領(lǐng)學(xué)術(shù)科研之先,創(chuàng)食品科技之新
—— 中國食品雜志社
期刊集群
Study of interaction between metal ions and quercetin
來源:食品科學(xué)網(wǎng) 閱讀量: 381 發(fā)表時間: 2019-09-24
作者: Taiane Souza de Castilho, Tatiane Brescovites Matias, Keller Paulo Nicolini,Jaqueline Nicolini ?
關(guān)鍵詞: Binding constants,Quercetin,Antioxidant properties
摘要:

A displacement test based on the interaction between the flavonoid quercetin and an excess of metal

chloride allows the determination of the binding constant for the reaction between quercetin and

Ca2+, Mg2+ and Ni2+. The values obtained were 2.20±1.77×103 for Ca2+, 1.37±0.59×103 for Mg2+ and

7.03±1.04×104 for Ni2+, and all interactions showed type 1:1 stoichiometry, as determined by titration

and by the method of continuous variations (Job’s method). The complexion effect was observed qualitatively

through a colorimetric change in the medium (yellow → neon yellow) and spectroscopically

through a bathochromic shift in the absorption band of quercetin in the presence of metals. This investigation

serves as a tool for the development and testing of materials capable of capturing toxic metal ions

or favoring the absorption of beneficial ions (in relation to the human metabolism) through the construction

of efficient bioorganic systems. The results reported herein allow understanding of this detection

system, indicating the following ascending order of the binding constants (Mg2+

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