Hydrolytic kinetics of piceid and its importance for the production of resveratrol

doi:10.1016/j.procbio.2016.06.019

CAS OpenIR > 研究所（批量导入）

	Hydrolytic kinetics of piceid and its importance for the production of resveratrol
	Li, YB; Liu, F; Luo, HY; Zhu, YF; Liang, XF; Liu, HZ; Zhong, JJ
	OCT
发表期刊	PROCESS BIOCHEMISTRY
ISSN	1359-5113
卷号	51 页码:1699
摘要	In this work, the hydrolytic kinetic of piceid was systematically investigated not only in different solvents, but under different conditions of pH and temperature as well. Results showed that the solvents have a significant effect on rate constant. In general, piceid was more readily hydrolyzed in pure organic solvents in which the rate constant was over 10 times of that in conventional aqueous methanol. The solvent effect was analyzed using LSER and it demonstrated that hydrolysis of piceid is accelerated by solvents with larger value of dipolarity/polarizability, being inhibited by hydrogen bond donor solvents. Furthermore, the rate constant increased with elevated acidity and temperature, resulting in shorter time for hydrolysis of piceid and avoiding degradation of resveratrol. The hydrolysis of piceid obeyed first-order kinetics. The new information obtained herein could be helpful to enhanced production of resveratrol via hydrolysis of piceid. (C) 2016 Elsevier Ltd. All rights reserved.
关键词	Acidic Hydrolysis Glycosides Solvents Liquids Alpha Beta
WOS标题词	Biochemistry & Molecular Biology ; Biotechnology & Applied Microbiology ; Engineering
DOI	10.1016/j.procbio.2016.06.019
WOS记录号	WOS:000384384600047
引用统计
文献类型	期刊论文
条目标识符	http://ir.ipe.ac.cn/handle/122111/22559
专题	研究所（批量导入）
推荐引用方式 GB/T 7714	Li, YB,Liu, F,Luo, HY,et al. Hydrolytic kinetics of piceid and its importance for the production of resveratrol[J]. PROCESS BIOCHEMISTRY
APA	Li, YB.,Liu, F.,Luo, HY.,Zhu, YF.,Liang, XF.,...&Zhong, JJ.
MLA	Li, YB,et al."Hydrolytic kinetics of piceid and its importance for the production of resveratrol".PROCESS BIOCHEMISTRY 51