芦丁-卵磷脂复合物的理化性质研究  

Research on Phyemical Properties of Rutin-lecithin Complex

作　　者：耿升[1] 张敏[1] 杨丽[1] 马汉军[1] 莫海珍[1] 娄文娟[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《农产品加工（下）》2016年第7期47-50,54,共5页Farm Products Processing

基　　金：河南省高校科技创新团队支持计划项目(13IRTSTHN006;16IRTSTHN007)

摘　　要：芦丁具有较强的药理活性、毒性低,广泛存在于植物界,但其脂溶性低,使其应用受限。采用溶剂法制备芦丁-卵磷脂复合物,并采用紫外(UV)、红外(IR)、扫描电子显微镜(SEM)、差示量扫描(DSC)、X-射线衍射(XRD)等波谱手段对该复合物理化性质进行研究。结果表明,芦丁与大豆磷脂复合后,其物相发生了重大改变,芦丁以无定形状态分散于卵磷脂中。在25℃正辛醇中,复合物的溶解度为31.240μg/m L,而芦丁单体的溶解度仅有0.097μg/m L,溶解性有显著提高。Rutin, with strong pharmacological activity and low toxicity, exist widely in plant kingdom. But its application is limited because of its low solubility in fat. This paper prepares rutin-lecithin complex by a solvent method and its physicochemical properties are analyzed by ultraviolet-visible spectrometry, infrared spectrometry, scanning electron microscopy, differential scanning calorimetry, and X-ray diffractometry. Results show that the physical phase of rutin significantly changed after forming a complex with lecithin, where it remained in an amorphous state and completely dispersed in lecithin. In 25℃ isoctanol, the solubility of the complex is 31.240 μg/mL, and the solubility of rutin monomer is only 0.097 μg/mL, shows that the soluble of rutin-lecithin complex is improved significantly.

关 键 词：芦丁 卵磷脂 复合物 理化性质 

分 类 号：O69[理学—化学]