芹菜素-镁配合物的制备、表征及抗氧化活性的研究

Synthesis,Characterization and Free Radical Scavenging Activity of Apigenin with Magnesium(Ⅱ)

通过加热回流法制备芹菜素与镁离子的配合物,确定其形成配合物的最佳条件为p H值9. 0,反应温度60℃,反应时间3 h,得率为82. 31%。采用紫外-可见光光度法、红外光谱法、元素分析法对形成的配合物进行表征;等摩尔变化法及相溶解度法测定其配合比及稳定常数,结果在研究的溶度范围内,芹菜素与镁离子形成稳定的配合物,配合比1∶1,溶解度增加,在液体中对自由基(DPPH·)的清除能力大大增强。

The complex of apigenin with magnesium ion was prepared by heating reflux method. The optimum conditions for the formation of the complex were determined to be pH of 9. 0,reaction temperature of 60 ℃,reaction time of 3 h,and the yield was 82. 31%. Ultraviolet-visible spectrophotometry,infrared spectroscopy and elemental analysis were used to characterize the formed complexes. The mix ratio and stability constant of the complexes were measured by isomolar change method and phase solubility method. The results showed that in the range of solubility studied,stable complexes were formed by apigenin and magnesium ions,the mix ratio was 1 ∶ 1,the solubility increased,and the scavenging ability of free radicals(DPPH·) in liquids was greatly enhanced.