Characterization and antioxidant activity of dihydromyricetin–lecithin complex


Dihydromyricetin is a natural antioxidant with good prospects in food industry. But its poor lipophilic property limits its application in lipophilic food. In this study, the dihydromyricetin–lecithin complex was prepared to improve the hydrophobicity of dihydromyricetin. The physicochemical properties of the complex were analyzed by ultraviolet–visible spectrometry, infrared spectrometry, scanning electron microscopy, differential scanning calorimetry, X-ray diffractometry. The result showed that dihydromyricetin and lecithin in the complex were combined by non-covalent bond, did not form a new compound and the solubility of dihydromyricetin in n-octanol was significantly enhanced. It was found that the dihydromyricetin–lecithin complex was an effective scavenger of DPPH radicals with an IC50 of 22.60 μg/mL. In the Rancimat antioxidant test using lard oil as substrate, the performance of the complex with protection factor of 6.67 was superior to that of butylated hydroxytoluene with protection factor of 5.54.

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Ultraviolet–visible spectrometry


Infrared spectrometry


Scanning electron microscopy


Differential scanning calorimetry


X-ray diffractometry


Butylated hydroxytoluene




Butylated hydroxyanisole


Tertiary butylhydroquinone


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The financial supports provided by Foundation of Henan Educational Committee (No. 2009A550005) and the Science and Technology Plan of Henan Institute of Science and Technology (No. 7040) were greatly appreciated. Thanks to Professor Yousheng Zhang of Guangdong Academy of Agricultural Sciences for dihydromyricetin standard.

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Correspondence to Benguo Liu.

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Liu, B., Du, J., Zeng, J. et al. Characterization and antioxidant activity of dihydromyricetin–lecithin complex. Eur Food Res Technol 230, 325–331 (2009).

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  • Dihydromyricetin
  • Lecithin
  • Complex
  • Flavonoid
  • Antioxidant