食品科学 ›› 2008, Vol. 29 ›› Issue (5): 125-128.

• 基础研究 • 上一篇    下一篇

环糊精及其衍生物与天然抗氧化剂杨梅素的包合作用研究

王晓云, 姜子涛, 李荣   

  1. 天津商业大学生物技术与食品科学学院 天津市食品生物技术重点实验室; 天津商业大学生物技术与食品科学学院; 天津市食品生物技术重点实验室;
  • 出版日期:2008-05-15 发布日期:2011-08-26

Inclusion Reaction of β-Cyclodextrin with Its Derivatives and Natural Antioxidant Myricetin

 WANG  Xiao-Yun, JIANG  Zi-Tao, LI  Rong   

  1. College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology
  • Online:2008-05-15 Published:2011-08-26

摘要: 用荧光光谱法研究了β-CD及其衍生物与天然抗氧化剂杨梅素的包合作用,结果表明:环糊精对杨梅素的荧光光谱有显著的增敏效应,随环糊精浓度的增大,荧光强度增强,最大发射峰红移。Hildebrand-Benesi方程表明包合反应的摩尔比均为1:1,包结能力依次为:HP-β-CD>HE-β-CD>DM-β-CD>β-CD。从热力学角度探讨了影响包合过程的因素,包合过程的热力学参数ΔG和ΔH均为负值,ΔS为负值或较小的正值。由此说明包合过程是自发进行的放热过程,包合的驱动力主要来自分子内识别的焓变。

关键词: 杨梅素, 环糊精, 荧光光谱, 热力学

Abstract: The complexation reactions of myricetin(Myr) and β-cyclodextrin with its derivatives were studied by spectrophotofluorimetry.The results indicated that β-cyclodextrin(β-CD) and its derivatives could notably enhance the fluorescence intensity of myricetin.As the concentration of β-CDs increases,the fluorescence intensity increases and maximum emission peak shifts towards long wave.Hildebrand-Benesi equation showed that the inclusion complexe was formed at the ratio of Myr:CD=1:1.The complexation ability of β-CDs is as following order:HP-β-CD >HE-β-CD > DM-β-CD >β-CD.The complexation reactions are also studied by thermodynamics.The parameters of ΔG and ΔH are negative value,and ΔS is a negative or small positive value.This indicates that the complexation reactions release heat and happen spontaneously.Driving force of complexation reaction results from the change of heat content change of recognition within molecules.

Key words: myricetin, cyclodextrin, fluorescence spectrum, thermodynamics