肉桂高聚原花青素的氢化降解工艺研究

Research on the Hydrogenation Degradation Technique of Polymeric Procyanidins from Cinnamon

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3.5MPa,反应200min,催化剂用量0.2g/100mL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。

Oligomer procyanidins possess the notable biological activity, but the polymer procyanidins have lower activity because of the steric hindrance. The procyanidins content of cinnamon is the most in 41 kinds of food,and the polymer procyanidins 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 impacts on the degradation effect were observed with the Pd-C（ 10% ）as catalyst and H2 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/100 mL 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.