食品科学 ›› 2018, Vol. 39 ›› Issue (10): 14-19.doi: 10.7506/spkx1002-6630-201810003

• 食品化学 • 上一篇    下一篇

橙皮苷-壳寡糖复合物的制备及其理化性质分析

曹汝鸽,赵亚丽,周中凯*   

  1. (天津科技大学食品工程与生物技术学院,天津 300457)
  • 出版日期:2018-05-25 发布日期:2018-05-15
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601477);天津市应用基础与前沿技术研究计划项目(15JCYBJC55200)

Preparation and Physicochemical Properties of Hesperidin-Chitooligosaccharide Complex

CAO Ruge, ZHAO Yali, ZHOU Zhongkai*   

  1. (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
  • Online:2018-05-25 Published:2018-05-15

摘要: 采用喷雾干燥的方法制得橙皮苷-壳寡糖复合物,以提高橙皮苷的水溶性,从而提高橙皮苷的利用率,并采用扫描电子显微镜、红外光谱、核磁共振、热重等分析技术对该复合物的理化性质进行研究。结果表明,橙皮苷-壳寡糖通过氢键或范德华力相互结合形成了稳定的复合物,经过高效液相色谱法分析可知,橙皮苷在水中的溶解度得到显著提高(最高达3.8?倍),且抗氧化活性大大提高,复合物对1,1-二苯基-2-三硝基苯肼自由基清除率可增加至94.38%(橙皮苷为83.72%),对2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基清除率可提高到17.37%(橙皮苷为9.15%)。

关键词: 橙皮苷, 壳寡糖, 复合物, 溶解度, 抗氧化性

Abstract: In this study, a new complex of hesperidin and chitooligosaccharide (Hesp-COS) was prepared by spray drying method in order to improve the water solubility and utilization of hesperidin. The physical and chemical properties of the Hesp-COS complex were studied by scanning electron microscopy, Fourier transformation infrared spectroscopy, nuclear magnetic resonance and thermogravimetric analysis. The results showed that hesperidin and chitooligosaccharides were interacted to form a stable complex through non-covalent interactions such as hydrogen bonds or van der Waals force. The water solubility of this complex was improved significantly by as high as 3.8 folds, and its antioxidant capacity was also greatly enhanced as indicated by an increase in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (94.38%) and 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt scavenging activity (17.37%) compared with that (83.72% and 9.15%, respectively) of hesperidin.

Key words: hesperidin, chitooligosaccharide, complex, solubility, antioxidant

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