杨梅素与G-β-CD的包合作用及抗氧化性分析  

Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin

作　　者：王轶博[1] 符晓芳 袁丽[1] 张婷 辛婷婷 WANG Yibo;FU Xiaofang;YUAN Li;ZHANG Ting;XIN Tingting(School of Science,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学理学院

出　　处：《食品科学》2020年第4期1-6,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(21106001)

摘　　要：以葡萄糖基-β-环糊精(glucose-β-cyclodextrin,G-β-CD)为主体,利用冷冻干燥法制备了杨梅素/G-β-CD包合物,通过相溶解度法分析杨梅素/G-β-CD包合物的包合作用。此外,通过红外光谱、X射线粉末衍射、扫描电子显微镜、差示扫描量热与热重等分析方法对此包合物的形貌、热稳定性等进行表征;通过测定杨梅素与杨梅素/G-β-CD包合物的还原能力和对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-trinitrophenylhydrazine,DPPH)自由基清除能力表征其抗氧化能力。当杨梅素浓度为6 mmol/L时,杨梅素/G-β-CD包合物的还原能力相较客体杨梅素分子提高了89.13%;当杨梅素浓度为10 mmol/L时,DPPH自由基清除能力增加了109.12%。结果表明:冷冻干燥法成功制备出了包合比为1∶1的杨梅素/G-β-CD包合物,且包合物具备良好的抗氧化能力和水溶性,可以作为新型食品添加剂。An inclusion complex of myricetin with glucose-β-cyclodextrin(G-β-CD)was prepared by freeze-drying method and the host-guest interaction was analyzed by the phase solubility method.In addition,the inclusion complex was characterized by infrared spectroscopy(IR),X-ray diffraction(XRD),scanning electron microscopy(SEM),differential scanning calorimetry(DSC)and thermogravimetry(TG).The antioxidant activities of myricetin and the inclusion complex were determined by reducing power and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging assays.The results showed that the inclusion complex had strong antioxidant capacity,which was increased by 89.13%in reducing power and by 109.12%in DPPH radical scavenging capacity as compared to myricetin at 6 and 10 mmol/L,respectivley.These results showed that myricetin/G-β-CD inclusion complex with inclusion ratio of 1:1 was successfully prepared by freeze-drying method;the inclusion complex had strong antioxidant capacity and water-solubility,and thus could be used as a new food additive.

关 键 词：杨梅素 葡萄糖基-β-环糊精 包合物 水溶性 抗氧化能力 

分 类 号：TS201.1[轻工技术与工程—食品科学]