槲皮素与6-O-α-D-麦芽糖基-β-环糊精包合物的理化表征

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 • 下一篇

槲皮素与6-O-α-D-麦芽糖基-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³,沈汪洋¹

1. 武汉轻工大学
2. 武汉凯迪工程技术研究总院有限公司
3. 武汉工业学院

收稿日期:2016-03-03 修回日期:2016-09-20 出版日期:2016-11-15 发布日期:2016-11-18
通讯作者: 沈汪洋 E-mail:whwangyangshen@126.com
基金资助:
国家自然科学基金青年科学基金项目

Physicochemical Properties of the Complex of Quercetin with 6-O-α-D-Maltosyl-β-cyclodextrin

¹, ¹, ¹, ¹, ¹, Wang-Yang SHEN

Received:2016-03-03 Revised:2016-09-20 Online:2016-11-15 Published:2016-11-18
Contact: Wang-Yang SHEN E-mail:whwangyangshen@126.com

摘要/Abstract

摘要： 采用相溶解度法研究6-O-α-D-麦芽糖-β-环糊精[与麦芽糖-β-环糊精是同种物质][跟麦芽糖-β-环糊精有什么区别？统一说法]（英文全称，Mal-β-CD）和β-环糊精（英文全称，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、红外光谱、扫描电子显微镜(SEM)、X-射线衍射、热重及差示扫描量热联用等分析手段研究对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-α-D-麦芽糖-β-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） on quercetin was studied by phase solubility method, and the inclusion complex of quercetin with Mal-β-CD was prepared by solvent method. The physicochemical properties of inclusion complex was studied by ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), scanning electron microscopy (SEM), X-ray diffractometry (XRD), and thermogravimetric/differential?scanning calorimetry (TG/DSC). The molecular docking method was also applied to study the three-dimensional supermolecular structure of the complex. The results show that the inclusion efficiency of Mal-β-CD was superior to β-CD. The results of molecular docking show that quercetin could enter the hydrophobic cavity from the wide rim of G2-β-CD to form the supermolecular structure. Quercetin and Mal-β-CD were combined with hydrogen bond. Compared to β-CD , Mal-β-CD exihibited higer inclusion efficiency with the physicochemical properties of quercetin changed and the stability of quercetin improved.

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

中图分类号:

TS201.2

李赟汪芳邹伟王雪松蔡红燕陈轩孙威沈汪洋. 槲皮素与6-O-α-D-麦芽糖基-β-环糊精包合物的理化表征[J]. 食品科学, 0, (): 0-0.

Wang-Yang SHEN. Physicochemical Properties of the Complex of Quercetin with 6-O-α-D-Maltosyl-β-cyclodextrin[J]. FOOD SCIENCE, 0, (): 0-0.

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槲皮素与6-O-α-D-麦芽糖基-β-环糊精包合物的理化表征

Physicochemical Properties of the Complex of Quercetin with 6-O-α-D-Maltosyl-β-cyclodextrin

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