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中国精品科技期刊2020
杨陈, 许舒雯, 陈龙胜, 刘慧, 王凯. 牛血清白蛋白/黄酮醇纳米核壳颗粒的制备及其抗氧化活性研究[J]. 食品工业科技, 2016, (01): 110-115. DOI: 10.13386/j.issn1002-0306.2016.01.013
引用本文: 杨陈, 许舒雯, 陈龙胜, 刘慧, 王凯. 牛血清白蛋白/黄酮醇纳米核壳颗粒的制备及其抗氧化活性研究[J]. 食品工业科技, 2016, (01): 110-115. DOI: 10.13386/j.issn1002-0306.2016.01.013
YANG Chen, XU Shu-wen, CHEN Long-sheng, LIU Hui, WANG Kai. Study on the preparation of BSA- flavonols nanoparticles and its antioxidant activity[J]. Science and Technology of Food Industry, 2016, (01): 110-115. DOI: 10.13386/j.issn1002-0306.2016.01.013
Citation: YANG Chen, XU Shu-wen, CHEN Long-sheng, LIU Hui, WANG Kai. Study on the preparation of BSA- flavonols nanoparticles and its antioxidant activity[J]. Science and Technology of Food Industry, 2016, (01): 110-115. DOI: 10.13386/j.issn1002-0306.2016.01.013

牛血清白蛋白/黄酮醇纳米核壳颗粒的制备及其抗氧化活性研究

Study on the preparation of BSA- flavonols nanoparticles and its antioxidant activity

  • 摘要: 利用牛血清白蛋白和疏水性黄酮醇合成牛血清白蛋白/黄酮醇纳米核壳颗粒,采用TEM确定纳米核壳的粒径,HPLC分析明确包覆率,2种抗氧化方法(DPPH自由基,ABTS自由基)对包覆前后的黄酮醇类化合物抗氧化活性进行评价。结果表明:牛血清白蛋白/黄酮醇纳米核壳粒径约为20 nm;牛血清白蛋白与黄酮醇化合物的结合关系影响它的包覆率;由于具有抗氧化活性的基团与BSA形成氢键,使得被包覆的黄酮醇抗氧化活性降低。合成牛血清白蛋白黄酮纳米核壳颗粒可以作为提高黄酮稳定性保护黄酮抗氧化活性实现黄酮较高生物利用度的一种新途径。 

     

    Abstract: In this work,bovine serum albumin molecules and hydrophobic flavonols was used to formed bovine serum albumin / flavonols nano core- shell particles,the size of nanoparticle was determined by TEM,the adsorption capacity was analyzed by HPLC and the antioxidant activity of flavonol before and after being embedded was evaluated by DPPH and ABTS radical scavenging assays.The result demonstrated that the size of nanoparticle was 20 nm.The conjugation of bovine serum albumin and flavonols affected the encapsulation of BSA.Moreover,the antioxidant activity group of flavonols formed an intermolecular hydrogen bond with BSA,making the activities of flavonols were hindered by the embedding of bovine serum albumin nanoparticle. The preparation of BSA / flavonoids nano core- shell particles would be a new way to promote the stability of flavonoids,preserve the antioxidant activity and achieve a higher bioavailability of flavonoids.

     

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