二氢杨梅素与马铃薯淀粉的相互作用及抗氧化性的研究

利用共糊化法制备二氢杨梅素-马铃薯淀粉复合物，探究二氢杨梅素（dihydromyricetin,DMY）与淀粉间的相互作用及其抗氧化性。利用傅里叶变换红外光谱仪、X射线衍射、核磁共振氢谱仪与电镜扫描探究二者的相互作用机制，比较DMY、马铃薯淀粉及二者复合物对2,2-联苯基-1-苦基肼基（2,2-diphenyl-1-picrylhydrazyl,DPPH）和2,2′-氨基二（2-乙基-苯并噻唑啉磺酸-6）铵盐[2,2′-amino-di(2-ethyl-benzothiazoline sulphonic acid-6)ammonium salt,ABTS）]阳离子、羟基自由基的清除率。结果表明DMY与马铃薯淀粉发生氢键非共价作用。马铃薯本身的抗氧化性极低，二氢杨梅素-马铃薯淀粉复合物对DPPH、ABTS+自由基的清除率与DMY的清除能力相当。此外，DMY添加量和二氢杨梅素-马铃薯淀粉复合物的羟基自由基清除率呈现浓度依赖关系。综上所述，DMY与马铃薯淀粉发生氢键相互作用，DMY的添加使复合物的抗氧化性显著提高。

Study on the Interaction and Antioxidation of Dihydromyricetin with Potato Starch

The complex of dihydromyricetin（DMY）and potato starch was prepared by co-gelatinization method to investigate the interaction between DMY and starch and its antioxidation.Fourier-transform infrared spectroscopy（FT-IR）,X-ray diffraction（XRD）,nuclear magnetic resonance（NMR）and scanning electron microscopy（SEM）were used to explore the interaction mechanism between the DMY and potato starch. Comparative analyses were conducted on DMY,potato starch and the complex regarding their abilities to eliminate DPPH,ABTS+ and hydroxyl radicals. The results showed that DMY interacted with potato starch by noncovalent hydrogen bond. Potato starch exhibited minimal inherent antioxidant activity . The complex exhibited comparable scavenging efficiency for DPPH and ABTS+ as DMY. In addition,the addition amount of DMY showed a concentration-dependent relationship with the ·OH radical scavenging rate of the complex. In summary,DMY interacted with potato starch by hydrogen bond and the addition of DMY significantly improved the antioxidation of the complex.