
eellgeleleetroPhoresis(SCGE)assaywasaPPliedtodeterminetheDNAdamageofKBeellResults:

ZeaxanthinandluteinfromcornglutenmealcouldindueethebreakageofDNAstrandofKBeell;the

PereentageoftailDNA,taillengthandtailmomentofexPerimentalgrouPsweresignificantlyhigherthan

,.
thatofeontrolgrouPwithvhighstatistiealsignifieanceConelusion:Zeaxanthinandluteinfromeorn

.
glutenmealeouldleadtoDNAdamageofKBcellandinhibitProliferationoftumoreells

KeywordsLuteinZeaxanthinDNAdamageZeaxanthinHumanoraleancercell

170931
大豆油脱臭馏出物酶法甲醋化工艺研究
唐年初
(江南大学食品学院食品科学与安全教育部重点实验室无锡214036)

。,
摘要采用酶法研究大豆油馏出物甲醋化的工艺对反应条件进行单因素分析和正交试验随后

,。
进行了极差分析确定了反应的最佳工艺参数试验结果表明:影响醋化率的最主要因素是料溶比

,。.,,
和温度酶用量和反应时间影响较小最佳甲醋化工艺条件为:料溶摩尔比l:30酶用量4%反

,,。
应温度30℃反应时间3h该条件下醋化率达96.37%
关键词大豆油脱臭馏出物酶法甲醋脂肪酶维生素E

StudiesonEsterifieationTreatmentofSoybean011Deodor议er
DistillateinEnZymatieReaction
TangNianehu

,,,
(尤已夕LabofFoodScieneeandSa/砂印八介刀isr尽ofEd“cationSchoolofFoodScienceandTeehnolo舒

,
SouthernYangtzeUniversi妙环乞比121403耐

AbstraetTheenzymaticesterifieationofsoybean011deodorizerdistillate(SODD)withmethanol

.,,
catalyzingbyliPasewasstudiedThesinglefactororthogonalexPerimentswereundertakenandthe

.
extremedifereneewaseatalisedinordertogettheoPtimalcombinationParametersTheresultsshowed
thattheimPortantfaetorsafeetingtheesterificationratiowerethemolarratioofsubstaneesand

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esterifieationtemPeraturewhileliPaseeoneentrationandesterifieationtimehadalirtleinflueneeThebest

.,,
faetoreombinationwas:themolarratioofsubstanees30:1liPaseeoneentration4%est