Kim Ji-Sang
Department of Food and Nutrition, Kyungnam University, Gyeongnam 51767, Korea.
Prev Nutr Food Sci. 2020 Dec 31;25(4):449-456. doi: 10.3746/pnf.2020.25.4.449.
The objective of this study was to investigate characterization of inclusion complexes of flavonoids with hydroxypropyl-β-cyclodextrin (HP-β-CD). The inclusion complexes of flavonoids with HP-β-CD was prepared by the freeze-drying method and its characterization was investigated by different analytical techniques including ultraviolet-visible spectroscopy, Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry, and X-ray diffractometry. The catechin/HP-β-CD complex exhibited the highest encapsulation efficiency (83.37%), followed by epicatechin/HP-β-CD (81.51%), morin hydrate/HP-β-CD (81.38%), and quercetin/HP-β-CD (81.16%). The inclusion complexes of HP-β-CD showed a decrease in the absorption of flavonoids with a small shift (≈2 nm) of the λ, while similar to the characteristic absorption peak of flavonoids. However, the FT-IR spectra of the flavonoid/HP-β-CD inclusion complexes did not display any features that were like the pure flavonoids, although the spectra were very similar to that of HP-β-CD. The melting point of flavonoids disappeared, and the thermal properties of HP-β-CD were altered following formation of the inclusion complex between flavonoids and HP-β-CD, resulting in a shift in the melting peak.
本研究的目的是研究黄酮类化合物与羟丙基-β-环糊精（HP-β-CD）包合物的特性。采用冷冻干燥法制备了黄酮类化合物与HP-β-CD的包合物，并通过紫外可见光谱、傅里叶变换红外光谱（FT-IR）、差示扫描量热法和X射线衍射法等不同分析技术对其特性进行了研究。儿茶素/HP-β-CD复合物表现出最高的包封率（83.37%），其次是表儿茶素/HP-β-CD（81.51%）、水合桑色素/HP-β-CD（81.38%）和槲皮素/HP-β-CD（81.16%）。HP-β-CD包合物使黄酮类化合物的吸收降低，λ有小的位移（≈2nm），同时与黄酮类化合物的特征吸收峰相似。然而，黄酮类化合物/HP-β-CD包合物的FT-IR光谱没有显示出与纯黄酮类化合物相似的任何特征，尽管光谱与HP-β-CD的光谱非常相似。黄酮类化合物的熔点消失，黄酮类化合物与HP-β-CD形成包合物后，HP-β-CD的热性质发生改变，导致熔点峰发生位移。
