槐花黄酮磷脂复合物制备及其对植物油氧化稳定性的影响

Preparation and Its Antioxidant Effects on Vegetable Oils of Phospholipids Complex of Total Flavonoids from Sophora Japonica

以槐花黄酮和大豆卵磷脂为原料制备黄酮磷脂复合物,以黄酮与磷脂的复合率为评价指标,通过单因素实验考察微波功率、反应时间、黄酮初始质量浓度和投料比(磷脂:槐花黄酮质量比)对复合率的影响,由正交试验得到最优条件。研究了黄酮磷脂复合物的理化性质、溶解性及对植物油氧化稳定性的影响。结果表明,黄酮磷脂复合物的最佳制备工艺为:以乙醇为反应溶剂,微波功率为200 W,反应时间为 40 min,黄酮质量浓度为 2 mg /mL,投料比为 2:1,黄酮磷脂复合物复合率为79.98%。红外光谱和紫外光谱分析表明,黄酮与磷脂未形成新的化合物而是通过分子间作用力形成的复合物。与黄酮相比,复合物在水和在正辛醇中溶解性都有明显改善。添加黄酮磷脂复合物可以延缓葡萄籽油和核桃油的氧化反应。槐花黄酮磷脂复合物对核桃油的抗油脂氧化效果更好。本实验为槐花黄酮的进一步资源化开发利用提供了一定的技术依据。

Preparation of phospholipids complex of total flavonoids from Sophora japonica (PC-TF-SJ) was studied using flavones and soybean lecithin as materials and the composite ratio of flavonoid and phospholipids was used as evaluation index.The effects of microwave power,reactive time,initial concentration of flavonoid and the ratio of reactants on preparation (phospholipid to flavone)were investigated using single factor experiment.The optimal reaction conditions were determined by orthogonal test,and the physic-chemical properties ,solubility, its antioxidant effects on vegetable oils were examined.The optimized conditions were obtained as follows: the microwave power was 200 W,the reactive time was 40 min, the initial concentration of flavonoid was 2 mg/mL,and the ratio of phospholipid to flavone was 1: 2. IR and UV spectroscopic analysis showed that flavones and phospholipids did not form a new compound but a kind of complex combine through inter-molecular force.Compared with flavones,the solubility in water improved, the octanol solubility improved obviously too.Adding PC-TF-SJ can retard the oxidation reaction of grape seed oil and walnut oil. The PC-TF-SJ have better antioxidant effect on walnut oil. This experiment provides a technical basis for further development and utilization of flavonoid from sophora japonica L.