School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
Food Chem. 2013 Nov 15;141(2):900-6. doi: 10.1016/j.foodchem.2013.03.097. Epub 2013 Apr 13.
The formation of supramolecular inclusion complexes between luteolin and five cyclodextrins namely β-cyclodextrin (β-CD), methyl-β-cyclodextrin (M-β-CD), hydroxyethyl-β-cyclodextrin (HE-β-CD), hydroxypropyl-β-cyclodextrin (HP-β-CD) and glucosyl-β-cyclodextrin (G-β-CD) was investigated. Results from phase-solubility studies showed that luteolin formed 1:1 stoichiometric inclusion complexes with these cyclodextrins with the G-β-CD complex displaying the greatest stability constant. The supramolecular structure of the luteolin/G-β-CD complex was investigated by ultraviolet-visible spectroscopy (UV), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and X-ray diffractometry (XRD). Results showed clearly the formation of a supramolecular complex in which the guest molecule, luteolin, was entrapped inside the cavity of the host, G-β-CD. The close association between luteolin and G-β-CD resulted in changes in some of the characteristic spectral, phase transitional and morphological properties of luteolin. Furthermore, molecular docking study showed that the complex was formed with the B ring of luteolin inserted into the cavity of G-β-CD.
研究了木樨草素与五种环糊精（β-环糊精（β-CD）、甲基-β-环糊精（M-β-CD）、羟乙基-β-环糊精（HE-β-CD）、羟丙基-β-环糊精（HP-β-CD）和葡萄糖基-β-环糊精（G-β-CD））之间形成超分子包合络合物的情况。相溶解度研究结果表明，木樨草素与这些环糊精形成 1:1 的化学计量比包合络合物，其中 G-β-CD 络合物具有最大的稳定常数。通过紫外-可见光谱（UV）、傅里叶变换红外光谱（FT-IR）、扫描电子显微镜（SEM）、差示扫描量热法（DSC）和 X 射线衍射法（XRD）研究了木樨草素/G-β-CD 络合物的超分子结构。结果清楚地表明，形成了一种超分子络合物，其中客体分子木樨草素被包封在主体 G-β-CD 的腔中。木樨草素与 G-β-CD 的紧密结合导致木樨草素的一些特征光谱、相转变和形态特性发生变化。此外，分子对接研究表明，木樨草素的 B 环插入 G-β-CD 的腔中形成了络合物。
