根皮苷与麦芽糖基-β-环糊精复合物的理化性质研究  

Physicochemical Properties of the Complex of Phloridzin with Maltosyl-β-cyclodextrin

作　　者：范新景[1] 袁超[2] 李嘉琪[1] 莫海珍[1] 马汉军[1] 刘本国[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《现代食品科技》2016年第3期106-112,共7页Modern Food Science and Technology

基　　金：国家自然科学基金(21166024;31201315);河南省高校科技创新团队支持计划项目(13IRTSTHN006);河南省高校科技创新人才支持计划项目(14HASTIT019);河南省教育厅高校青年骨干教师资助计划项目(2012GGJS-139)

摘　　要：根皮苷具有降血糖、抗肿瘤等多种生物活性功能,但其水溶性低、热稳定性差的缺点限制了它在食品工业中的广泛应用。6-O-α-D-麦芽糖-β-环糊精(G2-β-CD)是一种具有高安全性和水溶性的新型β-环糊精衍生物,关于其复合物的研究国内外鲜见报道。本研究利用相溶解度法考察了G2-β-CD包合根皮苷的效果,采用冻干法制备了根皮苷与G2-β-CD的复合物,借助紫外(UV)、红外(IR)、扫描电镜(SEM)、X-射线衍射(XRD)、热重及差示扫描量热联用(TG/DSC)等波谱分析手段对该复合物的理化性质进行了研究,并采用分子对接法建立了该复合物的三维超分子结构。结果表明由于G2-β-CD上麦芽糖基的空间位阻效应,其包合根皮苷的效果低于β-CD。根皮苷与G2-β-CD复合后,其物相发生了重大改变,且水溶性和热稳定性显著提高。分子对接分析表明根皮苷沿G2-β-CD的大口端方向进入其空腔形成复合物,该超分子结构可能通过氢键维持。Phloridzin possesses many bioactivities,such as hypoglycemic and antitumor effects; however,the properties of low water solubility and poor thermal stability have limited its wide application in the food industry.Although 6-O-α-D-Maltosyl-β-cyclodextrin（G2-β-CD） is a new type of β-cyclodextrin derivative with high safety and aqueous solubility,studies on its complexes have scarcely been reported,internationally or domestically.In this study,the inclusion efficiency of G2-β-CD on phloridzin was investigated by using the phase solubility method,and the complex of phloridzin and G2-β-CD was prepared by the freeze-drying method.The physicochemical properties of the complex were studied by ultraviolet-visible spectrometry（UV）,infrared spectrometry（IR）,scanning electron microscopy（SEM）,X-ray diffraction（XRD）,and thermogravimetry/differential scanning calorimetry（TG/DSC）; additionally,the three-dimensional supermolecular structure of the complex was inferred by the molecular docking method.The results indicated that the inclusion efficiency of G2-β-CD on phloridzin was inferior to that of β-CD,due to the steric effect introduced by the maltosyl group.After the complexation of phloridzin with G2-β-CD,the phase of phloridzin was significantly changed,and the aqueous solubility and thermal stability of phloridzin were dramatically improved.According to the results of molecular docking,phloridzin could enter the hydrophobic cavity from the wide rim of G2-β-CD to form the complex,which may be maintained by hydrogen bonding.

关 键 词：根皮苷 麦芽糖-β-环糊精 复合物 理化性质 分子对接 

分 类 号：TS201.2[轻工技术与工程—食品科学]