二氢槲皮素与环糊精相互作用及其包合物的制备

Interaction between dihydroquercetin and cyclodextrin and the preparation of their inclusion complexes

二氢槲皮素具有抗氧化、抗炎等多种生物活性,其低水溶性极大限制了其在食品和药品等领域中的应用。为提高二氢槲皮素的水溶性,本实验采用相溶解度法比较了α-环糊精、β-环糊精和γ-环糊精对二氢槲皮素的增溶效果。结果表明,相较于α-环糊精,β-环糊精和γ-环糊精的加入均可提高二氢槲皮素的水溶性,β-环糊精和γ-环糊精对二氢槲皮素的包合是一个以焓变为主要驱动力的自发的放热反应。在单因素实验的基础上,正交优化实验获取了制备二氢槲皮素/β-环糊精包合物的最佳工艺条件:温度30℃,包合物料比1∶1,包合时间4 h,乙醇体积分数60%。研究结果可为提高二氢槲皮素的水溶性提供理论依据,并为其在食品和药品领域中的应用提供数据支撑。

Dihydroquercetin possesses various biological activities,including antioxidant and anti-inflammatory effects.However,its low water solubility significantly restricts its application in food and pharmaceutical fields.To enhance the water solubility of dihydroquercetin,the phase solubility method was used to compare the solubilization effects of α-cyclodextrin,β-cyclodextrin,and γ-cyclodextrin on dihydroquercetin.The findings indicated that both β-cyclodextrin and γ-cyclodextrin could increase the water solubility of dihydroquercetin.Through single factor and orthogonal optimization experiments,the optimal conditions for preparing the dihydroquercetin/β-cyclodextrin complex were established at temperature of 30℃,material ratio of 1∶1,inclusion time of 4 hours,and ethanol volume fraction of 60%.This research lays a theoretical foundation for enhancing the water solubility of dihydroquercetin and provides a reference for its broader application in the food and pharmaceutical industries.