The Formation Mechanism of Epigallocatechin - 5-Hydroxymethylfurfural C Omplex Es  By Molecular Simulation Combined with S Pectroscopy  Techniques

Abstract

The complexes of epigallocatechin (EGC) and 5-hydroxymethylfurfural (5-HMF) was constructed in water-soluble and ethanol-soluble systems to study the effect of EGC on the chemical structure of food harmful substance 5-HMF. The results showed that EGC and 5-HMF can be combined by non-covalent way in water-soluble and ethanol-soluble systems, and the main force was hydrogen bond. Scanning electron microscope (SEM), X-ray diffractometer (XRD) and differential scanning calorimeter (DSC) displayed that EGC combined with 5-HMF in the form of co-amorphous complexes. Fourier transform infrared (FTIR) spectroscopy, 1H-NMR spectroscopy and molecular dynamics (MD) simulation confirmed that EGC can form O-H...O hydrogen bonds with adjacent 5-HMF molecules. Thin-layer chromatography (TLC) further proved that no free 5-HMF was observed after EGC and 5-HMF formed complexes. The results indicated that EGC and 5-HMF formed an EGC-5-HMF co-amorphous complexes through intermolecular hydrogen bonding, which could change the stability of free 5-HMF and EGC presents favorable potential for the control of 5-HMF in food.

Keywords: tea polyphenols, non-covalent interactions, hydrogen bond, intermolecular forces, complexes, Molecular dynamics