食品科学2018，Vol.39Issue(10)：14-19,6.DOI:10.7506/spkx1002-6630-201810003
橙皮苷-壳寡糖复合物的制备及其理化性质分析
Preparation and Physicochemical Properties of Hesperidin-Chitooligosaccharide Complex
摘要
Abstract
In this study, a new complex of hesperidin and chitooligosaccharide (Hesp-COS) was prepared by spray drying method in order to improve the water solubility and utilization of hesperidin. The physical and chemical properties of the Hesp-COS complex were studied by scanning electron microscopy, Fourier transformation infrared spectroscopy, nuclear magnetic resonance and thermogravimetric analysis. The results showed that hesperidin and chitooligosaccharides were interacted to form a stable complex through non-covalent interactions such as hydrogen bonds or van der Waals force. The water solubility of this complex was improved significantly by as high as 3.8 folds, and its antioxidant capacity was also greatly enhanced as indicated by an increase in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (94.38%) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt scavenging activity (17.37%) compared with that (83.72% and 9.15%, respectively) of hesperidin.关键词
橙皮苷/壳寡糖/复合物/溶解度/抗氧化性Key words
hesperidin/ chitooligosaccharide/ complex/ solubility/ antioxidant分类
轻工纺织引用本文复制引用
曹汝鸽,赵亚丽,周中凯..橙皮苷-壳寡糖复合物的制备及其理化性质分析[J].食品科学,2018,39(10):14-19,6.基金项目
国家自然科学基金青年科学基金项目(31601477) （31601477）
天津市应用基础与前沿技术研究计划项目(15JCYBJC55200) （15JCYBJC55200）
