节点文献

芹菜素-铜(Ⅱ)配合物研制及其清除自由基活性

Synthesis and free radical scavenging activities of apigenin copper(Ⅱ) complex

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 马玲龙李小爽陆仲坤朱丽陈实付银莲乐学义

【Author】 MA Linglong;LI Xiaoshuang;LU Zhongkun;ZHU Li;CHEN Shi;FU Yinlian;LE Xueyi;Department of Applied Chemistry, South China Agricultural University;

【通讯作者】 乐学义;

【机构】 华南农业大学应用化学系

【摘要】 黄酮类化合物是一类天然的抗氧化剂,有着广泛的药理活性,但大部分黄酮的生物活性与生物利用率都比较低,而大量的研究发现黄酮类金属配合物能提升黄酮稳定性、水溶性及清除自由基能力。实验在乙醇-水混合溶剂中合成了芹菜素-铜(Ⅱ)配合物[Cu(AP)2(H2O)]·H2O(AP=芹菜素阴离子),采用元素分析、红外光谱、紫外可见光谱、热重分析、电导率测定、铜(Ⅱ)滴定等方法确定其组成及结构,推断出芹菜素与铜(Ⅱ)的配位点为4-羰基及5-羟基,配位比为2:1,配合物分子为一变形的四方锥结构。同时着重分别通过NBT光照还原、Fenton反应和抗脂质过氧化方法研究了该配合物对超氧阴离子自由基、羟基自由基及过氧自由基的清除作用。结果表明,相对于芹菜素,配合物具有较强的清除自由基能力。

【Abstract】 Flavonoids are a class of natural antioxidants with a wide range of pharmacological activities,but most of the flavonoids have low bioactivity and bioavailability. A large amount of literatures have showed that flavonoid metal complexes can enhance the stability, water solubility and free radical scavenging ability of flavonoids. In this work, the apigenin(AP)-Cu(Ⅱ) complex [Cu(AP)2(H2O)]·H2O was synthesized in an ethanol-water mixed solvent and characterized by elemental analysis, infrared spectroscopy, UVVis absorption spectroscopy, thermogravimetric analysis, and conductance measurement and copper(Ⅱ)titration methods. It was concluded that the coordination sites of apigenin to copper(Ⅱ) were 4-carbonyl and 5-hydroxyl with the ratio of 2:1, and the complex had a distorted square-pyramidal geometry.Importantly, the scavenging abilities of the complex on hydroxyl, superoxide anion and peroxyl free radicals were studied by NBT photoperiod reduction, Fenton reaction and anti lipid peroxidation methods,respectively. The results showed that the complex exhibited stronger free radical scavenging activities than apigenin, which might be attributed the interaction between the central copper(Ⅱ) ion and the ligand.

【关键词】 芹菜素铜配合物抗氧化活性
【Key words】 apigenincopper complexantioxidant activity
【基金】 广东省科技计划项目(2017A020208038)
  • 【文献出处】 食品科技 ,Food Science and Technology , 编辑部邮箱 ,2019年06期
  • 【分类号】O641.4
  • 【被引频次】8
  • 【下载频次】345
节点文献中: 

本文链接的文献网络图示:

本文的引文网络