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Lipase-catalyzed synthesis of capsaicin analogs by transacylation of capsaicin with natural oils or fatty acid derivatives in n-hexane |
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| Authors: | Kenji Kobata Mamiko Kobayashi Yukiyoshi Tamura Shozo Miyoshi Susumu Ogawa Tatsuo Watanabe |
| Institution: | (1) School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Shizuoka, 422-8526, Japan;(2) Maruzen Pharmaceuticals Co., Ltd., 22-1 Sanada, Takanishi, Fukuyama-shi, Hiroshima, 729-0102, Japan |
| Abstract: | Transacylation of capsaicin with triolein using a commercial lipase gave olvanil in an 85% yield at 70 °C for 144 h. When olive oil was employed, the major product was olvanil (62%). Safflower oil gave a mixture of olvanil (39%) and linoleoyl vanillylamide (32%). Perilla oil gave linolenoyl vanillylamide (13%). Myristic acid and its methyl ester could be used as an acyl donor, and myristoyl vanillylamide was obtained in 20–78% using several lipases. |
| Keywords: | capsaicin analog lipase natural oil transacylation triacylglyceride |
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