11 Preparation method of triglyceride carbonate_Industrial additives

Background and overview of the preparation method of 11 triglyceride carbonate

With the continuous development of social life, people’s demand for oleochemicals has increased sharply, and at the same time, the demand for products has also become diversified. Oleochemicals are widely used in cosmetics, food, pharmaceuticals, lubricants, detergents, etc. They can also be used to track human fat metabolism pathways and study the metabolism of glycerides in patients with fat metabolism diseases. Fully developing and utilizing microbial oils and broadening their application scope will significantly increase their own value and at the same time reduce the production cost of microbial oils. At present, when using oleaginous yeast for fermentation production, the fatty acids accumulated by most microorganisms are mainly oleic acid, palmitic acid, and stearic acid. In addition, a small amount of linoleic acid, myristic acid, linolenic acid, eicosaccharic acid, and eicosaccharic acid can also be accumulated. Behenic acid, behenic acid, triglyceride 11 carbonate, etc. Although the use of oil to produce such fatty acids has wide uses, it limits its further development potential. Therefore, it is of great significance to broaden the spectrum of oil products of oleaginous yeasts and improve the economic value of microbial oils.

Lithium metaborate

Preparation method of 11 triglyceride carbonate

11 Triglyceride carbonate is prepared as follows:

1) Prepare a mixed emulsion of glycerol ammonium bicarbonate and undecanoic acid, glycerin 2g/L, undecanoic acid 10g/L, pH 8.0, and the resulting culture medium should be sterilized at 121°C and set aside for later use;

p>

2) The oleaginous yeast LipomycessstarkeyiAS2.1608 (from the China General Microbial Culture Collection and Management Center) was cultured in liquid seed culture medium at 28°C, shaking at 200 rpm for 36 hours;

3) Inject the oil-producing microbial seed liquid prepared in step (2) into the culture medium described in step (1), with an inoculation amount (in DCW) of 5g/L, and culture under aeration at 35°C for 38 hours;

4) Terminate the fermentation. At this time, the concentrations of residual glucose and mannose in the fermentation broth are 2.0g/L and 0.7g/L respectively; centrifuge the fermentation broth at 5000g for 5 minutes, discard the supernatant, and use 1/5 of the bacteria The fermentation broth was washed once with ethanol and petroleum ether, and dried at 105°C overnight to obtain dry bacteria of 11.3g/L, with an oil content of 64.5%, triglycerides accounting for 87% of the total oil, and triglyceride carbonate accounting for 11% of the total glycerin. 84.7% of triesters.