摘要
以豆豉异黄酮与大豆卵磷脂的复合物复合率为考察指标,采用单因素试验考察了豆豉异黄酮磷脂复合物的最佳制备工艺:以无水乙醇为反应溶剂,异黄酮质量浓度为6.3 mg/mL,异黄酮与磷脂的质量比为1∶1.5,反应温度为50℃,反应时间为1.5 h,复合物复合率达86.5%。同时对该复合物的紫外光谱、红外光谱分析和表观油水分配系数等性质进行测定与分析。研究表明,复合物的形成依赖于豆豉异黄酮与卵磷脂某些基团之间的相互作用力,并没有发生化学结构的变化,且复合物的表观油水分配系数有了一定的改善,对豆豉异黄酮的生物有效性和生物利用度的提高具有一定的指导作用。
The recombination ratio of Douchi isoflavones and phospholipid was regarded as evaluation standard, the optimal preparation process of Douchi isoflavone-phospholipid complex was optimized by single factor experiment as follows： ethanol as reaction solvent, isoflavones concentration 6.3 mg/ml, isoflavone and lecithoid mass ratio 1：1.5, reaction temperature 50 ℃ and time 1.5 h, the combining ratio was above 86.5%. The properties of Douchi isoflavone-phospholipid complex including UV spectrum, IR spectrum and apparent oil-water partition coefficient were determined and analyzed. The results showed that the formation of the complex was based on some forces between groups of Douchi isoflavone and phospholipid, and there was no change in its chemical structure. The fat-soluble and apparent oil-water partition coefficient were effectively enhanced, being a cer- tain guiding role for the improvement of overall absorption and bioavailability of Douchi isoflavones.
出处
《中国酿造》
CAS
北大核心
2016年第8期37-42,共6页
China Brewing
基金
武汉设计工程学院校科研项目(201302)
关键词
豆豉异黄酮
磷脂复合物
光谱性质
表观油水系数
Douchi isoflavone
phospholipid complex
spectrum properties
apparent oil-water partition coefficient
