食品科学2017，Vol.38Issue(7)：11-16,6.DOI:10.7506/spkx1002-6630-201707003
根皮素与两种β-环糊精衍生物的包合作用及性质
Preparation and Properties of Inclusion Complexes of β-Cyclodextrin Derivatives with Phloretin
摘要
Abstract
The inclusion complexation behavior of phloretin with methyl-β-cyclodextrin (Me-β-CD) and (2-hydroxy) propylβ-cyclodextrin (HP-β-CD) was investigated quantitatively by the phase solubility method.Water-soluble inclusion complexes of phloretin and two β-CD derivatives were prepared by the freeze-drying method and structurally characterized by infrared spectroscopy (IR),X-ray diffraction (XRD) and scanning electron microscopy (SEM).Furthermore,the antioxidant activities of phloretin and the inclusion complexes were determined by reducing power (RP) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging methods.The tyrosinase inhibitory activities of phloretin and the inclusion complexes were also investigated.The results proved that phloretin formed 1:1 stoichiometric inclusion complex with Me-β-CD and HP-β-CD,respectively.The water solubility and antioxidant activity of phloretin were greatly enhanced in the presence of CDs,providing a good way to develop water-based health food formulations.Additionally,phloretin and its inclusion complexes were observed to efficiently inhibit tyrosinase activity.The inclusion complexes could be developed as a natural,efficient and environmental friendly food preservative.关键词
根皮素/β-环糊精衍生物/包合物/溶解性/抑制酪氨酸酶能力/抗氧化能力Key words
phloretin/β-cyclodextrin derivatives/inclusion complex/solubility/tyrosinase inhibitory activity/antioxidant activities分类
轻工纺织引用本文复制引用
李姝静,周自若,周威,王心蕊,袁丽..根皮素与两种β-环糊精衍生物的包合作用及性质[J].食品科学,2017,38(7):11-16,6.基金项目
国家自然科学基金青年科学基金项目(31501445) （31501445）
