β-胡萝卜素包合物的制备及稳定性研究  

Preparation of Inclusion Compound of β-carotene and Study on Its Stability

作　　者：周叶红[1] 王秀萍 双少敏[1] 

机构地区：[1]山西大学医院,太原市030006 [2]山西省心血管病医院,太原市030024

出　　处：《中国药房》2007年第34期2676-2678,共3页China Pharmacy

基　　金：国家自然科学基金资助项目(20575038)

摘　　要：目的:制备β-胡萝卜素包合物并考察其稳定性。方法:用改进的饱和水溶液法,制备了β-胡萝卜素与β-环糊精的固体包合物,并用紫外分光光度法考察了包合物的稳定性,测定了包合物中β-胡萝卜素的含量。结果:包合物中β-胡萝卜素的含量为5.54%,其被包合后在加热、光照和氧化剂存在条件下稳定性得到改善,β-胡萝卜素的保留率分别提高了34.4%、1.8%和64.2%。结论:β-胡萝卜素被β-环糊精包合后可以提高稳定性。OBJECTIVE ： To prepare the inclusion compound of β - carotene and study its stability. METHODS ： Inclusion compound of β - carotene with β- CD was prepared by improved saturated water solution method. The stability of the inclusion compound was investigated by UV speetrophotometry and the content of β- carotene was determined as well. RESULTS： In the inclusion compound, the content of β- carotene was 5.54%. The stability of cyclodextrin complexed β- carotene under heating, exposure to ultraviolet light and oxidizing agent was improved, and the remaining rate of β- carotene increased by 34.4%, 1.8%, and 64.2%, respectively. CONCLUSION： The stability of β-carotene was increased after encapsulation with β- CD.

关 键 词：环糊精 Β-胡萝卜素 包合物 

分 类 号：R943[医药卫生—药剂学] R917[医药卫生—药学]