The objective of this study was to synthesize a new water-soluble bitterness inhibitor—neohesperidin dihydrochalcone (NHDC)/glucosyl-β-cyclodextrin (G-β-CD) inclusion complex via ultrasonic-assisted technique in the ethanol aqueous solution, and also assess its bitterness-masking effect on corn peptides (CPs) using descriptive sensory analysis. Under the optimal synthetic condition, the NHDC payload was 278 mg/g and inclusion rate was 74.6%. The scanning electron microscopy (SEM) observation demonstrated that NHDC was inserted into the cavity of G-β-CD. The disposition of NHDC/G-β-CD inclusion complexes were affirmed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Furthermore, the molecular structures of the complexes were explored by Fourier transform infrared (FT-IR) and proton nuclear magnetic resonance (¹H NMR). Results clearly indicated that the formation of a multicomponent complex was held together by hydrophobic interaction or hydrogen bond. The CP-debittering assessment showed that the prepared NHDC/G-β-CD inclusion complex possessed a more superior bitterness-masking effect on CP compared to single NHDC or G-β-CD, and other bitterness inhibitors, such as phosphatidic acid, protein-phosphatidic acid complexes, tannin, and neodiosmin. Therefore, this inclusion complex has a potential use for debittering of CP-based food and drugs.

这项研究的目的是通过超声辅助技术在乙醇水溶液中合成一种新型水溶性苦味抑制剂-新皮苷二氢查尔酮（NHDC）/葡糖基-β-环糊精（G - β -CD）包合物。使用描述性感官分析对玉米肽（CP）的苦味掩盖作用。在最佳合成条件下，NHDC有效载荷为278 mg / g，包合率为74.6％。扫描电子显微镜（SEM）观察表明，NHDC被插入到G - β -CD的腔中。NHDC / G- β的处置-CD包涵体复合物通过差示扫描量热法（DSC）和X射线衍射（XRD）确定。此外，通过傅立叶变换红外光谱（FT-IR）和质子核磁共振（¹ H NMR）探索了配合物的分子结构。结果清楚地表明，多组分复合物的形成通过疏水相互作用或氢键结合在一起。CP脱苦味评估表明，与单个NHDC或G- β相比，所制备的NHDC / G - β -CD包合物对CP具有更好的苦味掩盖作用。-CD和其他苦味抑制剂，例如磷脂酸，蛋白质-磷脂酸络合物，单宁和新恶臭素。因此，这种包合物具有潜在的用途，可以使基于CP的食品和药品脱苦。