Preparation,characterization and antioxidant activity of inclusion complex loaded with puerarin and corn peptide  

作　　者：Lijun Zheng Hongjia Xu Hao Hu Jingxin Ruan Caihong Shi Jiaqing Cao Xiangrong Zhang 

机构地区：[1]School of Functional Food and Wine,Shenyang Pharmaceutical University,103 Wenhua Road,Shenyang,110016,China

出　　处：《Food Bioscience》2022年第5期524-532,共9页食品生物科学（英文）

基　　金：supported by Livelihood Plan Project of Department of Science and Technology of Liaoning Province(2021JH2/10300069,2019-ZD-0845);Department of Education of Liaoning Province(LJKZ0918).

摘　　要：Puerarin with antioxidant ability has been applied in the food industry as well as in medicine.However,Puerarin is poorly soluble in water and is unstable at high temperatures.A new delivery system of puerarin-corn peptide-β-cyclodextrin(PA-CP-βCD)ternary complexes was developed in this study.The Taguchi design method was applied to optimize the preparation of the inclusion complex.PA-CP-βCD with an inclusion rate of 95.52%was achieved under stirring at 50◦C for 4 h,molar ratio of host and guest molecules of 2:1 and corn peptides of 40%.PA-CP-βCD dissolves faster in different media of pH 1.2,4.5,6.8,7.4,and water than pure puerarin.Compared with free puerarin,the antioxidant activity and the stability of puerarin in PA-CP-βCD were significantly improved.In addition,the morphology of PA-CP-βCD was characterized by scanning electron microscopy(SEM).The X-ray diffractometry(XRD)and differential scanning calorimetry(DSC)results indicated that PA-CP-βCD was an amorphous form.Molecular docking analysis confirmed intermolecular hydrogen bonds between puerarin andβ-cyclodextrin.This study provides a formulation design to enhance the solubility,stability and antioxidant activity of puerarin.

关 键 词：PUERARIN Corn peptide Β-CYCLODEXTRIN Taguchi design Antioxidant activity Molecular docking 

分 类 号：TS201[轻工技术与工程—食品科学]