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生物质化学工程

生物质化学工程 ›› 2015, Vol. 49 ›› Issue (3): 34-38.doi: 10.3969/j.issn.1673-5854.2015.03.007

• 研究报告 • 上一篇    下一篇

肉桂原花青素的片段化研究

姜倩1, 张加研1, 秦永剑1, 雷福厚2   

  1. 1. 西南林业大学 材料工程学院, 云南 昆明 650224;
    2. 广西民族大学 广西林产化学与工程重点实验室, 广西 南宁 530006
  • 收稿日期:2014-09-08 出版日期:2015-05-30 发布日期:2015-08-04
  • 通讯作者: 张加研(1964—),男,四川乐山人,教授,博士,从事天然产物提取及加工方面研究及教学;E-mail:245385416@qq.com。 E-mail:245385416@qq.com
  • 作者简介:姜倩(1987—),女,内蒙古牙克石人,硕士,研究方向为提取物化学与生物质化学品
  • 基金资助:
    广西林产化学与工程重点实验室开放基金(GXFC12-04)

Study on Fragmentation of Polymeric Proanthocyanidins from Cinnamon

JIANG Qian1, ZHANG Jia-yan1, QIN Yong-jian1, LEI Fu-hou2   

  1. 1. Faculty of Material Engineering, Southwest Forestry University, Kunming 650224, China;
    2. Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi University, Nanning 530006, China
  • Received:2014-09-08 Online:2015-05-30 Published:2015-08-04

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摘要： 采用食物来源的茶多酚为亲核试剂对肉桂中原花青素多聚体(PPC)进行片段化反应,采用大孔吸附树脂HP-20对片段化反应产物进行分级处理,使低聚体从片段化反应产物中分离出来。以反应后低聚体含量和低聚体中原花青素含量为考察指标,通过单因素试验、正交试验考察了片段化反应时间、反应温度、盐酸体积分数和多聚体与茶多酚物料比对反应的影响。结果表明,各因素对反应的影响次序为:盐酸体积分数 > 多聚体与茶多酚物料比 > 反应温度 > 反应时间,片段化反应最佳条件为:反应温度为50 ℃、反应时间为60 min、盐酸体积分数为1%、多聚体与茶多酚物料比为1:1,在此条件下,得到片段化反应后低聚体含量为65.26%,低聚体中原花青素含量为75.28%。

关键词: 原花青素, 分级处理, 片段化反应

Abstract: Fragmentation of polymeric proanthocyanidins(PPC) from cinnamon was studied by using tea polyphenol as nucleophile.Fractionation of the fragmentive products was performed on HP-20 resin to separate the oligomer.The effects of the factors such as fragmentation reaction temperature, reaction time, concentration of HCL, and the material ratio on the contents of oligomer and proanthocyanidins in the oligomer were investigated by single factor and orthogonal test.The influence order of these 4 factors was:volume fraction of HCL > PPC/tea polyphenols ratio > reaction temperature > reaction time.The optimum fragmentive reaction conditions were reaction temperature 50 ℃, reaction time 60 min, volume fraction of HCl 1%, and ppc/tea polyphenols ratio 1:1.Under the conditions, the fragmentive products were obtained with the content of oligomer 65.26% and the content of proanthocyanidins in the oligomer 75.28%.

Key words: proanthocyanidins, fractionation, fragmentation

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