摘要
研究明日叶根的黄酮类化合物的提取,分离以及与DNA相互作用的光谱研究。在pH为7.2的Tris-HCl缓冲溶液体系中,应用荧光光谱法和紫外光谱技术研究明日叶根黄酮和DNA复合物分子间的相互作用;利用Stem-Volmer方程探讨明日叶根黄酮对DNA的荧光猝灭机制,计算出热力学参数。结果表明:DNA与明日叶根黄酮之间存在较强的相互作用,25℃时结合常数为5.35×105L/mol,热力学参数rSs m=97.5 J/Kmol,rGs m=-3.32×104J/mol,rHs m=-4.147×103J/mol表明黄酮分子与DNA作用以氢键和范德华力为主,通过嵌插结合的方式。
Flavone was extracted and separated from Angelica keiskei root alcohol extracts and the interaction mechanism between angelica keiskei roots flavone and DNA was studied using UV spectrometry and fluorescence spectrometry. The quenching mechanism of fluorescence and the thermodynamic parameters of the complex was discussed .The results showed that there were strong interaction between angelica keiskei roots flavone and DNA.The binding constant was 5.35×10^5 L/mol at 298 Kand the thermodynamic parameters of the complex were △ rSs m = 97.5 J/Kmol, △rGs m = -3.32 × 10^4 J/mol, △rHsm= -4.147 ×10^3 J/mol. The interacting forces were mainly hydropHobic interactions and hydrogen bonds between flavone and DNA.This study could provide important information for further study about the pHarmacological activity of angelica keiskei roots flavone.
出处
《食品研究与开发》
CAS
北大核心
2014年第15期8-11,共4页
Food Research and Development
基金
海口市应用技术研究与开发项目(2014-90)
海南省高等学校科学研究基金项目(Hjkj2012-22)
海南省省级创新训练项目(2013116580)
海南省高等学校优秀中青年骨干教师培育项目
关键词
明日叶
黄酮
DNA
荧光猝灭
机制
Angelica keiskei
flavone
DNA
fluorescence quenching
mechanism
