FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 66-69.doi: 10.7506/spkx1002-6630-201101016

• Basic Research • Previous Articles     Next Articles

Effect of Esterification of Solubility and Antioxidant Properties of Dihydromyricetin

LI Wei1，ZHENG Cheng2，NING Zheng-xiang3，WAN Duan-ji4,*   

  1. 1. College of Biological Engineering, Hubei University of Technology, Wuhan 430068, China；2. Guangzhou Vacational College of
    Technology and Business, Guangzhou 511442, China；3. College of Light Industry and Food Sciences, South China University of
    Technology, Guangzhou 510640, China；4. College of Chemical and Environmental Engineering, Hubei University of Technology,
    Wuhan 430068, China
  • Received:2010-02-05 Online:2011-01-15 Published:2010-12-28
  • Contact: WAN Duan-ji E-mail:liweimx118@163.com

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Abstract:

The molecule of dihydromyricetin (DMY) was chemically modified with lauroyl chloride, producing dihydromyricetin laurate (DMYL). The solubility and antioxidant properties of DMY andDMYL were explored. The results showed that the solubility of DMYL in oil phase increased 20 － 300 times when compared with DMY. The solubility of DMYL in oil phase increased with the increase of esterification degree. The scavenging effects of DMYL on DPPH free radicals and H2O2 in polar solvents were both weaker than those of DMY, decreasing with the increase of esterification degree. However, the inhibitory effect of DMYL on lecithin peroxidation induced by Fe2+/VC was markedly superior to that of DMY and not affected by the esterification degree. It is suggested that the antioxidant properties of DMY and DMYL are influenced by both solubility and the amount of hydroxyl groups.

Key words: dihydromyricetin, lauroyl chloride, esterification, solubility, antioxidative activity

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