食品工业科技2011，Vol.32Issue(7)：103-104,108,3.
羟丙基-β-环糊精对虾青素稳定性的影响
Effect of hydroxypropyl-β-cyclodextrin on stability of astaxanthin
摘要
Abstract
The astaxanthin/hydroxypropyl -β- cyclodextrin complex was prepared using hydroxypropyl -β-cyclodextrin as wall material. The stability of the complex was investigated. Hermogravimetry/differential thermal analysis indicated that the formation of complex improved the thermal decomposition start temperature by at least 40℃,reached up to 290℃.The light/thermal test showed that inclusion increased the stability of astaxanthin, and regulated the release of astaxanthin.The stability of astaxanthin/hydroxypropyl-β-cyclodextrin complex was higher than parent astaxanthin.关键词
虾青素/羟丙基-β-环糊精/包合物/稳定性Key words
astaxanthin/hydroxypropyl-β-cyclodextrin/complex/stability分类
轻工纺织引用本文复制引用
袁超,金征宇,徐学明..羟丙基-β-环糊精对虾青素稳定性的影响[J].食品工业科技,2011,32(7):103-104,108,3.基金项目
"十一五"国家科技支撑计划项目(2006BAD27B06). （2006BAD27B06）
