Jiang Chen, Lu Yuyun, Li Zhuo, Li Cunzhi, Yan Rian
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.
J Food Sci. 2016 Jun;81(6):C1370-7. doi: 10.1111/1750-3841.13317. Epub 2016 Apr 21.
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.
在超声辐射下，通过诺维信（®）435催化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对其进行了表征。研究了它们的性质，特别是抗氧化活性和稳定性。结果表明，随着脂肪酸中碳原子数的增加，其还原力、对羟基自由基和2,2-二苯基-1-苦基肼自由基的清除活性降低。L-抗坏血酸饱和脂肪酸酯的羟基自由基清除活性和还原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L-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。
