食品科学
• 基础研究 • 上一篇 下一篇
雷时成,胡 冰,孙 怡*,张 鑫,曾晓雄
出版日期:
发布日期:
通讯作者:
基金资助:
江苏省科技支撑计划项目(BE2010346);江苏省高校优势学科建设工程资助项目(PAPD)
LEI Shi-cheng,HU Bing,SUN Yi*,ZHANG Xin,ZENG Xiao-xiong
Online:
Published:
Contact:
摘要:
将表没食子儿茶素没食子酸酯(EGCG)和大豆卵磷脂溶于无水乙醇,制备EGCG磷脂复合物,利用紫外扫 描、红外光谱、X射线衍射、差示扫描量热分析等方法对其结构进行表征,并对该复合物的表观油水分配系数进行 测定。结果表明:该实验条件下EGCG和磷脂通过非共价键结合得到目标复合物;表观油水分配系数的分析结果表 明EGCG磷脂复合物能够改善EGCG的脂溶性。
关键词: EGCG, EGCG磷脂复合物, 光谱分析, X射线衍射, 差示扫描量热分析
Abstract:
In this study, EGCG-phospholipid complex was prepared through the dissolution of EGCG and soybean lecithin in ethanol, and its structure was characterized by UV spectroscopy, IR spectroscopy, X-ray powder diffractometry and differential scanning calorimetry. Meanwhile, the apparent water/n-octanol partition coefficient of this complex was determined. The results showed that non-covalent bonding between EGCG and phospholipid under experimental conditions generated the target complex. Furthermore, the solubility of EGCG was improved according to apparent partition coefficients of EGCG and EGCG-phospholipid complex in n-octanol buffer solution system.
Key words: EGCG, EGCG-phospholipid complex, spectral analysis, X-ray power diffractometry (X-RPD), differential scanning calorimetry (DSC)
中图分类号:
TS201.2
雷时成,胡 冰,孙 怡*,张 鑫,曾晓雄. 表没食子儿茶素没食子酸酯磷脂复合物的制备及其理化性质[J]. 食品科学, doi: 10.7506/spkx1002-6630-201313020.
LEI Shi-cheng,HU Bing,SUN Yi*,ZHANG Xin,ZENG Xiao-xiong. Preparation and Physico-chemical Characterization of EGCG-phospholipid Complex[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201313020.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201313020
https://www.spkx.net.cn/CN/Y2013/V34/I13/91