麦芽糖基-β-环糊精与10-姜酚的包合作用研究

摘要

10-姜酚是生姜中有益于人体健康的生物活性成分,但其水溶性较低,化学稳定性较差,限制了其在食品工业中的应用.该研究采用溶剂法联合冷冻干燥技术制备10-姜酚/麦芽糖基-β-环糊精(Mal-β-CD)的包合物,并借助紫外光谱、红外光谱、X-射线衍射技术、热重及差示扫描量热联用分析、分子对接模拟等技术研究包合物结构特征.结果表明,Mal-β-CD对10-姜酚具有良好的包合能力,10-姜酚与Mal-β-CD包合物的化学计量比为1:1;10-姜酚的苯环结构和非极性侧链进入到Mal-β-CD的疏水性空腔中,二者之间形成了4个氢键,氢键键长分别为2.5 (A)、2.0 (A)、2.4(A)、2.5 (A),结合能为-19.32 kJ/mol.10-姜酚以无定形状态存在于包合物中,其热稳定性得到了明显提高.%10-gingerol is biologically active component of ginger for contribution to human health.However,the applications of 10-gingerol in the food industry was limited due to the low water solubility and poor chemical stability.The inclusion complexes of 10-gingerol with maltosyl-β-cyclodextrin (Mal-β-CD) were prepared via solvent method combined with freeze-drying technology in the study.The structure characteristics of inclusion complexes were researched by UV,FT-IR,XRD,TG/DSC and molecular docking simulations.The results showed that Mal-β-CD had good inclusion capacity for 10-gingerol.The stoichiometric ratio of 10-gingerol-Mal-β-CD inclusion complex was 1:1.The benzene ring structure and non-polarity side chain of 10-gingerol entered into encapsulated Mal-β-CD with the hydrophobic cavity,there were four hydrogen bonds between them,hydrogen bond lengths were 2.5.(A),2.0 (A),2.4 (A) and 2.5 (A),respectively,and the binding energy was-19.32 kJ/mol.10-gingerol with amorphous state existed in inclusion complexes and its thermal stability was significantly enhanced.