Inclusion Process of curcuminoid-β-Cyclodextrin Complex and its Stability

被引：1
|
作者：
Li, Xiangzhou [1 ]
Kuang, Chuntao [1 ]
Yang, Junjun [2 ]
Guo, Yuanliang [1 ]
Yang, Yanhong [1 ]
机构：
[1] Cent S Univ Forestry & Technol, Coll Mat Sci & Engn, Changsha 410004, Hunan, Peoples R China
[2] Hezhou Univ, Dept Chem & Bioengn, Hezhou 542800, Peoples R China
来源：
NEW MATERIALS AND ADVANCED MATERIALS, PTS 1 AND 2 | 2011年 / 152-153卷
基金：
国家科技攻关计划; 国家教育部博士点专项基金资助;
关键词：
Curcuminoid; beta-Cyclodextrin; Inclusion process; Stability; PHOTOCHEMICAL STABILITY; INHIBITION; DIARYLHEPTANOIDS; DEGRADATION; ANTIOXIDANT; LONGA;
D O I：
10.4028/www.scientific.net/AMR.152-153.1487
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
Curcuminoid is an important natural product, but it is water insoluble, and sensitive to light, pH, solvent system, and oxygen. The inclusion process of curcuminoid-beta-CD complex was investigated by the orthogonal experiment, and the stability of curcuminoid-beta-CD complex was studied under different conditions. The results show that the encapsulation rate is 87.34% under optimized conditions of temperature 50 degrees C, time 1.5 h and material ratio 1:30(w(curcuminoi)d : w(beta-CD)) The stability of curcuminoid-beta-cyclodextrin complex increases compared to curcuminoid. Therefore, the complex formation of curcuminoid with beta-CD is an effective method to improve the stability of curcuminoid.
引用
收藏
页码：1487 / +
页数：3
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