茶多酚酯的合成、抗氧化特性及应用研究食品科学专业论文.docxVIP

II II Study on Tea Polyphenol Esters Synthesis, Antioxidant Properties and Application ABSTRACT Tea polyphenol(TP) are present in the tea and mainly contain catechins compounds, including catechins, flavonoids, have a variety of effects such as anti-oxidation, anti-cancer, anti-radiation, prevention and treatment of cardio-cerebral vascular diseases, which is obtained the widespread attention in recent years. It is limited on fat soluble products because of low oil-soluble for phenolic hydroxyl group. The TP were esterified to improve fat-soluble but not impacted the biological activit ies. Tea polyphenol esters were chemical synthetized with fatty acid anhydride and TP as raw material. The synthesis conditions were optimized and the structure were preliminary identified. The antioxidant effect of tea polyphenol esters were evaluated from both in vitro and in vivo. The impact on rapeseed oil physical and chemical properties were invested when tea polyphenol esters added to rapeseed oil. The main conclusions were obtained as follows: The oil-soluble tea polyphenol esters were synthesized with water-soluble tea polyphenol. The combination of conditions measured by esterification rate of tea polyphenol oleate ester were optimized by single factor and orthogonal experiments. It was showed that reaction time, reaction temperature and mass ratio of tea polyphenol to oleinic acid had significant effects on esterification rate, while mass ratio of tea polyphenol to catalyst had no significant effects. The optimized synthesis conditions were as followings: reaction time7h, reaction temperature70 ℃ , mass ratio of tea polyphenol to oleinic acid1:7, mass ratio of tea polyphenol to catalyst 1:1. Under those conditions, the esterification rate reached 89.75%. The ester bond of tea polyphenol esters were confirmed by FT-IR. To study antioxidation competence of tea polyphenol ester s compared with VE, PG, TBHQ, it was concluded the order of the antioxidant