茶多酚-β-环糊精包络物抗氧化性研究  

Study on the Anti-oxidation Activities of Tea Polyphenol Inclusion Complex Prepared by β-cyclodextrin

作　　者：欧阳玉祝[1] 石爱华[1] 陈小东[1] 杨朝霞[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《食品与发酵工业》2007年第8期52-54,共3页Food and Fermentation Industries

基　　金：湖南省自然科学基金资助课题(No.0355JY6006)

摘　　要：以β-环糊精为壁材,制备了茶多酚-β-环糊精包络物,用红外光谱和紫外光谱对包络产物进行了表征。考查了包络物对超声波辐射、氧化剂和Pb^(2+)作用的稳定性。实验结果表明:分别用80℃超声辐射和常温0.08 mol/L Pb^(2+)氧化360 min,茶多酚的ΔA/A_0值比包络物大48.54%和45.28%;在常温和80℃温度下,用0.1 mol/L KClO_3溶液氧化360 min,茶多酚的ΔA/A_0比包络物分别大33.6%和73.41%。The tea polyphenol was made by β--cyclodextrin to form the inclusion complex, which was characterized by IR and UV. The influence of the ultrasound wave, oxidizer and Pb^2＋ ions bn the stability of the inclusion complex was investigated. The results show that the stability of the tea polyphenol and its inclusion complex with the ultrasonic irradiation at 80℃ and 0.08mol/L Pb^2＋ oxidize at room temperature for 360 min, △A/A. value of tea polyphenol increased 48.54%, 31.2 % respectively. At room temperature and 80℃, tea polyphenol, oxygenated in 0. lmol/L KClO for 360 min, AA/Ao value of the tea polyphenol increased by 33. 6% and 73.41% respectively.

关 键 词：茶多酚 Β-环糊精包络物 抗氧化 

分 类 号：R285[医药卫生—中药学]