开发绿色、低毒、高效的天然抗氧化剂是近年来世界各国研究的重点内容之一。辣椒素酯类物质由于其具有抗肿瘤、镇痛、抗炎、杀菌、减少脂肪在体内的沉积等广泛的生物活性以及强抗氧化活性，而倍受关注。研究表明，此类物质没有辛辣气味，在天然来源中含量极微，提取分离技术复杂，因此构建其高效的化学合成方法显得尤为迫切。本项目拟以脂肪酸与香草醇的酯化反应为模板，以廉价易得的路易斯酸催化剂为切入点，构建合成辣椒素酯类化合物的新方法；利用两种评价方法（DPPH法、抗油脂氧化能力）从不同层面考察辣椒素酯类化合物的抗氧化活性，与人工合成的非天然抗氧化剂BHA、BHT等的抗氧化活性进行平行比较，讨论不同辣椒素酯类化合物结构与其抗氧化活性之间的构效关系。无论从合成还是应用角度考虑，辣椒素酯类物质都具有很高的研究价值，可在一个新的领域内为医药、食品的基础研究及应用研究提供理论依据。

The development of green, low toxicity and efficient natural antioxidants is one of the key elements of the world in recent years. Capsinoids have attracted much attention because of their wide range of biological activities such as antitumor, anti-inflammatory, antimicrobial, antimutagenic, suppression of fat accumulation and strong antioxidant activity. Research has shown that capsinoids are not hot or spicy. Since the limited availability of natural capsinoids and their complicated extraction and separation technology, so to build the efficient chemical synthesis method is particularly urgent. This project is planned to build a new synthetic method of capsinoids, using the esterification of fatty acids and Vanillyl alcohol as a template, cheap and available Lewis acid as catalyst. And we study on their antioxidant activity to reveal the intrinsic link between the structure and antioxidant activity. Nevertheless, from a synthetic or applied standpoint, capsinoids are considered to have much more research value, and will provide theoretical evidence for the basic and applied studies of food and medicine in this new field.