中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 番茄红素β-环糊精包合物的超声制备及稳定性研究 食品科学 2011,32 (2) 36-38
Position: Home > Articles > Ultrasonic-assisted Preparation and Stability Evaluation of Lycopene/β-Cyclodextrin Inclusion Complexes FOOD SCIENCE 2011,32 (2) 36-38

番茄红素β-环糊精包合物的超声制备及稳定性研究

作  者：
靳学远;刘红;秦霞
单  位：
淮南联合大学化工系
关键词：
超声;番茄红素;β-环糊精;包合;稳定性
摘  要：
为提高番茄红素的稳定性,采用超声法制备番茄红素β-环糊精包合物,并对其稳定性进行研究。采用L9(34)正交试验对超声法制备番茄红素β-环糊精包合物工艺进行优选,以包合率为指标,考察超声功率、超声时间、番茄红素与β-环糊精物质的量的比对番茄红素包合的影响。结果得到包合的最佳工艺条件为超声功率250W、超声时间25min、番茄红素与β-环糊精物质的量的比1:150,番茄红素的包合率可达73.6%,包合的番茄红素在60d内保留率达到92.2%。超声法制备番茄红素β-环糊精包合物是一种适宜的提高番茄红素的稳定性的方法。
译  名：
Ultrasonic-assisted Preparation and Stability Evaluation of Lycopene/β-Cyclodextrin Inclusion Complexes
作  者：
JIN Xue-yuan,LIU Hong,QIN Xia(Department of Chemistry Engineering,Huainan Union University,Huainan 232001,China)
关键词：
ultrasonic;lycopene;β-cyclodextrin;inclusion;stability
摘  要：
Recently,β-cyclodextrin inclusion has become a popular strategy to improve the stability of lycopene.In this study,lycopene was prepared into lycopene/β-cyclodextrin inclusion complexes by means of ultrasonic treatment.The preparation process was optimized by single factor and orthogonal array design experiments,in which the effects of ultrasonic power,ultrasonic treatment time and the molar ratio of lycopene toβ-cyclodextrin on inclusion rate were explored,and the lycopene/β-cyclodextrin inclusion complexes prepared were subjected to stability evaluation.The optimalinclusion conditions determined were as follows:ultrasonic power,250 W;ultrasonic treatment time,25 min;and the molar ratio of lycopene toβ-cyclodextrin,1:150.A maximum inclusion rate of 73.6%was achieved under these conditions.The included lycopene exhibited a retention rate of 92.2%in 60 d.This study suggests that the preparation of lycopene/β-cyclodextrin inclusion complexes under the assistance of ultrasonic seems to be a promising method for improving the stability of lycopene.

相似文章

导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46