State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
J Agric Food Chem. 2012 Sep 26;60(38):9763-9. doi: 10.1021/jf302958g. Epub 2012 Sep 13.
An efficient approach based on the synthesis of phytostanyl esters with an acid-surfactant-combined catalyst in a solvent-free system was developed. The effect of catalyst dose, substrate molar ratio, reaction temperature, and acyl donor was considered. The reaction conditions were further optimized by response surface methodology, and a high yield of phytostanyl laurate (>92%) was obtained under optimum conditions: 3.17:1 molar ratio of lauric acid to plant stanols, 4.01% catalyst dose (w/w), 119 °C, and 4.1 h. FT-IR, MS, and NMR were adopted to confirm the chemical structure of phytostanyl laurate. Meanwhile, the physiochemical properties of different phytostanyl esters were investigated. Compared with phytostanols, the prepared phytostanyl esters had much lower melting temperature and higher oil solubility. There was no obvious difference in melting and solidification properties between sunflower oil with phytostanyl laurate (<5%) or oleate (<10%) and the original sunflower oil, suggesting that the esterification of phytostanols greatly facilitated their corporation into oil-based foods.
开发了一种在无溶剂体系中利用酸-表面活性剂复合催化剂合成植物甾烷酯的有效方法。考察了催化剂用量、底物摩尔比、反应温度和酰基供体的影响。通过响应面法对反应条件进行了进一步优化,在最佳条件下(月桂酸与植物甾醇的摩尔比为 3.17:1,催化剂用量(w/w)为 4.01%,反应温度为 119°C,反应时间为 4.1 h),得到了高收率的植烷醇月桂酸酯(>92%)。采用 FT-IR、MS 和 NMR 对植烷醇月桂酸酯的化学结构进行了确认。同时,研究了不同植物甾烷酯的物理化学性质。与植物甾醇相比,所制备的植物甾烷酯具有更低的熔点和更高的油溶性。添加含量低于 5%的植烷醇月桂酸酯或含量低于 10%的植烷醇油酸酯的葵花籽油的熔融和凝固性能与原葵花籽油没有明显差异,这表明植物甾醇的酯化大大促进了它们在油基食品中的掺入。