摘要
以水溶性茶多酚和硬脂酸为原料,进行酯化反应制备脂溶性茶多酚酯。采用单因素结合正交实验,以茶多酚酯化率为考察指标,对反应温度、反应时间、茶多酚与脂肪酸摩尔比及催化剂用量进行了优选,发现反应时间和茶多酚与脂肪酸摩尔比对茶多酚酯化率影响显著,反应温度和催化剂用量对酯化率影响不显著。最优条件为:反应温度50℃,茶多酚与脂肪酸摩尔比1∶3,催化剂用量22.5%,反应时间7 h。在此条件下,茶多酚酯化率高达95.2%,并以红外光谱法对所制备的茶多酚酯进行了分析确证。将茶多酚酯复配添加至市售一级菜籽油中,发现茶多酚酯复配油脂的抗氧化性显著增强。
The oil-soluble tea polyphenol esters was synthesized with water-soluble tea polyphenol and stearic acid.The conditions measured by the degree of esterification（DE） were optimized by single-factor and orthogonal experiments.The results indicated that the optimal conditions were as follows： reaction temperature 50 ℃,molar ratio of tea polyphenol to stearic acid 1∶ 3,addition of the catalyst 22.5%,reaction time 7 h.The analysis showed that reaction time and molar ratio of tea polyphenol to stearic acid had significant effects on DE,while other factors had no significant effects.Under the optimal conditions,DE reached 95.2%.The tea polyphenol esters was then confirmed by the FT-IR analysis,furthermore,the antioxidation of the first grade rapeseed oil added the tea polyphenol esters was significantly increased.
出处
《中国油脂》
CAS
CSCD
北大核心
2012年第3期36-39,共4页
China Oils and Fats
基金
"十二五"国家科技支撑计划项目(2011BAD02B00)
国家自然科学基金项目(31101300)
关键词
茶多酚
酯化
脂肪酸
抗氧化性
tea polyphenol
esterification
fatty acid
antioxidation
