槲皮素与6-O-α-D-麦芽糖-β-环糊精包合物的理化表征  

Physicochemical Properties of Inclusion Complex of Quercetin with 6-O-α-D-Maltosyl-β-Cyclodextrin

作　　者：李赟[1] 汪芳 邹伟[1] 王雪松[1] 蔡红燕[1] 陈轩[1] 孙威[1] 沈汪洋[1,3] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉凯迪工程技术研究总院有限公司,湖北武汉430023 [3]大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430023

出　　处：《食品科学》2016年第21期38-42,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31301415)

摘　　要：采用相溶解度法研究6-O-α-D-麦芽糖-β-环糊精(6-O-α-D-maltosyl-β-cyclodextrin,Mal-β-CD)和β-环糊精(β-cyclodextrin,β-CD)对槲皮素的包合效果,利用溶剂法制备Mal-β-CD与槲皮素的包合物,借助紫外光谱分析、红外光谱分析、扫描电子显微镜、X射线衍射、热重及差示扫描量热联用等分析手段研究该包合物的理化性质,并采用分子对接法建立了该包合物的超分子结构。结果表明:Mal-β-CD包合槲皮素的能力高于母体β-CD。分子对接结果表明,槲皮素是沿Mal-β-CD的大口端方向进入其疏水空腔形成包合物,二者间是通过氢键相连接的。较之母体β-CD,Mal-β-CD与槲皮素的包合效果更好,且包合后槲皮素的物相发生重大变化,热稳定性提高。In this study,the inclusion efficiency of 6-O-α-D-maltosyl-β-cyclodextrin（Mal-β-CD） and β-cyclodextrin（β-CD） for quercetin was studied by the phase solubility method,and the inclusion complex of quercetin with Mal-β-CD was prepared by the solvent method.The physicochemical properties of the inclusion complex were studied by ultravioletvisible spectroscopy,infrared spectroscopy,scanning electron microscope,X-ray diffractometry,and thermogravimetric/differential scanning calorimetry.The molecular docking method was also applied to study the three-dimensional supermolecular structure of the complex.The results showed that the inclusion efficiency of Mal-β-CD was superior to β-CD.The results of molecular docking showed that quercetin could enter the hydrophobic cavity from the wide rim of G2-β-CD to form a super-molecular structure.Quercetin and Mal-β-CD were connected by hydrogen bonds.Compared with β-CD,Mal-β-CD exhibited higher inclusion efficiency,resulting in significantly changed physicochemical properties and improved stability of quercetin.

关 键 词：槲皮素 6-O-α-D-麦芽糖-β-环糊精 包合物 理化性质 分子对接 

分 类 号：TS201.2[轻工技术与工程—食品科学]