An investigation into the supramolecular structure, solubility, stability and antioxidant activity of rutin/cyclodextrin inclusion complex

作者：Tien An Nguyen; Liu Benguo; Zhao Jian^*; Thomas Donald S; Hook James M

来源：Food Chemistry, 2013, 136(1): 186-192.

DOI：10.1016/j.foodchem.2012.07.104

• Rutin
• Cyclodextrin
• Inclusion complex
• ROESY H-1 NMR
• Antioxidant capacity

The formation of supramolecular inclusion complexes between rutin and four cyclodextrins, namely beta-cyclodextrin (beta-CD), (2-hydroxypropyl)-alpha-cyclodextrin (HP-alpha-CD), (2-hydroxypropyl)-beta-cyclodextrin (HP-beta-CD) and (2-hydroxypropyl)-gamma-cyclodextrin (HP-gamma-CD), and the effects of the complexation on the stability and antioxidant activity of rutin were investigated. Results from phase-solubility studies showed that rutin formed 1:1 stoichiometric inclusion complexes with HP-alpha-CD, beta-CD, HP-beta-CD and HP-gamma-CD; the complexes formed with HP-gamma-CD and HP-beta-CD had the greatest stability constants, followed by beta-CD and HP-alpha-CD. Thermodynamic studies demonstrate that the inclusion of rutin into HP-beta-CD was an exothermic process which occurred spontaneously. Two-dimensional rotating-frame nuclear Overhauser effect spectroscopy (2D ROESY) H-1 NMR analyses show that the A ring of rutin was the part of the molecule that most likely inserted into the cavity of HP-beta-CD, thus forming a supramolecular inclusion complex. Formation of such an inclusion complex conferred moderate degrees of protection to rutin from degradation by heat and UV radiation during storage, and significantly enhanced its antioxidant capacity as determined by three different procedures.

• 出版日期2013-1-1
• 单位河南科技学院