食品科学

• 基础研究 • 上一篇    下一篇

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

雷时成,胡 冰,孙 怡*,张 鑫,曾晓雄   

  1. 南京农业大学食品科学技术学院,江苏 南京 210095
  • 出版日期:2013-07-15 发布日期:2013-06-28
  • 通讯作者: 孙 怡
  • 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)

Preparation and Physico-chemical Characterization of EGCG-phospholipid Complex

LEI Shi-cheng,HU Bing,SUN Yi*,ZHANG Xin,ZENG Xiao-xiong   

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2013-07-15 Published:2013-06-28
  • Contact: SUN Yi

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)

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