Wang Yimei, Zhang Yaoyao, Qiao Xing, Sun Shangde
National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.
National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.
Food Chem. 2024 Jun 1;442:138418. doi: 10.1016/j.foodchem.2024.138418. Epub 2024 Jan 13.
Tyrosol is a natural phenolic compound with potent antioxidant properties in the field of food manufacturing. However, the low lipophilicity of tyrosol limited its application. Therefore, the construction of tyrosol laurate (Tyr-L) could effectively overcome the limitations of tyrosol. In this work, four ionic liquids (ILs) were applied for TYr-L preparation. Among them, the 1-butyl-3-methylimidazolium hydrogen sulfate ([Bmim]HSO) showed the best catalytic performance. The maximum TYr-L yield was achieved (94.24 ± 1.23 %) under the optimal conditions (reaction temperature 119 °C, substrate ratio 1:6.7, IL dosage 9.2 %, and reaction time 12 h). The kinetic and thermodynamic parameters were also evaluated and it was found that Ea, ΔH, ΔS, and ΔG were 80.81 kJ·mol, 77.63 kJ·mol, -82.08 J·(mol·K), and 109.89 kJ·mol, respectively. The acidic [Bmim]HSO demonstrated excellent reusability and stability, even after 6 cycles. Furthermore, TYr-L showed superior ABTS radical scavenging ability, which could be further applied in various industrial processes.
酪醇是一种在食品制造领域具有强大抗氧化性能的天然酚类化合物。然而，酪醇的低亲脂性限制了其应用。因此，月桂酸酪醇酯（Tyr-L）的构建可以有效克服酪醇的局限性。在这项工作中，四种离子液体（ILs）被用于制备Tyr-L。其中，硫酸氢1-丁基-3-甲基咪唑鎓（[Bmim]HSO）表现出最佳的催化性能。在最佳条件下（反应温度119℃、底物比1:6.7、离子液体用量9.2%、反应时间12小时）实现了Tyr-L的最大产率（94.24±1.23%）。还评估了动力学和热力学参数，发现活化能（Ea）、焓变（ΔH）、熵变（ΔS）和吉布斯自由能变（ΔG）分别为80.81 kJ·mol、77.63 kJ·mol、-82.08 J·(mol·K)和109.89 kJ·mol。酸性的[Bmim]HSO即使在6次循环后仍表现出优异的可重复使用性和稳定性。此外，Tyr-L表现出卓越的ABTS自由基清除能力，可进一步应用于各种工业过程。
