食品科学

• 基础研究 • 上一篇    下一篇

根皮素与两种β-环糊精衍生物的包合作用及性质

李姝静,周自若,周 威,王心蕊,袁 丽   

  1. 北京工商大学理学院化学系,北京 100048
  • 出版日期:2017-04-15 发布日期:2017-04-24

Preparation and Properties of Inclusion Complexes of β-Cyclodextrin Derivatives with Phloretin

LI Shujing, ZHOU Ziruo, ZHOU Wei, WANG Xinrui, YUAN Li   

  1. Department of Chemistry, School of Science, Beijing Technology and Business University, Beijing 100048, China
  • Online:2017-04-15 Published:2017-04-24

摘要: 采用相溶解度法定量研究甲基-β-环糊精(methyl-β-cyclodextrin,Me-β-CD)及羟丙基-β-环糊精((2-hydroxy) propyl-β-cyclodextrin,HP-β-CD)与根皮素的包合作用,通过冷冻-干燥法成功制备了水溶性良好的包合物。并利用红外光谱、粉末X射线衍射、扫描电子显微镜研究分析根皮素及其包合物的结构。此外,通过测定还原能力及1,1-二苯基-2-三硝基苯肼自由基清除能力,检测根皮素及其包合物的抗氧化能力,并探究其对酪氨酸酶单酚酶和二酚酶活力的影响。结果表明:成功制备了根皮素与Me-β-CD、HP-β-CD物质的量比1∶1的包合物,包合作用显著提升了根皮素在水中的溶解度及抗氧化能力,有助于其加工成为水基化保健食品剂型。此外,根皮素及其包合物对酪氨酸酶均有良好的抑制效果,可作为天然、高效、环保的食品保鲜剂。

关键词: 根皮素, &beta, -环糊精衍生物, 包合物, 溶解性, 抑制酪氨酸酶能力, 抗氧化能力

Abstract: The inclusion complexation behavior of phloretin with methyl-β-cyclodextrin (Me-β-CD) and (2-hydroxy) propyl-β-cyclodextrin (HP-β-CD) was investigated quantitatively by the phase solubility method. Water-soluble inclusion complexes of phloretin and two β-CD derivatives were prepared by the freeze-drying method and structurally characterized by infrared spectroscopy (IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Furthermore, the antioxidant activities of phloretin and the inclusion complexes were determined by reducing power (RP) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging methods. The tyrosinase inhibitory activities of phloretin and the inclusion complexes were also investigated. The results proved that phloretin formed 1:1 stoichiometric inclusion complex with Me-β-CD and HP-β-CD, respectively. The water solubility and antioxidant activity of phloretin were greatly enhanced in the presence of CDs, providing a good way to develop water-based health food formulations. Additionally, phloretin and its inclusion complexes were observed to efficiently inhibit tyrosinase activity. The inclusion complexes could be developed as a natural, efficient and environmental friendly food preservative.

Key words: phloretin, β-cyclodextrin derivatives, inclusion complex, solubility, tyrosinase inhibitory activity, antioxidant activities

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