食品科学

• 基础研究 • 上一篇    下一篇

槲皮素与6-O-α-D-麦芽糖-β-环糊精包合物的理化表征

李 赟1,汪 芳2,邹 伟1,王雪松1,蔡红燕1,陈 轩1,孙 威1,沈汪洋1,3,*   

  1. 1.武汉轻工大学食品科学与工程学院,湖北 武汉 430023;2.武汉凯迪工程技术研究总院有限公司,湖北 武汉 430023;
    3.大宗粮油精深加工省部共建教育部重点实验室,湖北 武汉 430023
  • 出版日期:2016-11-15 发布日期:2016-11-18

Physicochemical Properties of Inclusion Complex of Quercetin with 6-O-α-D-Maltosyl-β-Cyclodextrin

LI Yun 1, WANG Fang2, ZOU Wei1, WANG Xuesong1, CAI Hongyan1, CHEN Xuan1, SUN Wei1, SHEN Wangyang1,3,*   

  1. 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
    2. Wuhan Kaidi General Research Institute Engineering&Technology Co. Ltd., Wuhan 430023, China;
    3. Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized, Ministry of Education, Wuhan 430023, China
  • Online:2016-11-15 Published:2016-11-18

摘要:

采用相溶解度法研究6-O-α-D-麦芽糖-β-环糊精(6-O-α-D-maltosyl-β-cyclodextrin,Mal-β-CD)和β-环糊精(β-cyclodextrin,β-CD)对槲皮素的包合效果,利用溶剂法制备Mal-β-CD与槲皮素的包合物,借助紫外光谱分析、红外光谱分析、扫描电子显微镜、X射线衍射、热重及差示扫描量热联用等分析手段研究该包合物的理化性质,并采用分子对接法建立了该包合物的超分子结构。结果表明:Mal-β-CD包合槲皮素的能力高于母体β-CD。分子对接结果表明,槲皮素是沿Mal-β-CD的大口端方向进入其疏水空腔形成包合物,二者间是通过氢键相连接的。较之母体β-CD,Mal-β-CD与槲皮素的包合效果更好,且包合后槲皮素的物相发生重大变化,热稳定性提高。

关键词: 槲皮素, 6-O-&alpha, -D-麦芽糖-&beta, -环糊精, 包合物, 理化性质, 分子对接

Abstract:

In this study, the inclusion efficiency of 6-O-α-D-maltosyl-β-cyclodextrin (Mal-β-CD) and β-cyclodextrin
(β-CD) for quercetin was studied by the phase solubility method, and the inclusion complex of quercetin with Mal-β-CD
was prepared by the solvent method. The physicochemical properties of the inclusion complex were studied by ultravioletvisible
spectroscopy, infrared spectroscopy, scanning electron microscope, X-ray diffractometry, and thermogravimetric/
differential scanning calorimetry. The molecular docking method was also applied to study the three-dimensional
supermolecular structure of the complex. The results showed that the inclusion efficiency of Mal-β-CD was superior to β-CD.
The results of molecular docking showed that quercetin could enter the hydrophobic cavity from the wide rim of G2-β-CD
to form a super-molecular structure. Quercetin and Mal-β-CD were connected by hydrogen bonds. Compared with β-CD,
Mal-β-CD exhibited higher inclusion efficiency, resulting in significantly changed physicochemical properties and improved
stability of quercetin.

Key words: quercetin, 6-O-α-D-maltosyl-β-cyclodextrin, inclusion complex, physicochemical property, molecular docking

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