橙皮中柠檬烯的绿色萃取及深共晶溶剂级联催化制备香芹素和香芹酮的研究

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2022-05-09 DOI:10.1002/ffj.3698
Zongquan Li, Yunjian Ma, Frank Hollmann, Yonghua Wang
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引用次数: 3

摘要

香芹素和香芹酮是天然产物柠檬烯的氧化产物。它们是香精和香料工业的重要原料,也是药物活性成分。橘子皮可能是柠檬烯的一个有吸引力的来源,但对橘子皮废料进行估价的研究很少。在这项研究中,我们报道了一种新的酶级联系统,用于将橙子皮中的柠檬烯原位转化为有价值的香芹素和香芹酮。使用深度共晶溶剂(DES)可以有效地从废橘子皮中提取柠檬烯。本文提出了DES作为提取和生物催化氧化柠檬烯的溶剂和促进氧化反应的共底物的双重功能。利用ChCl-Pro-H2O DES从废桔皮中提取柠檬烯,在40°C条件下提取24 h,每克橘子皮可提取约17毫克柠檬烯。然后,以ChCl-Pro-H2O DES为萃取剂和反应介质,建立了胆碱氧化酶(ChOx)和非特异性过氧酶(UPO)的级联反应体系,催化柠檬烯转化为香芹素和香芹酮。最终产物的浓度可达1.6 mmol L−1左右。本研究揭示了生物催化转化途径,为柑桔皮废弃物的高价值利用提供了技术支持。
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Study on green extraction of limonene from orange peel and cascade catalysis to produce carvol and carvone in deep eutectic solvents

Carvol and carvone are oxidation products from the natural product limonene. They are important raw materials for the flavours and fragrances industry and also act as pharmaceutical active ingredients. Orange waste peels possibly represent an attractive source for limonene, but studies on valorizing orange peel wastes are rare. In this study, we report a new enzymatic cascade system for the in-situ conversion of limonene from orange peel into valued-added carvol and carvone. The use of deep eutectic solvents (DES) allows for efficient in-situ extraction of limonene from waste orange peels. We propose a dual function use of DES as solvent for the extraction and the biocatalytic oxidation of limonene as well as cosubstrate to promote the oxidation reaction. Using ChCl-Pro-H2O DES for the extraction of limonene from waste orange peels, approximately 17 milligrams of limonene per gram of orange peel was achieved at 40°C for 24 h. Then, with ChCl-Pro-H2O DES as the extractant and reaction medium, a cascade reaction system of choline oxidase (ChOx) and unspecific peroxygenase (UPO) was established to catalyse the conversion of limonene into carvol and carvone. The concentration of the final products was up to about 1.6 mmol L−1. This study showed a biocatalytic transformation pathway and provides technical support for the high-value utilization of waste in orange peel.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
期刊最新文献
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