【摘要】 以乙酰阿魏酸为原料,通过酰化反应制备了乙酰阿魏酰氯再与芳香醇进行酯化反应,合成了四种乙酰阿魏酸芳香醇酯。采用IR(红外光谱)和1H NMR(核磁共振)对目标化合物进行了分析与表征。以食用猪油为底物,过氧化值(POV)的测定采用GB/T5538—2005的标准方法,对产物抗氧化活性进行了评价。结果表明:乙酰阿魏酸芳香醇酯对食用猪油均有一定的抗氧化能力,其中乙酰阿魏酸苯甲醇酯抗氧化效果最好;当乙酰阿魏酸苯甲醇酯的添加量为0.02%时,其抗氧化能力为12.01meq/kg,与BHT(2,6-二叔丁基-4-甲基苯酚)相近。更多还原

【Abstract】 Four compounds were synthesized by acetylferulic acid and aromatic alcohols. The structuralof target compound was characterized by IR and 1H NMR. The antioxidant activities of aromatic esteracetylferulate was studied by using peroxide value(POV)as the index according to GB/T5538—2005. Theresults indicated that aromatic ester acetylferulate had obviously antioxidant activities in lard oil,it had thestrongest antioxidant activity. The antioxidant activities of 0.02% benzyl ester acetylferulate is almost equal to BHT in lard oil.更多还原