离子液体体系中酶法分子修饰EGCG的研究
首发时间:2020-03-23
摘要:表没食子儿茶素没食子酸酯(EGCG)是茶叶中主要的多酚物质,具有优良的生物活性。但EGCG脂溶性和生物利用度均较低,针对这些问题,本文研究了在离子液体中利用脂肪酶催化EGCG的酯交换反应来合成EGCG衍生物。通过单因素实验考察了反应溶剂、脂肪酶种类、酰基供体种类、加酶量、反应温度、反应时间、底物摩尔比、反应转速等对EGCG转化率的影响,确定了最佳反应参数:[Bmim][BF4]为反应介质,固定化脂肪酶Novozym 435为催化剂,加酶量为2%(w / w,EGCG),酰基供体为乙酸乙烯酯,与EGCG以90:1的摩尔比在70 ℃下以250 rpm搅拌10 h进行反应,在此条件下EGCG转化率达到98.65%。
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Enzymatic molecular modification of EGCG in ionic liquids
Abstract:Epigallocatechin gallate (EGCG), the main polyphenolic substance in tea, exhibits well-known biological benefits. In order to improve fat solubility and bioavailability, a novel path for the lipase enzymatic transesterification synthesis of acylated EGCG derivatives in an ionic liquid solvent was established. The effects of reaction solvents, types of lipases, types of acyl donors, a enzymes load, reaction temperature, reaction time, molar ratio of substrates, and reaction speed on the conversion of EGCG were determined by single-factor experiments. The maximum conversion rate of the transesterification reaction was achieved at 98.65% under the optimal reaction parameters: 2% (w / w, based on EGCG) Novozym 435 and 1: 90 molar ratio of EGCG to vinyl acetate is added. The reaction was carried out at 70 ℃ with stirring at 250 rpm for 10 h in [Bmim] [BF4].
Keywords: Ionic liquid EGCG Molecular modification Lipase
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