| 槲皮素与6-O-α-D-麦芽糖-β-环糊精包合物的理化表征 |
| |
| 引用本文： | 李 赟,汪 芳,邹 伟,王雪松,蔡红燕,陈 轩,孙 威,沈汪洋.槲皮素与6-O-α-D-麦芽糖-β-环糊精包合物的理化表征[J].食品科学,2016,37(21):38. |
| |
| 作者姓名： | 李 赟 汪 芳 邹 伟 王雪松 蔡红燕 陈 轩 孙 威 沈汪洋 |
| |
| 作者单位： | 1.武汉轻工大学食品科学与工程学院，湖北 武汉 430023；2.武汉凯迪工程技术研究总院有限公司，湖北 武汉 430023；
3.大宗粮油精深加工省部共建教育部重点实验室，湖北 武汉 430023 |
| |
| 摘 要： | 采用相溶解度法研究6-O-α-D-麦芽糖-β-环糊精（6-O-α-D-maltosyl-β-cyclodextrin，Mal-β-CD）和β-环糊精（β-cyclodextrin，β-CD）对槲皮素的包合效果，利用溶剂法制备Mal-β-CD与槲皮素的包合物，借助紫外光谱分析、红外光谱分析、扫描电子显微镜、X射线衍射、热重及差示扫描量热联用等分析手段研究该包合物的理化性质，并采用分子对接法建立了该包合物的超分子结构。结果表明：Mal-β-CD包合槲皮素的能力高于母体β-CD。分子对接结果表明，槲皮素是沿Mal-β-CD的大口端方向进入其疏水空腔形成包合物，二者间是通过氢键相连接的。较之母体β-CD，Mal-β-CD与槲皮素的包合效果更好，且包合后槲皮素的物相发生重大变化，热稳定性提高。
|
| 关 键 词： | 槲皮素 6-O-&alpha -D-麦芽糖-&beta -环糊精 包合物 理化性质 分子对接 |
Physicochemical Properties of Inclusion Complex of Quercetin with 6-O-α-D-Maltosyl-β-Cyclodextrin |
| |
| LI Yun,WANG Fang,ZOU Wei,WANG Xuesong,CAI Hongyan,CHEN Xuan,SUN Wei,SHEN Wangyang.Physicochemical Properties of Inclusion Complex of Quercetin with 6-O-α-D-Maltosyl-β-Cyclodextrin[J].Food Science,2016,37(21):38. |
| |
| Authors: | LI Yun WANG Fang ZOU Wei WANG Xuesong CAI Hongyan CHEN Xuan SUN Wei SHEN Wangyang |
| |
| Affiliation: | 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
2. Wuhan Kaidi General Research Institute Engineering&Technology Co. Ltd., Wuhan 430023, China;
3. Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized, Ministry of Education, Wuhan 430023, China |
| |
| Abstract: | In this study, the inclusion efficiency of 6-O-α-D-maltosyl-β-cyclodextrin (Mal-β-CD) and β-cyclodextrin
(β-CD) for quercetin was studied by the phase solubility method, and the inclusion complex of quercetin with Mal-β-CD
was prepared by the solvent method. The physicochemical properties of the inclusion complex were studied by ultravioletvisible
spectroscopy, infrared spectroscopy, scanning electron microscope, X-ray diffractometry, and thermogravimetric/
differential scanning calorimetry. The molecular docking method was also applied to study the three-dimensional
supermolecular structure of the complex. The results showed that the inclusion efficiency of Mal-β-CD was superior to β-CD.
The results of molecular docking showed that quercetin could enter the hydrophobic cavity from the wide rim of G2-β-CD
to form a super-molecular structure. Quercetin and Mal-β-CD were connected by hydrogen bonds. Compared with β-CD,
Mal-β-CD exhibited higher inclusion efficiency, resulting in significantly changed physicochemical properties and improved
stability of quercetin. |
| |
| Keywords: | quercetin 6-O-α-D-maltosyl-β-cyclodextrin inclusion complex physicochemical property molecular docking |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
