Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin

被引：128
|
作者：
Yuan, Chao [1 ]
Jin, Zhengyu [1 ]
Xu, Xueming [1 ]
Zhuang, Haining [1 ]
Shen, Wangyang [1 ]
机构：
[1] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
来源：
FOOD CHEMISTRY | 2008年 / 109卷 / 02期
关键词：
astaxanthin; hydroxypropyl-beta-cyclodextrin; inclusion complex; infrared spectroscopy; thermal analysis; stability;
D O I：
10.1016/j.foodchem.2007.07.051
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The inclusion complex of astaxanthin (ASX) with hydroxypropyl-p-cyclodextrin (HP-P-CD) was prepared. Infrared spectroscopy (IR) proved the formation of the inclusion complex. The water solubility of the inclusion complex was > 1.0 mg/ml, which is much better than that of ASX. The solid state thermal behaviour of the inclusion complex was investigated by thermogravimetric/differential thermal analysis (TG/DTA). The starting decomposition temperature of ASX was enhanced to about 290 degrees C. The stability of the inclusion complex in solution was also tested. Forming of the inclusion complex greatly enhanced the stability of ASX against light and oxygen. Furthermore, the release of ASX from the inclusion complex was controlled. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：264 / 268
页数：5
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