Characterization of the Interactions between Titanium Dioxide Nanoparticles and Polymethoxyflavones Using Surface-Enhanced Raman Spectroscopy

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• 作者：Xiaoqiong Cao ; Changchu Ma ; Zili Gao ; Jinkai Zheng ; Lili He ; David Julian McClements ; Hang Xiao
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：December 14, 2016
• 年：2016
• 卷：64
• 期：49
• 页码：9436-9441
• 全文大小：388K
• ISSN：1520-5118

文摘

Nanosized titanium dioxide (TiO₂) particles are commonly present in TiO₂ food additives (E171) and have been associated with potential adverse effects on health. However, little knowledge is available regarding the interactions between TiO₂ nanoparticles (NPs) and other food components, such as flavonoids. In this study, we aim to study the molecular interactions between TiO₂ anatase NPs and three structurally closely related polymethoxyflavones (PMFs, flavonoids found in citrus fruits), namely, 3′,4′-didemethylnobiletin (DDN), 5-demethylnobiletin (5DN), and 5,3′,4′-tridemethylnobiletin (TDN), using ultraviolet–visible (UV–vis) spectrometry and surface-enhanced Raman spectroscopy (SERS). In the UV–vis absorption spectra, bathochromic effects were observed after DDN and TDN conjugated with TiO₂ NPs. The results from SERS analysis clearly demonstrated that DDN and TDN could bind TiO₂ NPs with the functional groups 3′-OH and 4′-OH on ring B and formed charge-transfer complexes. However, 5DN with functional groups C═O on ring C and 5-OH on ring A could not bind TiO₂ NPs. Knowledge on the molecular interactions between TiO₂ NPs and food components, such as flavonoids, will facilitate the understanding of the fate of TiO₂ NPs during food processing and in the gastrointestinal tract after oral consumption.