一个新的β—环状糊精包合体系构建研究  

Study on a new inclusion system of β-cyclodextrin

作　　者：曹劲松[1] 彭志英[1] 

机构地区：[1]华南理工大学食品工程系,广州510641

出　　处：《食品工业科技》1997年第1期24-27,共4页Science and Technology of Food Industry

摘　　要：构建出β—环状糊精与胆固醇的包合体系并研究了它的基本特征。差示热扫描量热分析(DSC)表明,β—环状糊精/胆固醇包合物形成的最佳分子摩尔比为3:1。文中还讨论了β—环状糊精/胆固醇包合体系在食品中的应用及前景。The data from Differential Scanning Calorimetry (DSC) showed that the optimum ratio of β—cyclodextrin to cholesterol was three to get the best inclusion of cholesterol.A structure model of the inclusion complex was suggested,in this paper,some examples was also given for use of the new inclusion system of β—cyclodextrin in food industry.

关 键 词：胆固醇 Β-环状糊精 包合物 食品添加剂 

分 类 号：TS202[轻工技术与工程—食品科学]