酶法酰化儿茶素EGCG及其产物在大豆油中的抗氧化性  

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

作　　者：李哲[1] 朱松[2] 王洪新[1] 

机构地区：[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

出　　处：《食品科学》2013年第8期1-5,共5页Food Science

基　　金：国家自然科学基金面上项目(31071601);"十二五"国家科技支撑计划项目(2012BAD33B05)

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。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.

关 键 词：酶法 乙酰化 表没食子儿茶素没食子酸酯(EGCG) 抗氧化 

分 类 号：TS272[农业科学—茶叶生产加工]