L-抗坏血酸肉桂酸酯的合成及其抗氧化活性研究  

Synthesis of L-ascorbic Acid Cinnamic Acid Ester and Its Antioxidant Activities

作　　者：王园[1] 惠爱玲[1] 潘见[1] 汪昊曙[1] 石林娟[1] 

机构地区：[1]农产品生物化工教育部工程研究中心(合肥工业大学),安徽合肥230009

出　　处：《现代食品科技》2013年第6期1337-1341,共5页Modern Food Science and Technology

摘　　要：以L-抗坏血酸和肉桂酸为原料,采用酰氯法合成得到了L-抗坏血酸肉桂酸酯。用分光光度法研究了酯化产物的稳定性、清除羟自由基(OH)和二苯代苦味肼基自由基(DPPH)的能力,并与Vc和常用的油溶性抗氧化剂叔丁基对苯二酚(TBHQ)进行比较,结果表明:新合成的L-抗坏血酸肉桂酸酯与Vc相比,稳定性得以明显改善,其清除DPPH的EC50值为63.96μmol/L,清除能力与Vc相当,清除OH的EC50值为7.84 mmol/L,在浓度较高时优于TBHQ。This experiment was obtained L-ascorbic cinnamic acid ester by esterification with L-ascorbic acid and cinnamic acid as raw materials.Stability of esterification product in solution clear hydroxyl free radical（.OH） and diphenyl generation bitter hydrazine group free radicals（DPPH.） ability were studied using spectrophotometric method.And the corresponding free radical activity was compared with Vc and tertiary butyl hydroquinone（TBHQ）.The results showed thatL-ascorbic acid cinnamic acid ester had higher stability than Vc.The DPPH.scavenging ability of the product was similar to that of Vc,with the EC50 values being of 63.96 μmol/L.Its EC50 values for removing.OH was of 7.84 mmol/L,better than that of TBHQ in high concentration.

关 键 词：L-抗坏血酸 肉桂酸 L-抗坏血酸肉桂酸酯 抗氧化 自由基清除率 

分 类 号：TQ466.3[化学工程—制药化工]