食品科学 ›› 2013, Vol. 34 ›› Issue (8): 1-5.doi: 10.7506/spkx1002-6630-201308001

• 工艺技术 •    下一篇

酶法酰化儿茶素EGCG及其产物在大豆油中的抗氧化性

李 哲,朱 松,王洪新   

  1. 1.江南大学食品学院,江苏 无锡 214122;2.食品科学与技术国家重点实验室,江苏 无锡 214122
  • 收稿日期:2012-05-05 修回日期:2013-03-01 出版日期:2013-04-25 发布日期:2013-05-07
  • 通讯作者: 王洪新 E-mail:cnwhx1964@163.com
  • 基金资助:
    多相态酶催化酰化茶叶儿茶素EGCG的规律性研究

Enzymatic Acylation of Epigallocatechin Gallate (EGCG) and Antioxidant Activity of Acylated EGCG in Soybean Oil

LI Zhe,ZHU Song,WANG Hong-xin   

  1. 1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. State Key Laboratroy of Food Science and Technology, Wuxi 214122, China
  • Received:2012-05-05 Revised:2013-03-01 Online:2013-04-25 Published:2013-05-07
  • Contact: Hongxin Wang E-mail:cnwhx1964@163.com

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。

关键词: 酶法, 乙酰化, 表没食子儿茶素没食子酸酯(EGCG), 抗氧化

Abstract: 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.

Key words: enzymatic acetylation, epigallocatechin gallate (EGCG), antioxidant activity

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