红曲色素与β-环糊精包合物的研究  

Study on inclusion compound of monascus pigment with β-cyclodextrin

作　　者：乔华[1] 李美萍[1] 冯彦琳[1] 寇建仁[1] 张生万[1] 

机构地区：[1]山西大学化学化工学院,山西太原030006

出　　处：《食品工业科技》2006年第7期161-163,166,共4页Science and Technology of Food Industry

基　　金：山西省自然科学基金(20041013)。

摘　　要：采用饱和溶液搅拌法制备了红曲色素与β-环糊精的包合物,利用紫外、红外光谱对包合物进行了表征,并对红曲色素被包合前后的水溶性及耐光照、氧化、介质极性、温度、pH、金属离子等性能进行了考察。结果表明,红曲色素被β-环糊精包合后在水中的溶解度由2.861μg/mL提高到39.503μg/mL,耐光照、耐氧化及介质极性改变的稳定性明显提高,而耐热、耐酸碱、耐金属离子性能也得到了不同程度的改善。By the method of saturated solution,the inclusion compound of monascus pigment with β- - cyclodextrin was prepared. The paper confirmed the inclusion compound by UV and IR spectroscopy, and reviewed the solubility of monascus pigment, with and without the inclusion of β--cyclodextrin, in aqueous solution and the affecting factors on monascus pigment such as light, oxygen and, medium polarity,heat, pH value and metal ion et al. The results indicated that the inclusion compound of monascus pigment with β-cyclodextrin was formed. The solubility of monascus pigment in inclusion form increased from 2.861μg/mL to 39,503μg/mL. And the stability of monascus pigment under light, oxygen and different medium polarity was improved greatly, while the affecting factor such as heat, pH value and common metal ion had certain improvements,

关 键 词：红曲色素 Β-环糊精 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]