摘要
β-酸是啤酒花软树脂中的一个重要组分,具有明显的抑菌作用,但其稳定性较差。β-酸的氢化衍生物六氢β-酸具有更明显的抗菌及抗癌的作用,是一种非常有应用前景的天然来源的抑菌防腐剂。文章通过单因素实验考察了溶剂、温度、氢气压力、反应体系的pH、Pd/C催化剂的使用量等对β-酸氢化合成六氢β-酸的反应收率的影响,实验结果表明:乙醇溶液是最理想的反应溶剂,在H2压力0.4～0.6MPa,乙醇浓度90%～95%,温度40～60℃,KOH(10%)的用量为1%～2%的条件下,Pd/C催化剂(10%)量为10%时,六氢β-酸的反应收率可达85%以上。
Beta acids,one of the important components of hop soft resin, have a specific antibacterial action and indeed very sensitive to oxidation during the storage. However hexahydro-beta acids,the reduced derivatives of bate acids,exhibits not only a stronger bacteriostatic action than that of beta acids, but also a increased stability to oxygen. It shows a potential to be used as a natural antibacterial aid in food industry. The recovery of hexahydro-beta acids derived from beta acids by way of the hydrogenation was relative to the concentration of solution, reaction temperature,the H2 pressure, the dosage of KOH （10%） and Pd/C catalysis. The optimized reaction condition were obtained,namely,90%～95% alcohol （v/v） ,0.4～0.6 MPa of hydrogen,40～60℃, 1%～2% of KOH （10%） and 10% Pd/C catalyst（ 10% ,w/w）. Under the optimized reaction condition,the yield of hexahydro-beta acids was more than 85%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期225-229,共5页
Science and Technology of Food Industry
