Effect of Coordination on Crystal Structure and Antioxidant Activity of Dihydromyricetin

doi:10.7506/spkx1002-6630-201107008

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (7 ): 34-37.doi: 10.7506/spkx1002-6630-201107008

• Basic Research • Previous Articles Next Articles

Effect of Coordination on Crystal Structure and Antioxidant Activity of Dihydromyricetin

YU Si-ming，ZHU Si-ming*，YU Shu-juan，LIN Jing-cong，XU Min

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China

Received:2010-05-27 Revised:2011-02-24 Online:2011-04-15 Published:2011-03-30
Contact: YU Si-ming E-mail:tayiya@126.com

Abstract

Abstract: Non-crystallization coordination of bioactive ingredients in edible plants can generate new or better pharmacological activity. In this paper, the optimal reaction conditions between dihydromyricetin (DMY) and Cu2+, the effect of coordination on the crystal structure and antioxidant activity of DMY were investigated. Results indicated that the optimal reaction conditions were reaction temperature of 40 ℃, reaction time of 60 min and reaction pH of 9.5. The characteristic absorption peaks were 332 nm for DMY-Cu complex and 292 nm for DMY, which may be ascribed to the oxygen from 4 carbonyl and 5 hydroxyl groups participated in coordination according to FT-IR analysis and theoretical chemical calculation of DMY or its complex. In addition, the scavenging capability of DMY against hydroxyl free radicals (·OH) was increased due to the non-crystallization coordination according to XRD analysis of DMY and its complex.

Key words: DMY, Cu, complex, antioxidation

CLC Number:

O623.54

YU Si-ming，ZHU Si-ming*，YU Shu-juan，LIN Jing-cong，XU Min. Effect of Coordination on Crystal Structure and Antioxidant Activity of Dihydromyricetin[J]. FOOD SCIENCE, 2011, 32(7 ): 34-37.

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Effect of Coordination on Crystal Structure and Antioxidant Activity of Dihydromyricetin

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