现代食品科技2013，Vol.29Issue(6)：1337-1341,5.
L-抗坏血酸肉桂酸酯的合成及其抗氧化活性研究
Synthesis of L-ascorbic Acid Cinnamic Acid Ester and Its Antioxidant Activities
王园 1惠爱玲 1潘见 1汪昊曙 1石林娟1
作者信息
- 1. 农产品生物化工教育部工程研究中心(合肥工业大学),安徽合肥230009
- 折叠
摘要
Abstract
This experiment was obtained L-ascorbic cinnamic acid ester by esterification with L-ascorbic acid and cinnamic acid as raw materials.Stability of esterification product in solution clear hydroxyl free radical (.OH) and diphenyl generation bitter hydrazine group free radicals (DPPH.) ability were studied using spectrophotometric method.And the corresponding free radical activity was compared with Vc and tertiary butyl hydroquinone (TBHQ).The results showed thatL-ascorbic acid cinnamic acid ester had higher stability than Vc.The DPPH.scavenging ability of the product was similar to that of Vc,with the EC50 values being of 63.96 μmo1/L.Its EC50 values for removing·OH was of 7.84 mmol/L,better than that of TBHQ in high concentration.关键词
L-抗坏血酸/肉桂酸/L-抗坏血酸肉桂酸酯/抗氧化/自由基清除率Key words
L-ascorbic acid/ cinnamic acid/ L-ascorbic acid cinnamic acid ester, antioxidant activity/ radical scavenging activity引用本文复制引用
王园,惠爱玲,潘见,汪昊曙,石林娟..L-抗坏血酸肉桂酸酯的合成及其抗氧化活性研究[J].现代食品科技,2013,29(6):1337-1341,5.
