食品科学2011，Vol.32Issue(17)：199-203,5.
叶黄素-β-环糊精包合物的制备及其光谱研究
Preparation and Spectral Studies of Lutein-β-cyclodextrin Inclusion
摘要
Abstract
β-cyclodextrin was used as the host to prepare lutein-β-cyclodextrin inclusion by means of ultrasonic.The structure of lutein-β-cyclodextrin inclusion was characterized by Fourier transform infrared spectroscopy,differential scanning calorimetry,and X-ray diffraction spectroscopy.The results indicated that the optimal inclusion conditions were lutein-to-β-cyclodextrin ratio of 1：1,ultrasonic power of 400 W,and ultrasonic treatment time of 40 min.Under the optimal inclusion conditions,the yield of lutein-β-cyclodextrin was 75.8%.The spectral characteristics of the product revealed that lutein and β-cyclodextrin could form inclusion with a ratio of 1：1 and the inclusion constant was 346.97 L/mol.The stability and water solubility of lutein was significantly increased through the inclusion reaction.关键词
叶黄素/β-环糊精/包合物/包结常数Key words
lutein/β-cyclodextrin/inclusion compound/inclusion constant分类
轻工纺织引用本文复制引用
张多婷,韩静,项文娟,张碉..叶黄素-β-环糊精包合物的制备及其光谱研究[J].食品科学,2011,32(17):199-203,5.基金项目
沈阳市科技局大型仪器共享项目 （）
辽宁省教育厅科学技术研究项目 （）
