López-Miranda Santiago, Guardiola Lucía, Hernández-Sánchez Pilar, Núñez-Delicado Estrella
Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
Food Chem. 2018 Feb 1;240:139-146. doi: 10.1016/j.foodchem.2017.07.092. Epub 2017 Jul 19.
Oleanolic (OA) and maslinic (MA) acids are two natural triterpenoids with a wide range of beneficial effects for human health. However, their low solubility and permeability make their application in the food, or pharmaceutical, industry difficult. The complexation of OA and MA with α- β-, γ-, HP-α-, HP-β- and HP-γ-CDs, under different pH and temperature conditions, has been studied. Neither α- nor HP-α-CDs formed inclusion complexes, while β-, HP-β- and HP-γ-CDs provided A type and γ-CDs B phase solubility diagrams. Complexation was shown to be more stable in the case of MA but complexation efficiency was greater for OA. Increasing the pH and temperature of the complexation media tended to improve the complexation process with triterpenic acids.
齐墩果酸(OA)和山楂酸(MA)是两种天然三萜类化合物,对人体健康具有广泛的有益作用。然而,它们的低溶解度和低渗透性使其在食品或制药行业中的应用变得困难。研究了OA和MA在不同pH值和温度条件下与α-、β-、γ-、HP-α-、HP-β-和HP-γ-环糊精(CDs)的络合情况。α-环糊精和HP-α-环糊精均未形成包合物,而β-、HP-β-和HP-γ-环糊精呈现出A型和γ-环糊精的B相溶解度图。结果表明,MA的络合更稳定,但OA的络合效率更高。提高络合介质的pH值和温度往往会促进与三萜酸的络合过程。