State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
Food Chem. 2018 Oct 15;263:321-326. doi: 10.1016/j.foodchem.2018.05.025. Epub 2018 May 3.
In this study, a one-step method for producing phytosteryl phenolates, namely phytosteryl cinnamate and ferulate, has been successfully developed and their chemical structures were confirmed by FT-IR, MS and NMR. The highest yield of phytosteryl ferulate (85.7%) was obtained at 100 °C for 2 h after optimization. A Lewis acid catalyst scandium triflate was selected as the catalyst, and it turned out that it could be reused for at least five times without significant loss of activity. Meanwhile, it has been demonstrated that the solubility of phytosteryl phenolates in soybean oil was much higher than in both phenolic acid and phytosterol, which was conducive to expand their applications in oil-based food. The research finding helps realize convenient, green and efficient synthesis of phytosteryl phenolates.
在这项研究中，成功开发了一种一步法制备植物甾醇酚酯的方法，即植物甾醇肉桂酸酯和阿魏酸酯，并通过傅里叶变换红外光谱（FT-IR）、质谱（MS）和核磁共振（NMR）确认了它们的化学结构。经过优化，在 100°C 下反应 2 小时，可获得最高产率的植物甾醇阿魏酸酯（85.7%）。选择路易斯酸催化剂三氟甲磺酸钪作为催化剂，结果表明，它可以至少重复使用五次而活性没有明显损失。同时，已经证明植物甾醇酚酯在大豆油中的溶解度远高于在酚酸和植物固醇中的溶解度，这有利于扩大它们在油基食品中的应用。该研究结果有助于实现植物甾醇酚酯的方便、绿色和高效合成。
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