中国食品添加剂Issue(3)：127-131,5.
纳他霉素-羟丙基-β-环糊精包合物的制备及其抑菌性能研究
Studies on preparation and bacteriostatic properties of inclusion complex of natamycin and hydroxypropyl-β-cyclodextrin
摘要
Abstract
Natamycin is a polyene macrolide antibiotic.The study is to improve its solubility and stability in the water,and increase the bioavailability.Hydroxypropyl-β-cyclo-dextrin was used as the raw material,the inclusion complex of natamycin-hydroxypropyl-β-cyclodextrin was prepared by freeze-drying method.The ultraviolet spectrum analysis and differential thermal analysis showed that Natamycin was totally included into the complex and the inclusion rate was 100％,Solubility was more than 60g/L; the concentration was 28.31 mg/L after 60d.Under the 105 cfu/mL bacteria concentration,the inclusion complex and the control were sensitive to Candida albicans,yeast,Aspergillus niger,green trichoderma viride and sickle bacteria,MIC value was 2mg/kg.the Bacteriostatic effect is the worst on Aspergillus oryzae,MIC value was 12mg/kg.This indicted that the inclusion complex can obviously improve the solubility and stability of natamycin,and the inhibition effect on fungi was not changed after the inclusion complex formed.关键词
纳他霉素/包合物/羟丙基-β-环糊精Key words
natamycin/ inclusion complex / hydroxypropyl-β-cyclodextrin分类
轻工纺织引用本文复制引用
李飞,毛勇,王燕,张美丽,邓媛..纳他霉素-羟丙基-β-环糊精包合物的制备及其抑菌性能研究[J].中国食品添加剂,2013,(3):127-131,5.基金项目
陕西省科学院技术创新产业化专项(2010K-13). （2010K-13）
