摘要
采用饱和水溶液法和超声法制备高良姜油的羟丙基-β-环糊精(hydroxypropyl-β-cyclodextrin,HP-β-CD)包合物,以包合率和得率为指标筛选出较优的方法,通过显微镜观察、薄层色谱分析、傅里叶变换红外光谱分析、紫外光谱分析等对包合物的结构进行表征,并测定高良姜油及其包合物对羟自由基、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的清除能力和还原能力、对DNA氧化损伤的保护作用、对紫外线诱导红细胞溶血的影响以及在模拟胃液条件下其阻断亚硝胺合成作用的变化。结果表明:饱和水溶液法制备高良姜油-HP-β-CD包合物优于超声法,高良姜油能被有效包合,且对其化学成分几乎无影响;高良姜油及其包合物具有较好的清除羟自由基、DPPH自由基的能力和较高的还原能力,对DNA氧化损伤具有保护作用,能抑制紫外线诱导的红细胞溶血,并且可有效抑制亚硝胺的合成;包合后高良姜油的抗氧化活性及抑制亚硝胺合成的能力得到显著提升(P<0.05)。
In this study, we compared the saturated water solution and ultrasonic methods for the preparation of inclusion complexes of essential oil from Alpinia officinarum Hance with hydroxypropyl-β-cyclodextrin （HP-β-CD）. The two methods were evaluated in terms of inclusion efficiency and yield. The inclusion complexes were structurally characterized by microscopy, thin layer chromatography, Fourier transform infrared spectroscopy and ultraviolet （UV） spectroscopy. The hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl （DPPH） radical scavenging capacity and reducing power were determined as well as the inhibitory effect on DNA damage, UV-induced hemolysis of red blood cell （RBC） and nitrosamine synthesis. The results showed that the saturated water solution method was considered superior to the ultrasound method, effectively including essential oil into HP-β-CD with little change in chemical constituents. The essential oil and its inclusion complexes had significant hydroxyl and DPPH radical scavenging capacity and high reducing power and were able to protect against DNA damage and inhibit UV-induced hemolysis of RBC and nitrosamine synthesis. The antioxidant ability and the inhibitory effect on nitrosamine synthesis of the essential oil were improved significantly after inclusion （P 〈 0.05）.
作者
钟赛意
刘寿春
陈建平
苏伟明
谌素华
刘海
秦小明
ZHONG Saiyi;LIU Shouchun;CHEN Jianping;SU Weiming;CHEN Suhua;LIU Hai;QIN Xiaoming(Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 52408)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第19期120-127,共8页
Food Science
基金
广东省公益研究与能力建设专项(2015A020209166
2015A020209165)
广东省高等教育"创新强校工程"科研项目(GDOU2013050214
GDOU2013050244)
关键词
高良姜油
羟丙基-Β-环糊精
包合物
抗氧化活性
抑制亚硝胺合成
essential oil of Alpinia officinarum Hance
hydroxypropyl-β-cyclodextrin
inclusion complex
antioxidant activity
inhibition of nitrosamine synthesis
