虾青素与羟丙基-β-环糊精包合物的制备及稳定性。
Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin.
机构信息
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
出版信息
Food Chem. 2008 Jul 15;109(2):264-8. doi: 10.1016/j.foodchem.2007.07.051. Epub 2007 Jul 27.
The inclusion complex of astaxanthin (ASX) with hydroxypropyl-β-cyclodextrin (HP-β-CD) was prepared. Infrared spectroscopy (IR) proved the formation of the inclusion complex. The water solubility of the inclusion complex was >1.0mg/ml, which is much better than that of ASX. The solid state thermal behaviour of the inclusion complex was investigated by thermogravimetric/differential thermal analysis (TG/DTA). The starting decomposition temperature of ASX was enhanced to about 290°C. The stability of the inclusion complex in solution was also tested. Forming of the inclusion complex greatly enhanced the stability of ASX against light and oxygen. Furthermore, the release of ASX from the inclusion complex was controlled.
虾青素（ASX）与羟丙基-β-环糊精（HP-β-CD）的包合物被制备。红外光谱（IR）证明了包合物的形成。包合物的水溶性>1.0mg/ml，这比 ASX 要好得多。用热重/差热分析（TG/DTA）研究了包合物的固态热行为。ASX 的起始分解温度提高到约 290°C。还测试了包合物在溶液中的稳定性。包合物的形成大大提高了 ASX 对光和氧的稳定性。此外，还控制了 ASX 从包合物中的释放。
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