Preparation and Antioxidant Activity of Soybean Extract-α-Mangostin Complex
In order to improve the solubility of α-mangostin,the soybean extract-α-mangostin complex was established by shaking flask-freeze-drying method,and its structure was characterized and its antioxidant activity was evaluated in vitro.The results showed that the solubility of α-mangostin was 379.014 μg/mL under the optimum preparation conditions of soybean extract 200 mg/mL,60℃,16 h and 220 r/min.The average particle size of the complex was(1.21±0.015)nm,with uniform distribution,and the association between soybean extract and α-mangostin might be achieved through hydrogen bond.In addition,soybean extract and α-mangostin had synergistic antioxidant activity,and the scavenging effect of soybean extract-α-mangostin complex on DPPH and ABTS free radicals was stronger than that of α-mangostin at the same concentration.
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