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Enzymatic Acylation of Anthocyanin Isolated from Black Rice with Methyl Aromatic Acid Ester as Donor: Stability of the Acylated Derivatives

文献类型： 外文期刊

作者： Yan, Zheng 1 ; Li, Chunyang 2 ; Zheng, Lixia 2 ; Liu, Qin 3 ; Ou, Shiyi 4 ; Zeng, Xiaoxiong 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

3.Nanjing Univ Finance & Econ, Sch Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China

4.Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China

关键词： black rice;anthocyanin;cyanidin-3-glucoside;Candida antarctica lipase B;enzymatic acylation

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

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收录情况： SCI

摘要： The enzymatic acylation of anthocyanin from black rice with aromatic acid methyl esters as acyl donors and Candida antarctica lipase B was carried out under reduced pressure. The highest conversion of 91% was obtained with benzoic acid methyl ester as acyl donor; cyanidin 3-(6"-benzoy1)-glucoside, cyanidin 3-(6"-salicyloyl)-glucoside, and cyanidin 3-(6"-cinnamoyl)-glucoside were successfully synthesized. This is the first report on the enzymatic acylation of anthocyanin from black rice with methyl aromatic esters as acyl donors and lipase as biocatalyst. Furthermore, the acylation with aromatic carboxylic acids enhanced both the thermostability and light resistivity of anthocyanin. In particular, cyanidin 3-(6"-cinnamoyl)-glucoside was the most stable among the three acylated anthocyanins synthesized.

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