芹菜素-环糊精包合物在溶液中的制备、表征及抗氧化性

Preparation, Characterization and Antioxidant Activity of the Inclusion Complex of Apigenin with β-Cyclodextrin and HP-β-Cyclodextrin in Solution

目的研究芹菜素与β-环糊精及羟丙基-β-环糊精在溶液中形成包合物的过程,并对其包合过程进行表征及抗氧化活性的研究。方法采用荧光光谱法研究芹菜素与环糊精在溶液中的形成过程。采用荧光光谱法及相溶解度法研究所形成的包合物的包合常数及在溶液中的溶解度。通过测定抑制自由基DPPH·的氧化率,比较芹菜素及其包合物的抗氧化活性。结果芹菜素与环糊精形成了1∶1的包合物,其中芹菜素与羟丙基-β-环糊精的包合能力强于β-环糊精。形成的包合物抗氧化能力大大增强,其中芹菜素-羟丙基-β-环糊精包合物的抗氧化能力强于β-环糊精。结论芹菜素与环糊精形成的包合物可以增加芹菜素的溶解度及抗氧化活性,扩大了芹菜素的临床的应用范围。

Objective To determine the interaction of AP with β-cyclodextrin（β-CD） and 2-hydroxylpropyl（HP）- β-CD in detail based on fluorescence method and to determine the effect of the complex process on their antioxidant capacity. Methods The formation of the complexes of apigenin（AP） with ？-cyclodextrin（β-CD） and 2-hydroxylpropyl（HP）-？-CD was studied by fluorescence spectra in solution. The formation constants（Ks） of complexes were determined by fluorescence method and phase-solubility measurements. Results The results showed that the inclusion ability of β-CD and its derivative were the order： HP-β-CDβ-CD. In addition,the experimental resulted confirmed the existence of 1：1 inclusion complex of AP with CDs. Kinetic studies of scavenging of 1, 1-Diphenyl-2-picryl-hydrazyl free radical（DPPH·） with AP and CDs complexes were done. Conclusion The results obtained indicated that the AP/HP-β-CD complex was the most reactive form, then was β-CD complex, and last was free AP.