Preparation,Characterization Of Inclusion Complex Of Sulforaphene From Radish Seeds And Hydroxypropyl-?-Cyclodextrin And Its Application In Beverage

Sulforaphene is the main isothiocyanate compound in radish seed.It has strong anti-cancer,anti-oxidation,insecticidal and sterilization effects,which attracts people's attention.However,because of its pungent smell,easy oxidation and low solubility in water-soluble solution,its application and development were limited..This article used freeze-drying technology to embed sulforaphene,while hydroxypropyl-?-cyclodextrin was used as a wall material.Ultraviolet and infrared spectral scanning,differential scanning calorimetry and electron microscopy scanning,X-ray diffraction analysis were used to characterize the inclusion complex;At the same time,the factors?heat,pH,O₂ andlight?affectingthestabilityofthe sulforaphene/hydroxypropyl-?-cyclodextrin inclusion complex and the in vitro release properties of sulforaphene were studied.Based on the functional activity of sulforaphene and the properties of sulforaphene-hydroxypropyl-?-cyclodextrin inclusion complex,the formulation and process of the sulforaphene beverage were studied by single factor test and orthogonal test.Finally,the antioxidant effect of this beverage was studied.The following conclusions were reached:1.Sulforaphene/hydroxypropyl-?-cyclodextrin inclusion compound was prepared by freeze-drying method.By single-factor experiments and orthogonal test,the optimum conditions for preperation of sulforaphene-hydroxypropyl-?-cyclodextrin inclusion compound were as follows.The best ratio of core to wall material was 1:7,inclusion temperature was 60°C,inclusion time was 3.0 hours.The sulforaphene/hydroxypropyl-?-cyclodextrin inclusion yield obtained by this method is 75.9%,and the embedding rate was 85.8%.2.The sulforaphene/hydroxypropyl-?-cyclodextrin inclusion complex was identified by ultraviolet and infrared spectroscopy,differential scanning calorimetry,x-ray diffraction,and electron microscopy.The results showed that the inclusion complex of sulforaphene/hydroxypropyl-?-cyclodextrin had been formed.3.Sulforaphene is sensitive to oxygen and temperature,but not to light.In different pH environments,sulforaphene has different stability,good stability in acid environment and poor stabilityinalkalineenvironment.Theformationofthe sulforaphene/hydroxypropyl-?-cyclodextrin inclusion complex protected the sulforaphene to a large extent.The results of in vitro release test showed that the sulforaphene in the inclusion complex of sulforaphene/hydroxypropyl-?-cyclodextrin had a slow release effect in the simulated gastrointestinal environment,and the cumulative release in the simulated intestinal fluid was higher than that in the simulated gastric fluid.Within 3 hours,the release rates were97.45%and 88.27%respectively.4.The best formula of the functional beverage of sulforaphene was determined by single factor and orthogonal test as the sulforaphene/hydroxypropyl-?-cyclodextrin inclusion complex0.025%,sugar 8%,citric acid 0.03%,xanthan gum 0.02%.The influencing factors of beverage quality were as follows:sulforaphene/hydroxypropyl-?-cyclodextrin inclusion complex>sugar>citric acid>xanthan gum.