酚酸甘油酯的酶合成和抗氧化特性研究。

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2024-11-01 Epub Date: 2024-10-17 DOI:10.5650/jos.ess24065

Hong Li, Yanyan Li, Xuezhi Yin, Ziyi Li, Xintian Qiao, Huiling Mu, Ruiling Shen, Tao Wei

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引用次数: 0

摘要

酚酸（PA）在极性/非极性介质中的溶解度和稳定性不足，严重限制了其在工业中的广泛应用。为了克服这些限制，我们对 PA 与甘油的酶法酯化进行了研究，在以下反应条件下，酚酸甘油（PAGs）的产量达到 95%：通过质谱、1H NMR 和 13C NMR 确认了生成的三种 PAG，包括咖啡酰甘油（CG）、阿魏酰甘油（FG）和对羟基肉桂酰甘油（p-HCG）。其中，阿魏酰甘油（CG）的自由基清除能力与阿魏酰甘油（CA）相当，这表明阿魏酰甘油（CG）可作为阿魏酰甘油（CA）的水溶性抗氧化剂替代品，应用于食品和化妆品领域。

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Studies on the Enzymatic Synthesis and Antioxidant Properties of Phenolic Acid Glycerols.

The potentially wide application of Phenolic acids (PAs) in industries was severely limited by their inadequate solubility and stability in polar/non-polar media. To overcome these limits, studies on the enzymatic esterification of PAs with glycerol were carried out to reach a yield of 95% of phenolic acid glycerols (PAGs) under the following reaction conditions: 1:150 molar ratio of PAs to glycerol; 25% of Lipozyme 435 relative to the weight of total substrates; 80°C, 500 rpm, 86.7 kPa and 10 h. Three resulting PAGs including caffeoyl glycerol (CG), feruloyl glycerol (FG), and p-hydroxycinnamoyl glycerol (p-HCG) were confirmed by MS, ¹H NMR and ¹³C NMR. Among them, CG showed a comparative free radical scavenging ability to CA, indicating its potential use as a water-soluble antioxidant alternative to CA for food and cosmetic applications.

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.