Li Haimei, Tan Xinjia, Huang Wenjing, Zhu Xucheng, Yang Xinquan, Shen Yingbin, Yan Rian
School of Life Sciences, Guangzhou University, Guangzhou 510006, China.
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
J Agric Food Chem. 2023 Mar 29;71(12):4817-4824. doi: 10.1021/acs.jafc.2c07673. Epub 2023 Mar 19.
The goal of this study was to expand the applications of bamboo leaf flavonoids (BLFs) by improving their lipophilicity through enzymatic acylation with vinyl cinnamate. Characterization of the acylated BLFs using Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, high-resolution electrospray ionization mass spectrometry, electrospray ionization with tandem mass spectrometry, and H nuclear magnetic resonance spectroscopy indicated that acylation occurred at the C6-OH position of glucoside moieties. The highest degree of acylation (18.61%) was obtained by reacting BLFs with vinyl cinnamate (1:5, w/w) at 60 °C for 48 h. Acylation significantly improved the lipophilicity of BLFs and their capacity to inhibit lipid peroxidation, as evidenced by the reduced production of lipid hydroperoxides and malondialdehyde in rapeseed oil and rapeseed oil-in-water emulsions during storage at 37 °C for 15 days. The study findings provide important data that will enable the use of BLFs in lipid or lipophilic matrices, such as oil-based foods.
本研究的目标是通过用肉桂酸乙烯酯进行酶促酰化来提高竹叶黄酮（BLFs）的亲脂性，从而扩大其应用范围。利用傅里叶变换红外光谱、X射线光电子能谱、高分辨率电喷雾电离质谱、串联质谱电喷雾电离和氢核磁共振光谱对酰化的BLFs进行表征，结果表明酰化发生在葡萄糖苷部分的C6-OH位置。通过使BLFs与肉桂酸乙烯酯（1:5，w/w）在60℃下反应48小时，获得了最高酰化度（18.61%）。酰化显著提高了BLFs的亲脂性及其抑制脂质过氧化的能力，这在37℃下储存15天期间菜籽油和水包油乳液中脂质氢过氧化物和丙二醛产量的降低中得到了证明。研究结果提供了重要数据，将使BLFs能够用于脂质或亲脂性基质，如油基食品中。
