肉桂原花青素的片段化研究

doi:10.3969/j.issn.1673-5854.2015.03.007

bce ›› 2015, Vol. 49 ›› Issue (3): 34-38.doi: 10.3969/j.issn.1673-5854.2015.03.007

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Study on Fragmentation of Polymeric Proanthocyanidins from Cinnamon

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

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

Abstract

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

CLC Number:

TQ35

JIANG Qian, ZHANG Jia-yan, QIN Yong-jian, LEI Fu-hou. Study on Fragmentation of Polymeric Proanthocyanidins from Cinnamon[J]. bce, 2015, 49(3): 34-38.

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Study on Fragmentation of Polymeric Proanthocyanidins from Cinnamon

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