刘雅琦同学在Food Chemistry期刊发表题为“Encapsulation of apigenin into β-cyclodextrin metal-organic frameworks with high embedment efficiency and stability”的学术论文。

本研究为了提高芹菜素的应用性能，利用β-环糊精金属有机骨架(BCDMOFs)作为多孔材料，通过一种创新的pH调节方法包封芹菜素。包埋效率与pH值呈显著正相关，在pH值为12时达到最大值79.2%±1.2%。扫描电镜、x射线衍射、傅里叶变换红外光谱和热重分析表明，芹菜素/BCDMOFs复合材料形成，BCDMOFs孔暴露有利于提高包埋效率。贮藏稳定性实验和动力学分析表明，芹菜素/BCDMOFs复合材料的降解程度小于单独使用芹菜素。7天后，芹菜素的稳定性提高了约18%。BCDMOFs能有效地包封芹菜素并控制其释放，复合材料在体外具有良好的应用性能。

原文链接：

https://doi.org/10.1016/j.foodchem.2024.138543

原文摘要：

In an effort to improve the application performance of apigenin, β-cyclodextrin metal–organic frameworks (BCDMOFs) known as porous materials were used to encapsulate apigenin via an innovative pH-adjusted method. The embedment efficiency had a significant positive pH dependence, reaching a maximum of 79.2 % ± 1.2 % at pH 12. Scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, and thermogravimetric analysis demonstrated formation of apigenin/BCDMOFs composites, and exposure of BCDMOFs pores facilitated high embedment efficiency. Storage stability experiment and kinetic analysis showed degradation of apigenin/BCDMOFs composites was less than that of apigenin alone. Apigenin stability was increased by approximately 18 % after 7 days. BCDMOFs effectively encapsulated and controlled the release of apigenin, and the composites exhibited improved application performance in vitro.