绿原酸具有抗氧化、抗菌、抗肿瘤等多种生物活性功能，在食品工业中具有广泛的应用前景，但其脂溶性低的缺点限制了它的应用范围。本研究采用溶剂法制备了绿原酸与卵磷脂的复合物，采用紫外(UV)、红外(IR)、扫描电子显微镜(SEM)、差示量热扫描(DSC)、X-射线衍射(XRD)等波谱分析手段对该复合物的理化性质进行了研究，并考察了该复合物的DPPH自由基清除能力和Rancimat抗油脂氧化能力。结果表明，绿原酸与卵磷脂复合后，其物相发生了重大改变，绿原酸以无定形状态完全分散于卵磷脂中。其在25 ℃正辛醇中的溶解度，由最初的34.73 μg/mL变为复合后的4715.84 μg/mL，脂溶性得了显著提高。在抗氧化试验中，该复合物的DPPH自由基清除能力虽然低于绿原酸和BHT，但其抗油脂氧化的能力与BHT接近，显著高于绿原酸，表明与卵磷脂复合可以显著提高绿原酸在油溶性体系中的抗氧化能力。

Chlorogenic acid exhibits bioactivities including antioxidant, antibacterial, and antitumor. Therefore, it has several applications in the food industry; however, its scope is limited by low liposolubility. Here, chlorogenic acid-lecithin complex was prepared by a solvent method and physicochemical properties were studied by ultraviolet-visible spectrometry, infrared spectrometry, scanning electron microscopy, differential scanning calorimetry, and X-ray diffractometry. Additionally, the antioxidant activity of the complex were also evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay and Rancimat test. The results indicated that the physical phase of chlorogenic acid significantly changed after forming a complex with lecithin, where it remained in an amorphous state and completely dispersed in lecithin. The solubility of chlorogenic acid in n-octanol at 25 ℃increased from 34.73 to 4715.84 μg/mL after complex formation, and the liposolubility of chlorogenic acid significantly improved. The antioxidant assay showed that the DPPH scavenging activity of the complex was inferior to that of chlorogenic acid and BHT. On the other hand, antioxidant activity of the complex in oil was close to that of BHT and superior to that of chlorogenic acid, which suggested that antioxidant activity of chlorogenic acid in oil could be significantly improved by forming a complex with lecithin.

国家自然科学基金（21166024），河南省高校科技创新团队支持计划项目(13IRTSTHN006)，河南省高校科技创新人才支持计划项目(14HASTIT019)，河南省教育厅科学技术研究重点项目(14B550016)