基于酚酸定向引入的结构脂质酶促合成与多层面抗氧化构效关系研究

油脂氧化不仅造成大量相关食品损失还极大危害人身健康。随着化学合成抗氧化剂的安全性受到质疑，开发安全、高效、营养的脂溶性抗氧化剂备受关注。酚酸是一类具有众多生理活性的天然抗氧化资源，但脂溶性差。本项目拟在前期研究基础上采用酶促酯交换法将天然酚酸定向引入甘油骨架，此举不仅能改善酚酸的脂溶性，还能提高相邻不饱和脂肪酸的氧化稳定性，有希望衍生出一类既发挥酚酸抗氧化活性，又保留不饱和脂肪酸营养功效，同时具有天然产物安全性优势的新型多功能结构脂质。针对其结构对抗氧化活性影响不明，作用机理欠缺的现状，本研究拟在分子设计、定向合成、纯化鉴定出一系列代表性酚酸结构脂质的基础上，阐明反应条件对产物结构与转化率的调控规律；并从化学、细胞两个层面评价其抗氧化活性，构建分子结构与抗氧化活性的关联数据库，结合其在抗氧化过程中的结构演变揭示其抗氧化构效关系与作用机制，为其在多功能食品添加剂领域中的应用提供理论依据。

Lipid oxidation not only causes a lot of food loss but also is harmful to human health. With the safety of chemical synthetic antioxidants are suspected, the development of novel antioxidants which are safe, efficient and nutrition has attracted much attention. Phenolic acid is a kind of natural antioxidant resources with many physiological activities, but the liposolubility is poor. In this project, directional combination of phenolic acids on the glycerol backbone using enzymatic transesterification is carrying out on the basis of preliminary studies. It could not improve only the liposolubility of phenolic acids, but also the oxidative stability of adjacent unsaturated fatty acids. It is quite possible to build a class of novel multifunction structure lipids which could retain the antioxidant activity of phenolic acids, and the nutrition effect of unsaturated fatty acids and as well as the safety benefit of natural products. As the structure-antioxidant activity regulations and the antioxidant mechanism of this kind of compounds are not clear, in this study, a series of representative phenolic acid-structured lipids will be prepared on the basis of molecular design, directional synthesis, purification and identification, and then the regulation rules of the reaction conditions on the products structure and conversion will be clarified; the structure-antioxidant activity relationship and mechanism will be revealed by evaluating their antioxidant activity from chemistry and cell aspects, developing molecule structure-antioxidant activity relational database and evolution the structural changes during the antioxidant reaction. In summary, the project will provide a theoretical basis for the applications of phenolic acid-structured lipids in the field of multi-functional food additives production.