柚皮苷是一种天然抗氧化剂，具有多种生物活性，但是存在脂溶性差、口服吸收率低等问题。为了提高柚皮苷的脂溶性和生物利用度，本研究制备了柚皮苷-卵磷脂包合物，并采用紫外(UV)，红外(IR)，差示量热扫描(DSC)，X-射线衍射(XRD)等波谱分析方法研究了该包合物的理化性质。研究结果表明，柚皮苷与卵磷脂并没有形成一种新的化合物，柚皮苷只是以一种无定形状态分散在卵磷脂中，二者是通过氢键、范德华力等非共价键形式相结合。同时对比了柚皮苷与柚皮苷-卵磷脂包合物中柚皮苷在正辛醇中的溶解性，结果表明，与卵磷脂形成包合物后，柚皮苷在正辛醇中的溶解度由3.28 μg/mL增加至755.50 μg/mL，脂溶性得到了显著的提高；亚油酸体系中抗氧化能力实验表明，柚皮苷与卵磷脂的包合可以显著提高柚皮苷在脂溶性体系中的抗氧化能力。

Naringin exhibits several bioactivities such as antioxidant activity, but it is poorly lipophilic and has low oral bioavailability, which limits its application. In order to improve solubility in lipidand itsbioavailability. Naringin was combined with lecithin to obtain a naringin-lecithin complex. The physicochemical properties of the complex were analyzed by ultraviolet-visible (UV) spectrometry, infrared (IR) spectrometry, differential scanning calorimetry (DSC), and X-ray diffractometry (XRD). It was found that the combination of naringin and lecithin did not form a new compound; rather they combine via non-covalent bond such as hydrogen bonds and Van der Waals force, where naringin is scattered in an amorphous state within lecithin. Meanwhile comparing the naringin solubility ofnative and naringin forms in n-octanol were compared, indicating that the solubility of naringin was significantly improved from 3.29 (native)to 755.50 μg/mL (complex). The result of antioxidant activity tests of samples in a linoleic acid system showed that the antioxidant activity of naringin in oil could be significantly improved by complexing with lecithin.

十二五科技支撑计划子课题(2012BAD33B11)