辣椒素与甲基-β-环糊精包合物制备工艺优化及性能研究  

Preparation optimization, characterization and antioxidative function research on the inclusion complexes of capsaicin with methylated-β-cyclodextrin

作　　者：李姝静[1] 霍冬昊 袁丽[1] 周威[1] 王心蕊[1] LI Shu-jing;HUO Dong-hao;YUAN Li;ZHOU Wei;WANG Xin-rui(School of Science,Beijing Technology and Business University,Beijing 100048)

机构地区：[1]北京工商大学理学院,北京100048

出　　处：《食品科技》2018年第11期300-305,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31501445)

摘　　要：采用冷冻-干燥法制备辣椒素/甲基-β-环糊精(Me-β-CD)包合物,采用正交试验设计,以包合率为指标,确定最优包合条件。通过相溶解法探究主客体之间包合的物质的量比及辣椒素水溶性的改变,并利用粉末X射线衍射(XRD)、红外谱图(IR)及核磁(1H NMR)鉴定包合物结构。此外,通过对比辣椒素及辣椒素/Me-β-CD还原Fe3+的能力,研究包合作用对提升辣椒素抗氧化能力的作用。实验表明:最佳包合条件为辣椒素与Me-β-CD物质的量比2:1,反应温度为30℃,反应时间为12 h。辣椒素与Me-β-CD形成了包合比1:1的包合物。辣椒素/Me-β-CD包合物的水溶性得到了显著地提高,其溶解度(环糊精浓度为8 mmol/L时)提高了6倍。还原能力实验为包合作用对辣椒素抗氧化能力的提升提供了依据。The inclusion complex of capsaicin with methylated-β-cyclodextrin (Me-β-CD)was prepared by freeze-drying method.The optimal condition was established by the orthogonal test with encapsulation rate as the index of evaluation.The ratio of host and guest and solubility of capsaicin was also studied by the phase solution studies.Besides,according to different analytical techniques,such as X-ray diffraction (XRD),infrared spectroscopy (IR),1H Nuclear magnetic resonance (1H-NMR)spectroscopy have been investigated capsaicin and its inclusion complex.The results showed that capsaicin formed 1:1 stoichiometric inclusion complex with Me-β-CD.The solubility of the capsaicin was enhanced more than 6 times.The reductive ability experiment provides a basis for the improvement of the antioxidant capacity of capsaicin for the purposes of co-operation.

关 键 词：辣椒素 环糊精 包合工艺优化 抗氧化能力 

分 类 号：TS201.2[轻工技术与工程—食品科学]