Wang Liling, Qin Yuchuan, Wang Yanbin, Zhou Yifeng, Liu Bentong
Zhejiang Academy of Forestry Hangzhou China.
School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China.
Food Sci Nutr. 2020 Sep 13;8(11):5926-5933. doi: 10.1002/fsn3.1876. eCollection 2020 Nov.
In this research, the interaction between dihydromyricetin (DMY) obtained from vine tea and iron ions (Fe (II) and Fe (III)) was investigated at pH 3.0, 5.0, and 7.0 with UV absorption and fluorescence quenching spectroscopy. The effects of DMY on the stability and solubility of iron ion were also studied. The results showed the presence of iron ions changed the UV absorption spectra of DMY at the experimental pH values. And the fluorescence spectra showed that iron ion had enhanced fluorescence effect on DMY. In addition, DMY was capable of protecting Fe (II) from being oxidized and improving the solubility of Fe (III).
本研究利用紫外吸收光谱和荧光猝灭光谱,在pH值为3.0、5.0和7.0的条件下,研究了从藤茶中提取的二氢杨梅素(DMY)与铁离子(Fe (II) 和Fe (III))之间的相互作用。同时还研究了DMY对铁离子稳定性和溶解性的影响。结果表明,在实验pH值条件下,铁离子的存在改变了DMY的紫外吸收光谱。荧光光谱显示,铁离子对DMY有增强荧光的作用。此外,DMY能够保护Fe (II) 不被氧化,并提高Fe (III) 的溶解性。
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