摘要
该文基于密度泛函理论对环木菠萝烯醇阿魏酸酯分子结构、反应活性位点(分子表面静电势、原子电荷、前线分子轨道、概念密度泛函活性指数)、分子内弱作用力、芳香性以及红外光谱进行分析。结果表明,环木菠萝烯醇阿魏酸酯酚羟基氢原子(H99)附近具有分子表面静电势极大点(53.580 kcal/mol),且H99带有较高正电荷(0.352 a.u.),表明其具有较强的亲核活性,易发生亲核反应。环木菠萝烯醇阿魏酸酯酚羟基氧原子(O4)附近具有分子表面静电势极小点(-36.400 kcal/mol),且O4具有较高负电荷(-0.378 a.u.),较高f-值(0.078),表明其具有较强的亲电活性,易发生亲电反应。分子内弱作用力分析结果表明范德华力与位阻作用共同维持着环木菠萝烯醇阿魏酸酯分子的稳定。芳香性测定结果表明环木菠萝烯醇阿魏酸酯具有芳香性。理论红外光谱数据与实验测得数据较为相似,表明采用密度泛函理论可较好地研究环木菠萝烯醇阿魏酸酯结构与性质。该文为揭示环木菠萝烯醇阿魏酸酯结构与性质的关系提供了理论基础,也对深入开发环木菠萝烯醇阿魏酸酯生理活性,拓宽其在食品中的应用提供了参考依据。
In order to further explore the properties of cycloartenyl ferulate,the molecular structure,reactive sites(electrostatic surface potential,the atomic charge,frontier molecular orbital,conceptual density functional activity index),weak intramolecular force,aromaticity and infrared spectrum of cycloartenyl ferulate,were analyzed based on the density functional theory.The results showed that there was a maximum electrostatic potential point(53.580 kcal/mol)near the hydroxyl hydrogen atom(H99),and H99 had a higher positive charge(0.352 a.u.)which indicating that it had strong nucleophilic activity and was prone to nucleophilic reaction.Moreover,there was a minimum electrostatic potential point(-36.400 kcal/mol)near the hydroxy oxygen atom(O4),and O4 has a high negative charge(-0.378 a.u.)and a high f-value(0.078)which indicating that it had a strong electrophilic activity and was prone to electrophilic reaction.Furthermore,the analysis of weak intramolecular force showed that van der Waals force and steric hindrance together maintained the stability of cycloartenyl ferulate.The cycloartenyl ferulate had aromaticity.The theoretical simulated infrared spectrum of cycloartenyl ferulate was similar to the experimental infrared spectrum,suggesting that the density functional theory could be used to research the structure and properties of cycloartenyl ferulate.This article provides a theoretical basis for revealing the relationship between the structure and properties of cycloartenyl ferulate,and also provides a reference basis for the further development of the physiological activity of cycloartenyl ferulate and broadening its application in food.
作者
李怡菲
覃小丽
阚建全
刘雄
钟金锋
LI Yifei;QIN Xiaoli;KAN Jianquan;LIU Xiong;ZHONG Jinfeng(College of Food Science,Southwest University,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第2期51-56,共6页
Food and Fermentation Industries
基金
重庆市留学人员回国创业创新支持计划(cx2018098)
中央高校基本科研业务费专项(XDJK2019B056)
重庆市自然科学基金(cstc2019jcyj-msxmX0113)。
