Method for synthetizing liposoluble tea polyphenols by enzymic method

A fat-soluble tea polyphenol, enzymatic synthesis technology, applied in the direction of fermentation, can solve the problems of many reaction steps, difficult separation and purification, poor regioselectivity, etc., and achieves the effects of mild reaction conditions, simple product separation, and fewer reaction steps.

Inactive Publication Date: 2012-10-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The use of chemical methods to modify tea polyphenols has many disadvantages: poor regioselectivity, a large number of by-products are easily produced, and the product yield is low; measures such as group protection are used, the reaction steps are many, time-consuming, and many solvents are introduced, making separation and purification difficult. ;Alkaline catalysts are often used to produce a large amount of alkali-containing waste liquid, polluting the environment, etc.

Method used

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  • Method for synthetizing liposoluble tea polyphenols by enzymic method
  • Method for synthetizing liposoluble tea polyphenols by enzymic method

Examples

Experimental program
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Effect test

Embodiment 1

[0017] 100mg of 88% tea polyphenols and vinyl acetate were placed in a 100mL stoppered reaction flask in a mass ratio of 4: 1, and then 50mL of isopropanol was added and mixed evenly. When the temperature of the reaction system rises to 40°C, add 1.5 mg of lipase LIPOZYME TL IM produced by Novo Nordisk Company to start the reaction, and stir the reaction at 40°C for 16 hours. Tea polyphenol product 75.8mg.

[0018] The fat-soluble tea polyphenol product prepared in this embodiment is measured by light transmittance (see figure 1 ) showed good solubility in oil, which was significantly higher than that of unmodified tea polyphenols. Peroxide value test results of oils and fats (see figure 2 ) showed that in edible soybean oil, when the addition amount was 0.02%, the antioxidant effects of different antioxidants were as follows: TBHQ > oil-soluble tea polyphenols > rosemary extract > BHT > unmodified tea polyphenols.

Embodiment 2

[0020] Put 50mg of 98% tea polyphenols and vinyl butyrate in a mass ratio of 5:1 in a 50mL stoppered reaction bottle, then add 25mL of acetonitrile and mix evenly, and the above reaction system is moved into a heat-collecting magnetic heating stirrer, and wait for the reaction When the temperature of the system rises to 50°C, add 1.0 mg of lipase LPOZYME RM IM produced by Novo Nordisk to start the reaction, stir and react at 50°C for 12 hours, after the reaction is completed, the reaction solution is filtered, rotary evaporated, and vacuum-dried to obtain fat-soluble tea Polyphenol product 32.4 mg.

Embodiment 3

[0022] Put 80mg of 95% tea polyphenols and vinyl neodecanoate in a mass ratio of 4:1 in a 100mL stoppered reaction bottle, then add 50mL of tert-butanol and mix evenly, and the above reaction system is moved into a heat collecting type magnetic heating stirrer , when the temperature of the reaction system rises to 50°C, add 1.0mg of lipase Lipase AYS "Amano" produced by Amano Pharmaceutial Company to start the reaction, stir and react at 50°C for 20h, after the reaction, the reaction solution is filtered, rotary evaporated, vacuum Dry to obtain fat-soluble tea polyphenol product 58.2mg.

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Abstract

The invention relates to a method for synthetizing liposoluble tea polyphenols by an enzymic method, belonging to the biosynthesis field of food additives. Modified liposoluble tea polyphenols are synthetized by conducting catalytic reaction between the tea polyphenols and fatty acid vinyl ester in an organic solvent system through lipase. Compared with a traditional chemical synthesis, the enzymic method disclosed by the invention has the advantages of mild reaction condition, fewer side effects, fewer reaction steps, simplicity, controllability, environment-friendliness, relative simplicity in production separation, and the like. Therefore, a modifying method for the tea polyphenols, which is effective, rapid and capable of satisfying the trends of green chemistry and environment-friendliness, is provided.

Description

technical field [0001] The invention relates to a method for enzymatically synthesizing fat-soluble tea polyphenols. Tea polyphenols and fatty acid vinyl esters are reacted in an organic solvent system through lipase-catalyzed catalysis to synthesize modified fat-soluble tea polyphenols, which belongs to the biosynthesis of food additives field. Background technique [0002] Oxidation is one of the important factors leading to the deterioration of food quality. Oxidation can cause food fading, browning, vitamin destruction, reduce food quality and nutritional value, and even produce harmful substances, causing food poisoning. Grease and oily foods are prone to oxidation and rancidity during storage. Long-term consumption of this kind of oil with high oxidation value will destroy the balance of free radicals in the human body, thereby causing inflammation, tumors, cerebral ischemia, and accelerated cell aging and other diseases. Antioxidants can prevent or delay food oxidati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P17/06
Inventor 王洪新朱松李哲马朝阳
Owner JIANGNAN UNIV
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