摘要
用β-环糊精对维生素E(VE)进行包络,制备了VE-β-环糊精包络物,并用红外光谱、紫外光谱和差热分析对包络产物进行了表征。考察了氧化剂用量和反应温度对包络物抗氧化稳定性的影响。实验结果表明:随氧化剂用量增加,VE的吸光度不断增大,用1ml 0．1mol/L KClO_3溶液反应7h,VE及其包络物的吸光度分别增大9．99%和4．72%。在相同浓度的KClO_3溶液作用下,随着温度的不断升高,VE及其包络物的浓度不断减小,但包络物的浓度减小速度比较缓慢。在100℃下反应7h,VE的浓度减小了13．23%,包络物的浓度减小了6．78%。氧化反应动力学研究表明,VE和包络物的氧化反应都为二级反应,在100℃温度下的反应速率常数分别为0．1575 L/mol·h和0．0994 L/mol·h。
Vitamin E-β-cyclodextrin compound inclusion was gotten by inclosing the vitamin F（VE） with β-cyclodextrin. The inclusion compound was analysed with infrared spectrum, ultraviolet spectrum and athermalization analysis. Meanwhile, the effects on the anti-oxidation stabilization of the inclusion compound for the oxidizer dosage and on the reaction temperatures were studied. The results showed that with the increasing of oxidizer dosage, the absorbtion of VE becomes larger. And by keeping VE and the inclusion compound in lml of 0. lmol/L K ClO3 solution for 7 hours, the absorbency of VE and its inclusion compound are increased 9.99% and 4.72%, respectively. In the same concentration of KClO3 solution, with the increasing of the temperature, the concentrations of VE and its inclusion compound are declining slowly. Under 100℃ for 7 hours, the concentration of VE and its inclusion compound are declined 13.23% and 6.78%, respectively. The study on kinetics of oxidation reaction showed that the oxidation reactions of VE and its inclusion compound by β-Cyclodextrin are secondary reactions, and the reaction rate constants under 100℃ are 0.1575 L/mol · h and 0.0994 L/mol · h, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第4期23-27,共5页
Food Science
基金
湖南省教育厅资助课题(02C003)
关键词
VE-β-环糊精包络物
动力学
抗氧化
VE
inclusion compound of β-Cyclodextrin
kinetics
antioxidation
