摘要
采用相溶解度法,在不同温度下测定二氢黄酮苷在不同浓度的β-环糊精、α-环糊精、γ-环糊精、甲基-β-环糊精、羟乙基-β-环糊精、2-羟丙基-β-环糊精、麦芽糖基-β-环糊精溶液中的溶解度,绘制相溶解度曲线,研究环糊精对二氢黄酮苷的增溶作用及包合过程中的热力学参数变化。结果表明,随着环糊精浓度的增加,二氢黄酮苷的溶解度随之增大,相溶解度曲线为AL型,说明二氢黄酮苷与环糊精1∶1包合。7种环糊精均对二氢黄酮苷有增溶作用,增溶顺序为甲基-β-环糊精>羟乙基-β-环糊精> 2-羟丙基-β-环糊精>β-环糊精>麦芽糖基-β-环糊精>γ-环糊精>α-环糊精。
Phase-solubility method was used to determine the solubility of dihydroflavone glycosides in different solution and concentrations of β-cyclodextrin,α-cyclodextrin,γ-cyclodextrin methyl-β-cyclodextrin,hydroxyethyl-β-cyclodextrin,2-hydroxypropyl-β-cyclodextrin and maltosyl-β-cyclodextrin at different temperatures. The phase-solubility curves and thermodynamic parameters were obtained by solubilization enhancement of CDs on dihydroflavone glycosids. The results showed that the solubility of dihydroflavone glycosides increased linearly with the concentration of CDs and the solubility curve was AL type,which indicated that the stoichiometry of dihydroflavone glycoside/CDs inclusion complex was 1 ∶ 1. The effect of CDs on solubilization of dihydroflavone glycoside was in the following order :M-β-CD > HE-β-CD > HP-β-CD > β-CD > Mal-β-CD > γ-CD > α-CD.
作者
陆兰芳
杨鹏
沈汪洋
王展
于博
LU Lan-fang;YANG Peng;SHEN Wang-yang;WANG Zhan;YU Bo(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023;College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053)
出处
《中国食品添加剂》
CAS
2019年第3期100-105,共6页
China Food Additives
基金
湖北省高等学校优秀中青年科技创新团队计划项目(T201616)
关键词
二氢黄酮苷
环糊精
相溶解度法
增溶
dihydroflavone glycoside
cyclodextrin
phase solubility
solubilization
