β-环糊精包合功能性大豆卵磷脂的稳态化研究  

Study on the Steady State of β-Cyclodextrin Inclusion Functional Soy Phospholipids

作　　者：蒋丽婷 李小林 孙浩洋 Jiang Liting;Li Xiaolin;Sun Haoyang(Guangzhou institute of microbiology,Guangzhou 510000,China;Guangdong Ecological Engineering Polytechnic,Guangzhou 510000,China;Guangzhou Hisoya Biological Science&Technology Co.,Ltd.,Guangzhou 510000,China)

机构地区：[1]广东省华微检测股份有限公司,广东广州510000 [2]广东生态工程职业学院,广东广州510000 [3]广州海莎生物科技有限公司,广东广州510000

出　　处：《广东化工》2024年第21期53-55,73,共4页Guangdong Chemical Industry

基　　金：广东省重点领域研发计划项目(2022B0202010001)。

摘　　要：β-环糊精被广泛用于增加被包合客体的稳定性、溶解度、生物利用度,能够与各种各样的有机分子形成包合物。本研究制备了β-环糊精-大豆卵磷脂包合物,并研究了反应参数,如反应温度,反应时间和β环糊精与大豆卵磷脂的摩尔比对包合效果的影响,发现在最佳条件:β-环糊精与大豆卵磷脂摩尔比为2∶1,反应温度60℃,反应时间2h时包合物的包合率达40.2%。紫外-可见光光谱,DSC,XRD,FT-IR光谱结果表明包合物的形成。热稳定性实验表明:较自由大豆卵磷脂,大豆卵磷脂中的包合物的热稳定性有了显著改善。β-cyclodextrin is widely used to increase the stability,solubility,and bioavailability of the encapsulated guest,and can form inclusion complexes with various organic molecules.This study prepared a β-cyclodextrin soy lecithin inclusion complex and investigated the effects of reaction parameters such as reaction temperature,reaction time,and the molar ratio of β-cyclodextrin to soy lecithin on the inclusion effect.It was found that under the optimal conditions of a 2:1 molar ratio of β-cyclodextrin to soy lecithin,reaction temperature of 60 ℃,and reaction time of 2 hours,the inclusion rate of the complex reached 40.2 %.UV visible spectroscopy,DSC,XRD,FT-IR spectroscopy results indicate the formation of inclusion complexes.The thermal stability experiment showed that the thermal stability of the inclusion complex in soybean lecithin was significantly improved compared to free soybean lecithin.

关 键 词：Β-环糊精 包合 大豆卵磷脂 

分 类 号：TQ[化学工程]