Université de Toulouse-UMR 1010, Laboratoire de Chimie Agro-Industrielle, ENSIACET, INPT, INRA, 4 allée Emile Monso, 31432 Toulouse Cedex 4, France.
Bioinorg Chem Appl. 2010;2010:292760. doi: 10.1155/2010/292760. Epub 2010 Jun 16.
The purpose of present study was to stabilize curcumin food pigment by its complexation with divalent ions like (Zn(2+), Cu(2+), Mg(2+), Se(2+)), in "green media" and evaluate its stability in vitro compared to curcumin alone. The curcumin complexes were prepared by mechanical mixture of curcumin and sulfate salts of each metal (metal : curcumin 1/1mol) into unconventional and nontoxic glycerol/water solvent. Two stoichiometry of complex were obtained, 1 : 1 and 1 : 2 (metal/curcumin), respectively. On evaluation of in vitro stability, all complexes were found to provide a higher stability from curcumin alone.
本研究的目的是通过与二价离子（如（Zn(2+)、Cu(2+)、Mg(2+)、Se(2+)）形成配合物来稳定姜黄素食品色素，使其在“绿色介质”中，并与单独的姜黄素相比评估其体外稳定性。姜黄素配合物是通过将姜黄素和每种金属的硫酸盐盐（金属：姜黄素 1/1mol）机械混合到非常规和无毒的甘油/水中溶剂中来制备的。分别得到两种化学计量的配合物，即 1:1 和 1:2（金属/姜黄素）。在评估体外稳定性时，发现所有配合物都比单独的姜黄素提供更高的稳定性。
