表没食子儿茶素没食子酸酯磷脂复合物的制备及其理化性质  

Preparation and Physico-chemical Characterization of EGCG-phospholipid Complex

作　　者：雷时成[1] 胡冰[1] 孙怡[1] 张鑫[1] 曾晓雄[1] 

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《食品科学》2013年第13期91-94,共4页Food Science

基　　金：江苏省科技支撑计划项目(BE2010346);江苏省高校优势学科建设工程资助项目(PAPD)

摘　　要：将表没食子儿茶素没食子酸酯(EGCG)和大豆卵磷脂溶于无水乙醇,制备EGCG磷脂复合物,利用紫外扫描、红外光谱、X射线衍射、差示扫描量热分析等方法对其结构进行表征,并对该复合物的表观油水分配系数进行测定。结果表明:该实验条件下EGCG和磷脂通过非共价键结合得到目标复合物;表观油水分配系数的分析结果表明EGCG磷脂复合物能够改善EGCG的脂溶性。In this study,EGCG-phospholipid complex was prepared through the dissolution of EGCG and soybean lecithin in ethanol,and its structure was characterized by UV spectroscopy,IR spectroscopy,X-ray powder diffractometry and differential scanning calorimetry.Meanwhile,the apparent water/n-octanol partition coefficient of this complex was determined.The results showed that non-covalent bonding between EGCG and phospholipid under experimental conditions generated the target complex.Furthermore,the solubility of EGCG was improved according to apparent partition coefficients of EGCG and EGCG-phospholipid complex in n-octanol buffer solution system.

关 键 词：EGCG EGCG磷脂复合物 光谱分析 X射线衍射 差示扫描量热分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]