肉桂酸植物甾醇酯的酶法合成及对DPPH·的清除作用  

Enzymatic Synthesis and Scavenging DPPH·Activity of Cinnamic Acid Pphytosterol Ester

作　　者：陈林林[1] 荆荣华 李伟[1] 韩可[1] 辛嘉英[1,2] Chen Linlin;Jing Ronghua;Li Wei;Han Ke;Xin Jiaying(Local Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Harbin 150076;State Key Laboratory of Oxo Synthesis & Selective Oxidation Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences, Lanzhou 730000)

机构地区：[1]哈尔滨商业大学省高校食品科学与工程重点实验室,哈尔滨150076 [2]中国科学院兰州化学物理研究所羰基合成与选择氧化国家重点实验室,兰州730000

出　　处：《中国粮油学报》2019年第8期78-84,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(21573055);哈尔滨市应用技术研究与开发项目(2014RFQXJ115);哈尔滨商业大学校级科研项目(18XN079)

摘　　要：在非水相反应体系中,通过脂肪酶催化合成肉桂酸植物甾醇酯。采用薄层色谱和高效液相色谱对产物进行分析。通过优化实验,确定最佳反应条件为:在5 mL 2-甲基四氢呋喃中,肉桂酸乙酯与植物甾醇底物摩尔比1∶ 1,反应温度60 ℃,Novozym435脂肪酶添加量120 mg(肉桂酸乙酯0.5 mmol),在此反应条件下,反应120 h后肉桂酸植物甾醇酯的产率可达76.34%。通过考察产物对自由基的清除能力,发现肉桂酸植物甾醇酯对DPPH·具有一定的清除能力,IC 50 值为0.31 mg/mL,抗氧化能力强于底物,且通过酯化改善了植物甾醇的溶解性与稳定性。The cinnamic acid phytosterols ester was synthesized by lipase in non-aqueous system. Thin layer chromatography and high performance liquid chromatography (HPLC) were adopted to analyze the product. Through experimental optimization, the optimum reaction conditions were determined as follows: dimethyltetrahydrofura was 5 mL, molar ratio of ethyl cinnamate to phytosterol was 1∶ 1, reaction temperature was 60 ℃, Novozym 435 lipase addition was 120 mg (ethyl cinnamate 0.5 mmol), reaction time 72 h. Under these conditions, the conversion rate of cinnamic acid phytosterol ester can reach 76.34% 120 h later. By examining the scavenging free radical ability of the product, it was found that cinnamic acid phytosterol ester had certain scavenging ability to DPPH·, with IC 50 value of 0.31 mg/mL. It was confirmed that the antioxidant capacity was stronger than that of the substrate, and the solubility and stability of phytosterol was improved by esterification.

关 键 词：肉桂酸乙酯 植物甾醇 脂肪酶 肉桂酸植物甾醇酯 DPPH· 

分 类 号：TQ645.6[化学工程—精细化工]