β-环糊精及其衍生物增加客体分子水溶性的研究进展  

Research Progress on Increasing the Water Solubility of Guest Molecules Based on β-Cyclodextrin and Its Derivatives

作　　者：许丹 刘建英 刘玉梅[1] XU Dan;LIU Jianying;LIU Yumei(Key Laboratory of Coal Cleaning Conversion and Chemical Engineering Process,School of Chemistry Engineering and Technology,Xinjiang University,Urumqi 830046,China;Lanzhou New Area Ecological Environment Bureau,Lanzhou 730000,China)

机构地区：[1]新疆大学化工学院,煤炭清洁转化与化工过程自治区重点实验室,新疆乌鲁木齐830046 [2]兰州新区生态环境局,甘肃兰州730000

出　　处：《食品工业科技》2021年第16期404-411,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金(31660490)。

摘　　要：β-环糊精及其衍生物对不同结构的客体分子的包合稳定性会因包合介质、包合温度、客体分子大小及氢键的形成等诸多因素的影响而产生较大差异,而环糊精包合物的形成不仅对疏水性客体分子的溶解度、生物利用度、安全性和稳定性有显著影响,还在减小疏水性客体分子刺激性、去除和掩盖其不良气味以及控制其释放速率等方面发挥重要作用。本文对常见β-环糊精衍生物的特点进行了归纳,并重点讨论了黄酮类化合物、多酚类化合物、香豆素类化合物和萜类化合物等客体分子与β-环糊精及其衍生物形成稳定包合物时包合方式的差异以及β-环糊精及其衍生物在增溶方面的应用,为β-环糊精及其衍生物在食品相关领域对不同疏水性功效成分增溶作用的探究提供理论参考。The inclusion stability ofβ-cyclodextrin and its derivatives to guest molecules with different structures would vary greatly due to many factors,such as inclusion medium,inclusion temperature,size of guest molecules and formation of hydrogen bonds.The formation ofβ-cyclodextrin inclusion complexes not only has a significant impact on the solubility,bioavailability,safety and stability of hydrophobic guest molecules,but also plays an important role in reducing the irritation of hydrophobic guest molecules,removing and masking their bad odor and controlling their release rate.This paper summarizes the characteristics ofβ-cyclodextrin derivatives,introduces and discusses the different inclusion ways of flavonoids,polyphenol,coumarin and terpenoids compounds withβ-cyclodextrin and its derivatives,as well as the application and research examples ofβ-cyclodextrin and its derivatives in various fields,it would provide theoretical reference for the solubilization of different hydrophobic functional components in food related fields ofβ-cyclodextrin and its derivatives.

关 键 词：Β-环糊精 包合物 水溶性 结构 氢键 

分 类 号：TS209[轻工技术与工程—食品科学]