以L-抗坏血酸和肉桂酸为原料，采用酰氯法合成得到了L-抗坏血酸肉桂酸酯。用分光光度法研究了酯化产物的稳定性、清除羟自由基(?OH)和二苯代苦味肼基自由基(DPPH?)的能力，并与Vc和常用的油溶性抗氧化剂叔丁基对苯二酚(TBHQ)进行比较，结果表明：新合成的L-抗坏血酸肉桂酸酯与Vc相比，稳定性得以明显改善，其清除DPPH?的EC50值为63.96 μmol/L，清除能力与Vc相当，清除?OH的EC50值为7.84 mmol/L，在浓度较高时优于TBHQ。

This experiment was obtained L-ascorbic cinnamic acid ester by esterification with L-ascorbic acid and cinnamic acid as raw materials. Stability of esterification product in solution clear hydroxyl free radical (?OH) and diphenyl generation bitter hydrazine group free radicals (DPPH?) ability were studied using spectrophotometric method. And the corresponding free radical activity was compared with Vc and tertiary butyl hydroquinone (TBHQ). The results showed thatL-ascorbic acid cinnamic acid ester had higher stability than Vc. The DPPH? scavenging ability of the product was similar to that of Vc, with the EC50 values being of 63.96 μmol/L. Its EC50 values for removing ?OH was of 7.84 mmol/L, better than that of TBHQ in high concentration.