二氢杨梅素-β-环糊精包络物抗氧化稳定性及其动力学研究  

Study on the Antioxidation Stability of β-Cyclodextrin Inclusion Complex of Dihydromyricetin and Its Dynamics

作　　者：欧阳玉祝[1] 麻成金[1] 李志平[1] 杨朝霞[1] 刘炫程[1] 

机构地区：[1]吉首大学食品科学研究所

出　　处：《食品与发酵工业》2006年第10期37-40,共4页Food and Fermentation Industries

摘　　要：考查了二氢杨梅素及其β-环糊精包络物抗氧化稳定性,结果表明:在20℃温度下,二氢杨梅素及其包络物溶液用0.08 mol/L KClO3氧化5 h,二氢杨梅素的浓度分别减少13.91%和12.84%;在60℃温度下,用0.1mol/L KClO3反应6 h,二氢杨梅素的浓度分别减少26.58%和22.79%。氧化反应动力学研究表明,二氢杨梅素及其包络物的氧化反应为一级反应,40℃和60℃时的反应速率常数分别为0.483 3、0.280 8 h-1和0.489 8、0.392 1 h-1。The antioxidation stability of the dihydromyricetin and its inclusion complex by β-cyclodextrin was investigated. The results showed that the concentration of dihydromyricetin and its inclusion complex reduced 13.9196 and 12.84 % at 20℃ treated with 0.08 mol/L KClO3 for 5 h. It reduced 26.58 % and 22.79 % at60℃, 6 h treated with 0.1 mol/L KClO3. The study of dynamics of oxidizing reaction showed that the oxidizing reaction was a first-order reaction. When reacted at 40℃ and 60℃ , the rate constant of dihydromyricetin and its inclusion complex by β-cyclodextrin was 0. 483 3 h^- 1,0. 280 8 h^- 1 and 0. 489 8 h^- 1,0. 392 1 h^-1, respectively.

关 键 词：二氢杨梅素 Β-环糊精包络物 稳定性 动力学 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]