摘要
本文研究了脂肪酶催化阿魏酸与VE的酯化反应。采用TLC和HPLC方法对产物进行了定性定量分析,并将纯化后的产物通过红外光谱及核磁氢谱进行结构表征。探讨了反应时间、温度、底物比及摇床转速对VE阿魏酸酯的产率的影响,确定了反应的最佳条件:阿魏酸乙酯与VE的底物比为1:5,反应温度45℃,摇床转速150r/min,初始含水量为零时,产率最高为72.3%。以猪油为作用底物,对其抗氧化活性进行了测定。最终确定VE阿魏酸酯在猪油中的添加量为0.04%时,即具有明显的抗氧化活性;当添加量达到0.06%时,其抗氧化能力大于BHT、PG。
Alpha-tocopheryl Ferulate was synthesized by Candida rugosa Lipase （CRL） in toluene. The products were purified and separated by TLC and HPLC, then was identified by IR and H1NMR. The result indicated that the yield of alphatocopheryl ferulate was enhanced greatly when the molar ration of ethyl ferulate to tocopherol was 1：5 and temperature was 45℃. The reaction was carded out in a closed reactor shaken at 150r/min with 1 mmol ethyl femlate, 5mmol tocopherol, 5ml toluene and 70mg CRL. After 72h reaction, the yield was arrived at 72.3%. The antioxidafive activity of alpha-tocopheryl femlate was also investigated through surveying the activity in lard. It was finally confirmed that it had obviously antioxidative activity when adding amount in lard was 0.06%, it had better antioxidative than BHT, PG when adding amount in lard was 0.08%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期229-233,共5页
Food Science
基金
教育部新世纪优秀人才支持计划(NCET-05-0358)
黑龙江省自然科学基金项目(B200403)
黑龙江省教育厅基金项目(160134)
哈尔滨市科学基金项目(2004AFXXJ031)
