摘要
利用脂肪酶在非水相反应体系中催化茶多酚中EGCG(表没食子儿茶素没食子酸酯)的乙酰化反应,以增加EGCG的脂溶性。研究了反应体系溶剂、加酶量、反应时间、反应温度、底物物质的量比等条件对EGCG乙酰化转化率的影响。利用单因素试验和正交试验确定了最佳的反应条件:反应体系溶剂为乙腈、温度45℃、时间10h、乙酸乙烯酯与EGCG物质的量比0.5:1、加酶量7%。并且初步研究了乙酰化产物在大豆油中的抗氧化性,实验表明在相同添加量的情况下,乙酰化EGCG的抗氧化性要高于未改性EGCG及BHT,低于TBHQ。
The acetylation of EGCG as a green tea polyphenol was catalyzed by lipases in a non-aqueous phase reaction system so as to increase the lipophilicity of EGCG. This study investigated the effects of solvent type, enzyme dosage, reaction temperature and vinyl acetate/EGCG molar ratio on the conversion rate of EGCG. These reaction conditions were optimized by one-factor-at-a-time method and orthogonal array design. As a result, the optimum conditions for EGCG acetylation were found to be reaction at 45 ℃ for 10 h in acetonitrile with a vinyl acetate-to-EGCG molar ratio of 0.5：1 and an enzyme dosage of 7%. In soybean oil, the antioxidant activity of acylated EGCG was higher than that of EGCG and BHT but lower than that of TBHQ at equal concentration.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第8期1-5,共5页
Food Science
基金
国家自然科学基金面上项目(31071601)
"十二五"国家科技支撑计划项目(2012BAD33B05)
