大豆苷元β-环糊精包合物的制备和鉴定  

Preparation and Characterization of Inclusion Complex of Daidzein with β-cyclodextrin

作　　者：雷英杰[1] 俞玫[1] 赵康[1] 

机构地区：[1]天津大学药物科学与技术学院

出　　处：《食品科学》2005年第10期134-137,共4页Food Science

摘　　要：采用饱和水溶液法,通过调节溶液pH值制备出大豆苷元-β-环糊精包合物,并用紫外光谱、红外光谱、差示扫描量热和X-射线衍射分析等方法加以鉴定。制备大豆苷元-β-环糊精包合物的产率为90.15%,包合物在水中的溶解度明显大于大豆苷元单体。The inclusion complex of daidzein with β -cyclodextrin was prepared through the saturated solution method by means of neutralization and characterized by DSC, IR, UV and X-ray analysis respectively. The average inclusion rate of the complex was 90.15% and the water-solubility of inclusion complex was greater than that of daidzein.

关 键 词：大豆苷元 Β-环糊精 包合物 

分 类 号：O625.312[理学—有机化学]