杨梅素与G-β-CD的包合作用及抗氧化性研究

摘要/Abstract

摘要： 以葡萄糖基-β-环糊精（glucose-beta-cyclodextrin, G-β-CD）为主体，利用冷冻干燥法制备了杨梅素/G-β-CD包合物，通过相溶解度法分析了杨梅素/G-β-CD包合物的包合作用。此外，通过红外光谱（IR）、X-射线粉末衍射（X-ray diffraction, XRD）、扫描电镜（scanning electron microscopy, SEM）、差示扫描量热（differential scanning calorimetry, DSC）与热重（thermogravimetry, TG）等分析方法对此包合物的形貌、热稳定性等进行了表征；通过测定杨梅素与杨梅素/G-β-CD包合物的还原能力和对1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-trinitrophenylhydrazine, DPPH）自由基清除能力来表征其抗氧化能力。在测试条件下的杨梅素最高浓度处，杨梅素/G-β-CD包合物的还原能力相较客体杨梅素分子提高了47.13%，DPPH自由基清除能力增大了53.51%。实验结果表明：冷冻干燥法成功制备出了包合比为1:1的杨梅素/G-β-CD包合物，且包合物具备良好的抗氧化能力和水溶性，可以作为优良的食品保鲜剂。

关键词: 杨梅素, 葡萄糖基-β-环糊精(G-β-CD), 包合物, 水溶性, 抗氧化能力

Abstract: The inclusion complex of myricetin with glucose-beta-cyclodextrin (G-?-CD) was prepared by freeze-drying method and the host-guest interaction was analyzed by phase solubility method. In addition, myricetin/G-β-CD inclusion complex was characterized by infrared spectroscopy (IR), X-ray diffraction (XRD), scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and thermogravimetry (TG). The antioxidant activity of myricetin and the inclusion complex were determined by reducing power and the ability of radical scavenging, showed that the inclusion complex had good antioxidant capacity. When myricetin concentration was 6 mmol/L, the reducibility of myricetin/G-β-CD inclusion complex was 47.22% higher than that of myricetin molecule; under the condition of myricetin concentration of 10 mmol/L, the DPPH radical scavenging was improved 52.18%. The results showed that myricetin/G-β-CD inclusion compound with inclusion ratio of 1:1 was successfully prepared by freeze-drying method; the inclusion compound had good antioxidant capacity and water solubility, and could be used as a new food additive.

Key words: myricetin, glucose-beta-cyclodextrin(G-β-CD), inclusion complex, solubility, antioxidant activities

中图分类号:

TS201.1

王轶博符晓芳袁丽张婷辛婷婷. 杨梅素与G-β-CD的包合作用及抗氧化性研究[J]. 食品科学, 0, (): 0-0.

Xiao-Fang FU Li Yuan. Preparation and Antioxidant Properties of the Inclusion Complex of G-β-CD with Myricetin[J]. FOOD SCIENCE, 0, (): 0-0.

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