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碩士 === 國立中央大學 === 化學工程與材料工程學系 === 105 === 2-phenylethanol is widely used in the cosmetics and perfumery for fragrance modification with rose-like fragrance. Every year about 10000 tons of 2-phenylethanol are produced worldwide, the most of which through chemical synthesis. The chemical synthesis of...

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Main Authors: Yi-Jun Chen, 陳怡君
Other Authors: Chin-Hang Shu
Format: Others
Language:zh-TW
Published: 2017
Online Access:http://ndltd.ncl.edu.tw/handle/09058192105528075667
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spelling ndltd-TW-105NCU050630302017-10-22T04:29:53Z http://ndltd.ncl.edu.tw/handle/09058192105528075667 none 探討藉PDMS海綿萃取發酵系統提升 Saccharomyces cerevisiae生產苯乙醇之研究 Yi-Jun Chen 陳怡君 碩士 國立中央大學 化學工程與材料工程學系 105 2-phenylethanol is widely used in the cosmetics and perfumery for fragrance modification with rose-like fragrance. Every year about 10000 tons of 2-phenylethanol are produced worldwide, the most of which through chemical synthesis. The chemical synthesis of 2-phenylethanol can be done by Friedel-Craft reaction. Though inexpensive, these processes are disadvantaged by low selectivity for the desired product and accompanied by the formation of toxic by-products. This makes the chemical production of 2-phenylethanol detrimental to the environment and health. Therefore, legislations of the US and EU have restricted the use of chemical 2-phenylethanol in cosmetics and food products. Therefore, how to replace the 2-phenylethanol by the chemical synthesized has become the trend of industrial development through the lower cost and the principle of protecting the environment, such as the use of microbial fermentation is becoming an alternative platform. Yeast fermentation has become the focal point of research effort utilizing the Ehrlich pathway wherein the L-phenylalanine is converted to 2-phenylethanol. However, 2-phenylethanol and ethanol have common inhibitory effect for yeast fermentation. Many studies had proved that product can be removed through in situ product removal techniques and the yield of product will increase. In this study, owing to the sponges have the hydrophobic property, it can adsorb 2-phenylethanol. So, we use the PDMS sponges to remove 2-phenylethanol, in order to reduce the inhibitory effect. By using the PDMS sponges, the yield of product can be increased and the extracted energy cost can be reduced. Chin-Hang Shu 徐敬衡 2017 學位論文 ; thesis 83 zh-TW
collection NDLTD
language zh-TW
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description 碩士 === 國立中央大學 === 化學工程與材料工程學系 === 105 === 2-phenylethanol is widely used in the cosmetics and perfumery for fragrance modification with rose-like fragrance. Every year about 10000 tons of 2-phenylethanol are produced worldwide, the most of which through chemical synthesis. The chemical synthesis of 2-phenylethanol can be done by Friedel-Craft reaction. Though inexpensive, these processes are disadvantaged by low selectivity for the desired product and accompanied by the formation of toxic by-products. This makes the chemical production of 2-phenylethanol detrimental to the environment and health. Therefore, legislations of the US and EU have restricted the use of chemical 2-phenylethanol in cosmetics and food products. Therefore, how to replace the 2-phenylethanol by the chemical synthesized has become the trend of industrial development through the lower cost and the principle of protecting the environment, such as the use of microbial fermentation is becoming an alternative platform. Yeast fermentation has become the focal point of research effort utilizing the Ehrlich pathway wherein the L-phenylalanine is converted to 2-phenylethanol. However, 2-phenylethanol and ethanol have common inhibitory effect for yeast fermentation. Many studies had proved that product can be removed through in situ product removal techniques and the yield of product will increase. In this study, owing to the sponges have the hydrophobic property, it can adsorb 2-phenylethanol. So, we use the PDMS sponges to remove 2-phenylethanol, in order to reduce the inhibitory effect. By using the PDMS sponges, the yield of product can be increased and the extracted energy cost can be reduced.
author2 Chin-Hang Shu
author_facet Chin-Hang Shu
Yi-Jun Chen
陳怡君
author Yi-Jun Chen
陳怡君
spellingShingle Yi-Jun Chen
陳怡君
none
author_sort Yi-Jun Chen
title none
title_short none
title_full none
title_fullStr none
title_full_unstemmed none
title_sort none
publishDate 2017
url http://ndltd.ncl.edu.tw/handle/09058192105528075667
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AT chényíjūn tàntǎojípdmshǎimiáncuìqǔfājiàoxìtǒngtíshēngsaccharomycescerevisiaeshēngchǎnběnyǐchúnzhīyánjiū
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