摘要
通过正交实验对β-环糊精与法夫酵母虾青素包合进行研究,确定了最佳包合条件为:β-环糊精加入量7g/50mg虾青素,温度40℃,搅拌转速600 r/min,搅拌时间5h,在此条件下包合率为87.77%。于50℃,5000 lux光照条件下对包合物进行稳定性加速实验,结果表明其稳定性与未经包合的虾青素相比提高了约20倍。采用红外光谱及X-射线衍射对虾青素和β-环糊精的物理混合物及两者包合物的结构进行分析,发现包合物的结构与相应的主客体以及主客体混合物的结构有明显不同,说明包合物形成后已构成新的固体相。
The inclusion complex of astaxanthin with β- cyclodextrin was prepared by encapsulation.The optimal conditions of encapsulation was established by the orthogonal experiment., when the amount of β-cyclodextrin was 7g/50mg astaxanthin, temperature 40℃, stirring speed 600r/min, time 5h, the inclusion rate could reach to 87.77%.The accelerative experiment of stability was carried out at 50℃,5000 lux and the result showed that the stability of astaxanthin was improved almost 20 times by encapsulation.The characterization of the inclusion complex was confirmed by IR spectroscopy and X- ray diffraction techniques.The study came into the conclusion that there was the evident difference between the structure of the inclusion complex and the single astaxanthin, β- cyclodextrin, and the mixture of the two matter.This proved that the new solid matter was constituted after inclusion.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第9期84-86,共3页
Science and Technology of Food Industry
关键词
虾青素
Β-环糊精
包合物
astaxanthin
β-cyclodextrin
inclusion complex
