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Method for producing beta-phenethyl alcohol by using biotransformation method

A biotransformation and phenylethyl alcohol technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of low productivity and low extraction and separation rate of 2-phenylethyl alcohol, and achieve short production cycle and high purity , pure smell effect

Inactive Publication Date: 2012-09-12
CITYFLOWER GUANGZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, there is the defect that the extraction separation rate of product is lower in this preparation method so that the productivity of producing 2-phenylethanol is lower

Method used

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  • Method for producing beta-phenethyl alcohol by using biotransformation method
  • Method for producing beta-phenethyl alcohol by using biotransformation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Preparation of culture medium

[0030] (1) Slant medium: 10°Bx malt juice agar medium, sterilized by high-pressure steam at 120°C for 20 minutes.

[0031] (2) Seed medium: glucose 10 g / L, 10°Bx wort 3 g / L, protein 5 g / L, yeast extract 3 g / L, solvent is water, and oxalic acid solution and oxalate solution Adjust the pH to 7.0, and sterilize with high pressure steam at 120°C for 20 minutes.

[0032] (3) Fermentation medium: glucose 30 g / L, L-phenylalanine 8 g / L, MgSO 4 ·7H 2 O 0.5 g / L, KH 2 PO 4 0.5 g / L, soybean meal powder 6 g / L, the solvent is water, and the pH is adjusted to 7.0 with oxalic acid solution and oxalate solution.

[0033] 2. Production process:

[0034] (1) Activation of strains on slopes: the temperature is 28°C, and the time is 4 days.

[0035] (2) Preparation of seed solution: Pick activated Saccharomyces cerevisiae cells into a conical flask containing seed medium, under the conditions of temperature of 28°C, stirring speed of 220r / min, an...

Embodiment 2

[0044] 1. Preparation of culture medium

[0045] (1) Slant medium: 10°Bx malt juice agar medium, sterilized by high-pressure steam at 120°C for 20 minutes.

[0046] (2) Seed medium: glucose 10 g / L, 10°Bx wort 3 g / L, protein 5 g / L, yeast extract 3 g / L, solvent is water, and oxalic acid solution and oxalate solution Adjust to pH 7.0.

[0047] (3) Fermentation medium: glucose 30 g / L, L-phenylalanine 8 g / L, MgSO 4 ·7H 2 O 0.5 g / L, KH 2 PO 4 0.5 g / L, soybean meal powder 6 g / L, solvent is water, and adjusted to pH 7.0 with oxalic acid solution and oxalate solution, and sterilized by high-pressure steam at 120°C for 20 minutes.

[0048] 2. Production process:

[0049] (1) Activation of strains on slopes: the temperature is 28°C, and the time is 4 days.

[0050](2) Preparation of seed solution: Pick activated Saccharomyces cerevisiae cells into a conical flask containing seed medium, under the conditions of temperature of 28°C, stirring speed of 220r / min, and ventilation rat...

Embodiment 3

[0058] 1. Preparation of culture medium

[0059] (1) Slant medium: 10°Bx malt juice agar medium, sterilized by high-pressure steam at 120°C for 20 minutes.

[0060] (2) Seed medium: glucose 10 g / L, 10°Bx wort 3 g / L, protein 5 g / L, yeast extract 3 g / L, solvent is water, and oxalic acid solution and oxalate solution Adjust the pH to 7.0, and sterilize with high pressure steam at 120°C for 20 minutes.

[0061] (3) Fermentation medium: glucose 30 g / L, L-phenylalanine 8 g / L, MgSO 4 ·7H 2 O 0.5 g / L, KH 2 PO 4 0.5 g / L, soybean meal powder 6 g / L, the solvent is water, and the pH is adjusted to 7.0 with oxalic acid solution and oxalate solution.

[0062] 2. Production process:

[0063] (1) Activation of strains on slopes: the temperature is 28°C, and the time is 4 days.

[0064] (2) Preparation of seed solution: Pick activated Saccharomyces cerevisiae cells into a conical flask containing seed medium, under the conditions of temperature of 28°C, stirring speed of 220r / min, an...

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Abstract

The invention relates to a method for producing beta-phenethyl alcohol by using a biotransformation method. The method comprises the following steps of: inoculating a seed solution subjected to amplification culture of sccharomyces cerevisiae as a biological catalyst into a fermentation tank filled with a fermentation medium with L-phenyl alanine as a reaction substrate; suspending a mesh bag filled with macroporous resin in the fermentation tank; after fermenting, taking out the mesh bag; clarifying and finely filtering fermentation broth and circularly reflowing the obtained fermentation broth in a resin column; then draining a residual adsorption liquid; eluting the resin column with absolute ethyl alcohol to obtain an eluant containing benzyl carbinol; soaking the mesh bag with the eluant first and then introducing the mesh bag into a rotary evaporator for concentrating and recovering the ethanol; and distilling the obtained concentrate to obtain high-purity beta-phenethyl alcohol. According to the method disclosed by the invention, the beta-phenethyl alcohol generated in the fermentation tank is adsorbed by the mesh bag filled with the macroporous resin suspended in the fermentation tank, so that the content of the beta-phenethyl alcohol in the fermentation broth adsorbed by the macroporous resin is increased, the extraction content of the beta-phenethyl alcohol is increased and high yield and purity of products are obtained.

Description

[0001] technical field [0002] The invention relates to the technical field of perfume preparation, in particular to a method for preparing beta-phenylethanol through yeast fermentation. [0003] Background technique [0004] β-phenylethanol, also known as phenylethanol, 2-phenylethanol, β-phenylethanol, 2-phenylethanol, benzylmethanol, was first discovered as a characteristic aroma compound in plant flowers. It is a simple Aromatic primary alcohol, a colorless liquid at room temperature, with an elegant, delicate and long-lasting aroma of roses. The usage of phenylethyl alcohol as a fragrance is second only to vanillin in the world. It is an indispensable component in a variety of plant flavor formulas, and can also be used to prepare food flavors and tobacco flavors. [0005] At present, the global production of β-phenylethanol has reached the level of 10,000 tons, most of which are chemically synthesized. The chemically synthesized β-phenylethanol often contains some b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/22B01D15/08C12R1/865
Inventor 卢少明卢健马集锋
Owner CITYFLOWER GUANGZHOU
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