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首页> 外文期刊>Journal of Food Science >Enzymatic Synthesis of L-Ascorbyl Fatty Acid Esters Under Ultrasonic Irradiation and Comparison of Their Antioxidant Activity and Stability
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Enzymatic Synthesis of L-Ascorbyl Fatty Acid Esters Under Ultrasonic Irradiation and Comparison of Their Antioxidant Activity and Stability

机译：超声波辐射下酶法合成L-抗坏血酸脂肪酸酯及其抗氧化活性和稳定性的比较

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摘要

A series of novel L-ascorbyl fatty acid esters were synthesized by catalization of Novozym~® 435 under ultrasonic irradiation and characterized by infrared spectroscopy, electrospray ionization mass spectra, and nuclear magnetic resonance. Their properties especially antioxidant activity and stability were investigated. The results showed that the reducing power, the scavenging activity of hydroxyl radical and 2,2-diphenyl-1-picrylhydrazyl radical were decreased with the increase of the number of carbon atoms in fatty acid. The hydroxyl radical scavenging activity and reducing power of L-ascorbyl saturated fatty acid esters were better than that of tert-butylhydroquinone. The induction period in lipid oxidation of L-ascorbyl saturated fatty acid esters and tert-butylhydroquinone were longer than that of L-ascorbyl unsaturated fatty acid esters and L-ascorbic acid both in soybean oil and lard. Besides, the L-ascorbyl fatty acid esters showed different stabilities in different conditions by comparing with L-ascorbic acid, and the L-ascorbyl saturated fatty acid esters were more stable than L-ascorbyl unsaturated fatty acid esters in ethanol solution.
机译：通过在超声辐射下催化435合成了一系列新型的L-抗坏血酸脂肪酸酯，并通过红外光谱，电喷雾电离质谱和核磁共振进行了表征。研究了它们的性能，尤其是抗氧化活性和稳定性。结果表明，随着脂肪酸碳原子数的增加，还原能力，羟自由基和2,2-二苯基-1-吡啶并肼基自由基的清除活性降低。 L-抗坏血酸饱和脂肪酸酯的羟自由基清除活性和还原能力优于叔丁基对苯二酚。在大豆油和猪油中，L-抗坏血酸饱和脂肪酸酯和叔丁基对苯二酚的脂质氧化诱导期均长于L-抗坏血酸不饱和脂肪酸酯和L-抗坏血酸。此外，与抗坏血酸相比，L-抗坏血酸脂肪酸酯在不同条件下表现出不同的稳定性，在乙醇溶液中，L-抗坏血酸饱和脂肪酸酯比L-抗坏血酸不饱和脂肪酸酯更稳定。

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  • 来源
    《Journal of Food Science》 |2016年第6期|C1370-C1377|共8页
  • 作者

    Chen Jiang; Yuyun Lu; Zhuo Li; Cunzhi Li; Rian Yan;

  • 作者单位

    Dept. of Food Science and Engineering, College of Science and Engineering, Jinan Univ., Number 601 Huangpu Road West, Guangzhou 510632, China;

    Food Science and Technology Programme, Science Drive 2, Dept. of Chemistry, Faculty of Science, Natl. Univ. of Singapore, Singapore 117546, Singapore;

    China Resources C'estbon Food and Beverage (Shenzhen) Co. Ltd., 22 Langshan Road Technology Park Nanshan Dist, Shenzhen 518057, China;

    Dept. of Food Science and Engineering, College of Science and Engineering, Jinan Univ., Number 601 Huangpu Road West, Guangzhou 510632, China;

    Dept. of Food Science and Engineering, College of Science and Engineering, Jinan Univ., Number 601 Huangpu Road West, Guangzhou 510632, China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    antioxidant activity; L-ascorbyl fatty acid esters; stability; synthesis; ultrasound irradiation;

    机译：抗氧化活性L-抗坏血酸脂肪酸酯;稳定性;合成;超声波照射;

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