脂肪酶催化竹叶抗氧化物中异荭草苷和异牡荆苷酰化的研究 - 食品科学.pdf

2012-12-05 脂肪酶催化竹叶抗氧化物中异荭草苷 和异牡荆苷酰化的研究 * 马祥，晏日安 ，逯与运 （暨南大学食品科学与工程系，广东广州 510632） 摘 要：研究了南极假丝酵母脂肪酶在叔戊醇中催化竹叶抗氧化物中异荭草苷和异牡荆苷的酰化。脂肪酶 用量为 50g/L，分子筛 4A 用量为 100g/L，竹叶抗氧化物中黄酮苷与月桂酸的物质的量比为 1:4，反应温度 为 60℃，搅拌转速为 150r/min，反应时间 48h 。经过高效液相分析，制备液相分离，得到两种被酰化的黄 1 13 酮苷。经过对产物的结构采用 ESI–MS ， H NMR 及 C NMR 表征，确定产物分别为异荭草苷–6 ″– 月桂酸 酯和异牡荆苷–6 ″– 月桂酸酯。 关键词：脂肪酶；异荭草苷；异牡荆苷；液相；酰化 Acylation of isoorientin and isovitexin in antioxidants of bamboo leaves catalyzed by Candida Antarctica lipase B Abstract: Acylation of isoorientin and isovitexin in antioxidants of bamboo leaves catalyzed by Candida Antarctica lipase B in tert-Amyl alcohol as reaction medium was studied and the reaction condition was as follows: lipase and molecular sieve 4 A of 50g/L and 100g/L respectively, the molar ratio of flavonoids in antioxidants of bamboo to leaves laurate acid was 1:4, the reaction temperature, stirring speed and reaction time was 60 ℃, 150r/min and 48h respectively. After being analyzed and separated by high-performance liquid chromatography, two types of acylated flavonoids were obtained. The confirmation of chemical structures was performed by ESI–MS, 1 H NMR and 13 C NMR and the two types of acylated flavonoids were isoorientin–6″–laurate and isovitexin–6″–laurate. Key words: lipase; isoorientin; isovitexin ; liquid chromatography; acylation 中图分类号：TS202 3 文献标识码：A 竹叶抗氧化物（Antioxidant of Bamboo Leaves ）,是GB2760-2011 中允许使用的一种天 然食品添加剂，主要成分是四种黄酮苷，分别为：荭草苷，异荭草苷，牡荆苷，异牡荆苷。 因其具有抗氧化、抗衰老、抗炎症、抗肿瘤及保护心脑血管、防治老年退行性疾病的特性， 广泛应用于食品、医药和化妆品当中[1-6] 。但是，同其他黄酮类物质一样，其应用受其低脂 [7] 溶性的限制 。 目前关于竹叶抗氧化物的研究多集中在提取，测定，生物学功效评价等