CAJ | 학술논문

低聚原花青素具有显著的生物活性,高聚体由于空间位阻的影响,活性受到抑制.肉桂在41种食品中原花青素含量位居第一,但高聚体占50%以上.为了充分利用肉桂原花青素资源,采用氢化降解法将肉桂高聚原花青素降解为低聚体.以10%钯碳做催化剂,高压氢气参加反应,考察温度、压强、反应时间和催化剂用量对降解效果的影响.结果表明,平均聚合度为8.2的肉桂高聚原花青素,在100℃,压强3.5 MPa,反应200 min,催化剂用量0.2 g/100 mL的条件下,平均聚合度降为2.68.降解产物经HPLC分析表明,此工艺确实实现了肉桂高聚原花青素的降解.
저취원화청소구유현저적생물활성,고취체유우공간위조적영향,활성수도억제.육계재41충식품중원화청소함량위거제일,단고취체점50%이상.위료충분이용육계원화청소자원,채용경화강해법장육계고취원화청소강해위저취체.이10%파탄주최화제,고압경기삼가반응,고찰온도、압강、반응시간화최화제용량대강해효과적영향.결과표명,평균취합도위8.2적육계고취원화청소,재100℃,압강3.5 MPa,반응200 min,최화제용량0.2 g/100 mL적조건하,평균취합도강위2.68.강해산물경HPLC분석표명,차공예학실실현료육계고취원화청소적강해.
Oligomer procyanidins possess the notable biological activity,but the polymer proeyanidins have lower activity because of the steric hindrance. The procyanidins content of cinnamon is the most in 41 kinds of food, and the polymer procyaniclins content is over 50%. In this paper,the polymer procyanidins was degradated to oligomer by hydrogenation degradation for taking full advantage of cinnamon procyanidins. The temperature, pressure, time and catalyst quantity im-pacts on the degradation effect were observed with the Pd-C(10%)as catalyst and H_2 as reactant. The results showed that the polymeric procyanidins from cinnamon with average polymeric degree 8.2,under 100℃ ,3.5 MPa,0.2 g/100mL catalyst,200 min, its degree was reduced to 2.68. Analysis of the degradation product by HPLC demonstrated that the technique really realized the degradation of polymeric procyanidins.