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表没食子儿茶素没食子酸酯磷脂复合物的制备及其理化性质

Preparation and Physico-chemical Characterization of EGCG-phospholipid Complex

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【作者】 雷时成胡冰孙怡张鑫曾晓雄

【Author】 LEI Shi-cheng,HU Bing,SUN Yi,ZHANG Xin,ZENG Xiao-xiong(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

【机构】 南京农业大学食品科学技术学院

【摘要】 将表没食子儿茶素没食子酸酯(EGCG)和大豆卵磷脂溶于无水乙醇,制备EGCG磷脂复合物,利用紫外扫描、红外光谱、X射线衍射、差示扫描量热分析等方法对其结构进行表征,并对该复合物的表观油水分配系数进行测定。结果表明:该实验条件下EGCG和磷脂通过非共价键结合得到目标复合物;表观油水分配系数的分析结果表明EGCG磷脂复合物能够改善EGCG的脂溶性。

【Abstract】 In this study,EGCG-phospholipid complex was prepared through the dissolution of EGCG and soybean lecithin in ethanol,and its structure was characterized by UV spectroscopy,IR spectroscopy,X-ray powder diffractometry and differential scanning calorimetry.Meanwhile,the apparent water/n-octanol partition coefficient of this complex was determined.The results showed that non-covalent bonding between EGCG and phospholipid under experimental conditions generated the target complex.Furthermore,the solubility of EGCG was improved according to apparent partition coefficients of EGCG and EGCG-phospholipid complex in n-octanol buffer solution system.

【基金】 江苏省科技支撑计划项目(BE2010346);江苏省高校优势学科建设工程资助项目(PAPD)
  • 【分类号】TS201.2
  • 【被引频次】6
  • 【下载频次】301
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