The preparation and stability of the inclusion complex of astaxanthin with β-cyclodextrin

被引：93

作者：

Chen, Xiaolin

Chen, Rong

Guo, Zhanyong

Li, Cuiping

Li, Pengcheng ^{[1
]}

机构：

[1] Chinese Acad Sci, Inst Oceanol, Qingdao 266071, Peoples R China

[2] Acad Sinica, Grad Sch, Beijing 100039, Peoples R China

[3] Ocean Univ China, Coll Chem & Chem Engn, Qingdao 266071, Peoples R China

来源：

FOOD CHEMISTRY | 2007年 / 101卷 / 04期

关键词：

astaxanthin; beta-cyclodextrin; inclusion complex; stability;

D O I：

10.1016/j.foodchem.2006.04.020

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Inclusion complex of astaxanthin with beta-cyclodextrin was prepared. The water solubility of the inclusion complex was < 0.5 mg/ml, which is better than that of astaxanthin. Large aggregates were observed in the aqueous solution of the inclusion complex. Furthermore, the stability of the inclusion complex against temperature and light was greatly enhanced compared to that of astaxanthin. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1580 / 1584

页数：5

共 19 条

[11] Non-covalent associations of cyclomaltooligosaccharides (cyclodextrins) with carotenoids in water.: A study on the α- and β-cyclodextrin/ψ,ψ-carotene (lycopene) systems by light scattering, ionspray ionization and tandem mass spectrometry [J].