Antioxidant EGCG aliphatic ester and prep. thereof

Abstract

The EGCG fatty ester is prepared with natural catechin EGCG monomer and C12-C22 fatty acyl chloride in the molar ratio of 1-2 as material. In the presence of alkali catalyst or metal catalyst and in25-65 deg.c, fatty acyl chloride is dropped slowly into inert organic solvent containing catechin EGCG monomer; and through filtering, water washing, decompression concentration, re-crystallization and dewatering to dry, white solid EGCG fatty ester is prepared. The liposoluble EGCG fatty ester thus prepared has determined components, high antioxidant factor content, molecular structure capable of maintaining the structure features of catechin and even higher stability. The present invention may be used in medicine, edible vegetable oil, fried food, cosmetics, feed and other fields needing antioxidant additive.

Description

technical field [0001] The invention relates to an antioxidant EGCG fatty acid ester and a preparation method thereof. Background technique [0002] Oxidation is one of the important factors leading to the deterioration of the quality of food and cosmetics. Adding antioxidants with high safety and good effect is one of the common methods to prevent oxidative deterioration. Due to the potential Toxicity limits their widespread use. In recent years, with people's increasing demand and trust in natural antioxidants, tea polyphenols in green tea have been widely used in food, cosmetics and other industries because of their strong free radical scavenging ability and antioxidant activity. A rare natural antioxidant. Most of the tea polyphenols are catechins, among which the content of epigallocatechin-3-O-gallate (EGCG) is the highest. Since tea polyphenols are easily soluble in water, which prevents them from being fully effective in fat-soluble syste...

AI Technical Summary

Problems solved by technology

Patents CN1197786A and CN1263083A report the modification of water-soluble tea polyphenols into fat-soluble tea polyphenols, but due to the strong acidic environment in the reaction process, the formation of condensation products such as "red powder" cannot be controlled, thus affecting the antioxidant effect of the product

Although the patent CN1231277A has considered avoiding the strong acidic environment in the modification reaction, the antioxidant capacity of its products is better, but experiments have proved that the fat-soluble tea polyphenols after modification are due to the complexity of its internal components. The molecular structure cannot be completely determined, and there are certain safety issues