Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives
Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives
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高山熊果 (Arctostaphylos alpina) 花青素的酶酰化及其衍生物的亲脂性、热稳定性和抗氧化能力
DOI：
10.1021/acs.jafc.7b05924
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发表时间：
2018-03-21
影响因子：
6.1
通讯作者：
Zheng, Jie
中科院分区：
文献类型：
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作者：
Yang, Wei;Kortesniemi, Maaria;Zheng, Jie
从高山熊果（Arctostaphylos alpine L.）用固定在丙烯酸树脂（Novozyme 435）上的南极假丝酵母脂肪酶将不同链长的饱和脂肪酸酶促酰化。通过考察反应介质、酰基供体、底物摩尔比、反应温度、反应时间等因素对酰化反应的影响，优化了酰化反应条件。在60 ℃下，半乳糖与月桂酸（摩尔比为1：10）在叔丁醇中反应72 h，转化率最高，为73%。合成了一个新化合物，经质谱和核磁共振鉴定为矢车菊素-3-O-（6“”-十二烷酰基）半乳糖苷。将月桂酸引入cy-gal中显著改善了亲脂性和热稳定性，并基本上保留了紫外可见吸收和抗氧化性能。该研究为扩大天然花青素在化妆品和食品工业中的应用提供了重要的见解。
Cyanidin-3-O-galactoside (cy-gal) isolated from alpine bearberry (Arctostaphylos alpine L.) was enzymatically acylated with saturated fatty acids of different chain lengths with Candida antarctica lipase immobilized on acrylic resin (Novozyme 435). The acylation reaction was optimized by considering the reaction medium, acyl donor, substrate molar ratio, reaction temperature, and reaction time. The highest conversion yield of 73% was obtained by reacting cy-gal with lauric acid (molar ratio of 1:10) in tert-butanol at 60 degrees C for 72 h. A novel compound was synthesized, which was identified as cyanidin-3-O-(6 ''-dodecanoyl)galactoside by mass spectrometry and nuclear magnetic resonance. Introducing lauric acid into cy-gal significantly improved both the lipophilicity and thermostability and substantially preserved the ultraviolet visible absorbance and antioxidant properties. The research provides important insight in expanding the application of natural anthocyanins in the cosmetic and food industries.