文献类型：期刊文献

中文题名：--β-

英文题名：Antioxidant Activity and Nitrosamine Synthesis-Inhibiting Effect of Inclusion Complex of Essential Oil from Alpinia ocinarum Hance with Hydroxypropyl-β-cyclodextrin

作者：Zhong, Saiyi[1]; Liu, Shouchun[1]; Chen, Jianping[1]; Su, Weiming[1]; Chen, Suhua[1]; Liu, Hai[1]; Qin, Xiaoming[1]

机构：[1] Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China

年份：2018

卷号：39

期号：19

起止页码：120

外文期刊名：Shipin Kexue/Food Science

收录：EI(收录号：20185106260141)

语种：英文

外文关键词：Blood - Cyclodextrins - Essential oils - Thin layer chromatography - Antioxidants - Fourier transform infrared spectroscopy

外文摘要：In this study, we compared the saturated water solution and ultrasonic methods for the preparation of inclusion complexes of essential oil from Alpinia officinarum Hance with hydroxypropyl-β-cyclodextrin (HP-β-CD). The two methods were evaluated in terms of inclusion eciency and yield. The inclusion complexes were structurally characterized by microscopy, thin layer chromatography, Fourier transform infrared spectroscopy and ultraviolet (UV) spectroscopy.The hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and reducing power were determined as well as the inhibitory effect on DNA damage, UV-induced hemolysis of red blood cell (RBC) and nitrosamine synthesis. The results showed that the saturated water solution method was considered superior to the ultrasound method,effectively including essential oil into HP-β-CD with little change in chemical constituents. The essential oil and its inclusion complexes had significant hydroxyl and DPPH radical scavenging capacity and high reducing power and were able to protect against DNA damage and inhibit UV-induced hemolysis of RBC and nitrosamine synthesis. The antioxidant ability and the inhibitory effect on nitrosamine synthesis of the essential oil were improved significantly after inclusion (P ? 2018, China Food Publishing Company. All right reserved.