香芹酮/羟丙基-β-环糊精包合物的制备、表征及对硫色镰刀菌的抑制作用

Preparation and Characterization of Carvone/Hydroxypropyl-β-cyclodextrin Inclusion Complex and Its Inhibitory Effect on Fusarium sulfornium

为开发新型马铃薯抑菌保鲜材料,本研究通过共蒸发-冷冻干燥法制备出香芹酮/羟丙基-β-环糊精包合物,采用相溶解度法测定其稳定常数,并采用紫外光谱、1H NMR光谱、热重分析、扫描电镜及X-射线衍射分析的方法进行表征,探究香芹酮/羟丙基-β-环糊精包合物对硫色镰刀菌的抑制效果。结果表明,香芹酮与羟丙基-β-环糊精成功生成了主客体比为1∶1的包合物,产率达到93.6%,表观稳定常数为409.39 L·mol^(-1)。生成包合物后,香芹酮的水溶性和热稳定性都明显增强,且对硫色镰刀菌具有明显的抑制作用,EC_(50)值为3.11 mmol·L^(-1)。因此,将挥发性液体香芹酮制备成羟丙基-β-环糊精固体包合物可行,且对马铃薯贮藏病害干腐病病原菌硫色镰刀菌具有较强的抗菌活性。本研究结果为开发新型马铃薯抑菌保鲜材料提供了理论依据。

To develop a new potato bacteriostatic material,carvone/hydroxypropyl-β-cyclodextrin inclusion complex was prepared through a co-evaporation-freeze drying method,and its stability constant was determined by phase solubility method.The formation of the inclusion complex was characterized by UV spectra,1HNMR spectra,thermogravimetric analysis,scanning electron microscopy and X-ray diffraction analysis.Besides,the inhibition effect of the complex on Fusarium sulphureum was studied.The results showed that carvone and hydroxypropyl-β-cyclodextrin successfully produced a host-guest ratio of 1∶1 complex and the yield was 93.6%.The apparent constant of the complex was 409.39 L·mol^(-1).The water solubility and thermal stability of carvone were significantly improved after forming the complex.Moreover,the complex presented obvious inhibitory effects on Fusarium sulfornium,with the EC_(50) value of 3.11 mmol·L^(-1).Therefore,the preparation of volatile liquid carvone into solid complex was feasible.In addition,the complex had strong antibacterial activity against Fusarium sulfornium,a pathogen of dry rot disease during potato storage.This study could provide support for the development of new potato antibacterial preservation materials.