食品科学 ›› 2020, Vol. 41 ›› Issue (4): 1-6.doi: 10.7506/spkx1002-6630-20190104-054

• 食品化学 •    下一篇

杨梅素与G-β-CD的包合作用及抗氧化性分析

王轶博,符晓芳,袁丽,张婷,辛婷婷   

  1. (北京工商大学理学院,北京 100048)
  • 出版日期:2020-02-25 发布日期:2020-03-02
  • 基金资助:
    国家自然科学基金青年科学基金项目(21106001)

Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin

WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting   

  1. (School of Science, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2020-02-25 Published:2020-03-02

摘要: 以葡萄糖基-β-环糊精(glucose-β-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杨梅素/G-β-CD包合物的包合作用。此外,通过红外光谱、X射线粉末衍射、扫描电子显微镜、差示扫描量热与热重等分析方法对此包合物的形貌、热稳定性等进行表征;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)自由基清除能力表征其抗氧化能力。当杨梅素浓度为6 mmol/L时,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89.13%;当杨梅素浓度为10 mmol/L时,DPPH自由基清除能力增加了109.12%。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,可以作为新型食品添加剂。

关键词: 杨梅素, 葡萄糖基-β-环糊精, 包合物, 水溶性, 抗氧化能力

Abstract: An inclusion complex of myricetin with glucose-β-cyclodextrin (G-β-CD) was prepared by freeze-drying method and the host-guest interaction was analyzed by the phase solubility method. In addition, the 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 activities of myricetin and the inclusion complex were determined by reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assays. The results showed that the inclusion complex had strong antioxidant capacity, which was increased by 89.13% in reducing power and by 109.12% in DPPH radical scavenging capacity as compared to myricetin at 6 and 10 mmol/L, respectivley. These results showed that myricetin/G-β-CD inclusion complex with inclusion ratio of 1:1 was successfully prepared by freeze-drying method; the inclusion complex had strong antioxidant capacity and water-solubility, and thus could be used as a new food additive.

Key words: myricetin, glucose-β-cyclodextrin, inclusion complex, solubility, antioxidant activities

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