食品科学 ›› 2020, Vol. 41 ›› Issue (22): 57-63.doi: 10.7506/spkx1002-6630-20190901-001

• 食品化学 • 上一篇    下一篇

酶法合成亚麻酸磷脂的结构特性及抗氧化性

肖志刚，杨国强，杨庆余，王丽爽，张雪萍，郭世龙，李哲，杨舒   

  1. （1.沈阳师范大学粮食学院，辽宁 沈阳 110034；2.沈阳大学生命科学与工程学院，辽宁 沈阳 110034）
  • 出版日期:2020-11-25 发布日期:2020-11-26
  • 基金资助:
    沈阳市中青年科技创新人才计划项目（RC170367）；辽宁特聘教授课题项目； 沈阳市“双百工程”科技计划重大科技成果转化项目（Z18-5-019）

Structural Characteristics and Antioxidant Properties of Enzymatically Synthesized Linolenic Acid Phospholipid

XIAO Zhigang, YANG Guoqiang, YANG Qingyu, WANG Lishuang, ZHANG Xueping, GUO Shilong, LI Zhe, YANG Shu   

  1. (1. College of Grain, Shenyang Normal University, Shenyang 110034, China; 2. College of Life Science and Bioengineering, Shenyang University, Shenyang 110034, China)
  • Online:2020-11-25 Published:2020-11-26

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摘要： 以大豆磷脂（soybean phospholipid，SP）和牡丹籽油为原料，脂肪酶Lipozyme RM IM为催化剂，通过酶法酯交换反应制备亚麻酸磷脂（linolenic acid phospholipid，LNA-P），并对其结构特性和抗氧化性进行研究。利用气相色谱、傅里叶红外光谱、X射线衍射、差示扫描量热仪等分析仪器对所制备磷脂的结构特性进行分析。在此基础上，通过测定1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸（2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)，ABTS）阳离子自由基和羟自由基的清除能力评估LNA-P的抗氧化能力。结果表明：脂肪酶Lipozyme RM IM添加量分别为4%、6%、8%、12%制备得到LNA-P合成率为8.4%、13.7%、18.4%、23.4%，红外光谱分析表明C—O与C—O—C键的吸收峰位置发生了移动，SP与牡丹籽油在脂肪酶催化下发生了酯交换反应，形成了LNA-P。X射线衍射和差示扫描量热仪分析表明酯交换反应后晶型结构破坏、热特性发生了改变，LNA-P在7.82°附近的衍射峰消失，在20.47°附近衍射峰的强度降低，LNA-P出现了新的熔融峰，LNA-P含量增高，融化温度逐渐升高，合成率为23.4%时融化温度为147.99 ℃。抗氧化实验中，LNA-P含量越高对DPPH自由基、ABTS阳离子自由基、羟自由基清除能力越高，且均高于SP，LNA-P合成率为23.4%时对DPPH自由基、ABTS阳离子自由基、羟自由基清除率达到最大，分别为45.2%、52.2%和73.4%，研究表明采用酯交换法所制备的LNA-P具有较强的抗氧化能力，为SP的开发和应用提供理论支撑。

关键词: 亚麻酸磷脂；牡丹籽油；大豆磷脂；结构特性；抗氧化活性

Abstract: Linolenic acid phospholipid (LNA-P) was prepared from soybean phospholipid (SP) and peony seed oil through enzymatic transesterification using Lipozyme RM IM as a catalyst. The structural characteristics of LNA-PC were analyzed using gas chromatography, Fourier transform infrared spectrometry, X-ray diffraction, and differential scanning calorimetry. Additionally, the antioxidant capacity of LNA-PC was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation, and hydroxyl radical scavenging assays. The results showed that when Lipozyme RM IM was added at concentrations of 4%, 6%, 8% and 12%, relative contents of LNA of 8.4%, 13.7%, 18.4% and 23.4% were obtained, respectively. Infrared spectroscopic analysis confirmed the occurrence of the transesterification reaction and the formation of LNA-P through the shift of C–O and C–O–C absorption bands. X-ray diffraction and thermal analyses showed the crystal structure was damaged and the thermal properties of linolenic acid and SP were changed after the transesterification reaction. The diffraction peak at 7.82° disappeared and the intensity of peak at 20.47° decreased after formation of LNA-P. A new melting peak appeared as the relative content of linolenic acid increased in LNA-P, and the melting temperature gradually rose and reached 147.99 ℃ when the relative content of LNA was 23.4%. Antioxidant assays showed that the DPPH, ABTS cation, and hydroxyl radical scavenging abilities of LNA-P were higher than those of SP and concentration dependent. When the relative content of LNA in LNA-P was 23.4%, DPPH, ABTS cation, and hydroxyl radical scavenging activities reached maximum values of 45.2%, 52.2% and 73.4%, respectively. This study revealed that LNA-P with high antioxidant ability can be successfully prepared through enzymatic transesterification, which provides theoretical support for the development and application of soybean phospholipids.

Key words: linolenic acid phospholipid; peony seed oil; phospholipid; structural characteristics; antioxidant activity

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