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首页> 外文期刊>Journal of Chemical Technology & Biotechnology >Kinetics of synthesis of butyl butyrate by esterification and transesterification in supercritical carbon dioxide
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Kinetics of synthesis of butyl butyrate by esterification and transesterification in supercritical carbon dioxide

机译：在超临界二氧化碳中酯化和酯交换反应合成丁酸丁酯的动力学

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BACKGROUND: The synthesis of butyl butyrate (used as a pineapple flavor) by green chemistry is of immense importance to the food industry. This study investigated the enzymatic esterification of butanol and butyric acid to butyl butyrate and transesterification of ethyl butyrate to butyl butyrate in supercritical carbon dioxide (SCCO2) with a lipase, Novozym 435. RESULTS: The effect of various parameters, such as temperature and enzyme, loading was investigated. The initial rate increased sharply up to 3% (w/w) and 7% (w/w) of enzyme loading for esterification and transesterification, respectively while further addition of enzyme did not increase the initial rate significantly. The optimum temperature for the reaction was between 45-50 degrees C. Because lipases can catalyze both esterification and hydrolysis, a complete kinetic model accounting for both reactions was developed and used to determine the kinetic,parameters. CONCLUSION: Butyl butyrate was successfully synthesized in supercritical carbon dioxide in the presence of a lipase. The kinetic parameters for esterification, hydrolysis and transesterification were determined using the Ping-Pong Bi-Bi mechanism with substrate inhibition and represented by the Lineweaver and Burk plot. (C) 2008 Society of Chemical Industry.
机译：背景：通过绿色化学方法合成丁酸丁酯（用作菠萝香精）对食品工业极为重要。这项研究研究了用脂肪酶Novozym 435在超临界二氧化碳（SCCO2）中将丁醇和丁酸酶促酯化为丁酸丁酯，并将丁酸乙酯进行酯交换为丁酸丁酯。结果：温度和酶等各种参数的影响，负载进行了调查。用于酯化和酯交换的酶的初始加入量分别急剧增加至3％（w / w）和7％（w / w），而进一步添加酶并没有显着提高初始加入率。该反应的最佳温度在45-50℃之间。由于脂肪酶可以催化酯化和水解，因此建立了解释这两个反应的完整动力学模型并用于确定动力学参数。结论：在脂肪酶存在下，在超临界二氧化碳中成功合成了丁酸丁酯。使用具有底物抑制作用的乒乓Bi-Bi机制确定酯化，水解和酯基转移的动力学参数，并由Lineweaver和Burk图表示。 （C）2008年化学工业协会。

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