食品科学 ›› 2021, Vol. 42 ›› Issue (8): 74-80.doi: 10.7506/spkx1002-6630-20200316-253

• 食品化学 • 上一篇    下一篇

量子化学计算法比较不同脂肪酸分子的反应活性位点

王淳纯,覃小丽,阚建全,刘雄,索化夷,钟金锋   

  1. (西南大学食品科学学院,重庆 400715)
  • 出版日期:2021-04-25 发布日期:2021-05-14
  • 基金资助:
    重庆市留学人员回国创业创新支持计划项目(cx2018098);中央高校基本科研业务费专项(XDJK2019B056); 重庆市自然科学基金项目(cstc2019jcyj-msxmX0113)

Comparison of Reactive Sites of Different Fatty Acid Molecules by Quantum Chemistry Calculation

WANG Chunchun, QIN Xiaoli, KAN Jianquan, LIU Xiong, SUO Huayi, ZHONG Jinfeng   

  1. (College of Food Science, Southwest University, Chongqing 400715, China)
  • Online:2021-04-25 Published:2021-05-14

摘要: 为了探究不同链长及不饱和度脂肪酸反应活性位点的异同,采用量子化学计算的方法,运用Gaussian 09软件,在m06-2x/def2tvzp理论水平上对6 种碳链长度和不饱和度有差异的脂肪酸分子进行结构优化,再在ma-def2tzvp基组下对其进行单点能计算。然后对分子表面静电势、平均局部离子化能、前线分子轨道以及简缩福井函数进行分析,并得到可视化结果。结果表明:饱和脂肪酸的亲核反应活性位点在羟基氢上,其中辛酸的亲电反应活性位点在氧原子附近,随着碳链长度的增加,棕榈酸和硬脂酸的羧基基团几乎不发生亲电反应。不饱和脂肪酸中,油酸的氧原子附近亲核活性较高,碳碳双键处亲电活性较高,随着双键数量的增多,亚油酸和亚麻酸的反应活性位点均在碳碳双键,并且对于链长相同的不饱和脂肪酸而言,随着不饱和度的增加,脂肪酸的反应活性逐渐增强。本研究结果可为揭示脂肪酸的不同结构与性质之间的关系提供理论依据,同时也对食品的油脂工业中关于脂肪酸的选择具有参考意义。

关键词: 脂肪酸;反应活性位点;密度泛函理论

Abstract: In order to explore the similarities and differences in their reactive sites, the structures of six fatty acids with different chain lengths and unsaturation degrees were optimized by software Gaussian 09 at the theoretical level of m06-2x/def2tvzp, and the single point energy was calculated using the ma-def2tzvp basis in this study. Afterward, the surface electrostatic potential, average local ionization energy, frontier molecular orbital and condensed Fukui function were analyzed and visualization results were obtained. The results suggested that the nucleophilic reaction site of saturated fatty acids was hydroxyl hydrogens, and the electrophilic reaction site of caprylic acid was near the oxygen atoms. The carboxyl groups of palmitic acid and stearic acid showed no electrophilic activity with the increase in chain length. The unsaturated fatty acid oleic acid exhibited higher nucleophilic electrophilic activity near the oxygen atoms, and higher electrophilic activity at the double bonds. As the number of double bonds increased, the reactive sites of linoleic acid and linolenic acid were both double bonds. The reactivity of fatty acids with the same chain length enhanced with increasing unsaturation degree. The results of this study can provide a theoretical basis for revealing the relationship between the structure and properties of fatty acids, and provide a reference for the selection of fatty acids in the edible oil industry.

Key words: fatty acid; reactive site; density functional theory

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