摘要
茶多酚是一种天然无毒的食品抗氧化剂 ,但其难溶于油的特性限制了其在食品领域的广泛使用。本研究通过对其进行化学修饰 ,制备出了一种脂溶性的茶多酚 (LTP)。重点研究了反应物配比、催化剂用量、反应温度和气氛对反应的影响以及粗产品的纯化方法 ,并初步探讨了其抗油脂自动氧化的特性。结果表明 ,最佳的反应条件为 :茶多酚、癸酰氯、催化剂质量比为 1∶2 .3∶0 .0 5 ,于氮气保护、10 0℃下反应 4h后水洗处理。
Poor lipophobic property of tea polyphonels(TP)has restricted their application as natural and non toxic antioxidant in oily food industry.In this paper liposoluble group was introduced to TP by acylating with decanoyl chloride so that liposoluble tea polyphenols(LTP)were prepared.The main factors affecting the reaction,such as ratio of reactants,temperature,catalyst,atmosphere and decontamination of product were discussed in detail whist LTP's resistance to autoxidation of salad oil was investigated.The results indicated that the optimal reactive conditions are TP,decanoyl chloride and catalyst with mass ratio 1∶2.3∶0.05 react for 4 hours at 100 ℃ under protection of nitrogen atmosphere,then wash the crude product with water.It was found that the antioxidation of LTP is quite satisfied,equal to synthetic BHT.
出处
《天然产物研究与开发》
CAS
CSCD
2001年第4期12-15,共4页
Natural Product Research and Development
基金
自然科学基金"具有生物活性的单宁化合物及其磷酸酯衍生物的合成 (2 9872 0 2 5 )"资助项目
