Sutoh K, Kobata K, Watanabe T
Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan.
J Agric Food Chem. 2001 Aug;49(8):4026-30. doi: 10.1021/jf0103424.
To investigate the stability of capsinoid in solvents, the quantitative change of vanillyl nonanoate, a synthetic model capsinoid, in various solvents was measured by HPLC. Vanillyl nonanoate was stable in nonpolar solvents, whereas it was labile in polar solvents. In particular, vanillyl nonanoate tended to decompose in protic solvents such as alcohol and water. Structures of the decomposition products from vanillyl nonanoate in methanol and ethanol were determined to be methyl and ethyl vanillyl ethers, respectively. To clarify the decomposition mechanism of capsinoid, six analogues of vanillyl nonanoate were tested. The stability of the analogues in organic solvents suggested that the hydroxyl group in the para-position of the benzene ring largely contributes to the decomposition of capsinoid.
为研究类辣椒素在溶剂中的稳定性，通过高效液相色谱法（HPLC）测定了合成模型类辣椒素壬酸香草酯在各种溶剂中的定量变化。壬酸香草酯在非极性溶剂中稳定，而在极性溶剂中不稳定。特别是，壬酸香草酯在醇和水等质子溶剂中容易分解。壬酸香草酯在甲醇和乙醇中的分解产物结构分别确定为香草基甲基醚和香草基乙基醚。为阐明类辣椒素的分解机制，测试了六种壬酸香草酯类似物。这些类似物在有机溶剂中的稳定性表明，苯环对位的羟基在很大程度上促成了类辣椒素的分解。
