β-环糊精与熊果酸在乙醇溶液中的包合效果研究  

Study on inclusion effect of β-cyclodextrins and ursolicacid in ethanol solution

作　　者：彭雪萍[1] 王花俊[1] 纵伟[1] 吕杨[1] 吴凡[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国食品添加剂》2010年第5期157-159,共3页China Food Additives

基　　金：国家自然科学基金项目(20876152)

摘　　要：为了研究β-环糊精(β-CD)与熊果酸(UA)的包合效果,根据环糊精内疏水,外亲水的特殊性质,将亲脂性客体熊果酸在常温常压下与其搅拌包合形成超分子体,采用紫外光谱法研究了熊果酸与β-环糊精在不同摩尔比、不同pH环境下的包合效果及包合对熊果酸紫外吸收的影响。结果表明:随着UA:β-CD摩尔比的增加,吸光值随之增强,增色效果明显,当摩尔比达到1∶1时,吸光值趋于稳定;弱酸环境下对熊果酸与β-环糊精的包合有利;包合对熊果酸紫外吸收强度有所减弱,包合物性质稳定。To study the effect of inclusion of β-cyclodextrin（β-CD）and ursolic acid（UA）,mixing the lipophilicity guest ursolic acid with β-cyclodextrin to form overtake molecule acceptor,due to the special characteristic of cyclodextrin of inside hydrophilic and outside hydrophobic in room temperature and normal pressure,and the effect of inclusion of β-cyclodextrin and ursolic acid,in function of pH,ratio of guest and host were investigated by UV spectra method.The results showed that the absorbance increased obviously with the inxreased molar ratio of ursolic acid and β-cyclodextrin,and the trend became stable until the molar ratio was 1 ∶1.weakacid condition was beneficial to the inclusion reaction,and the absorb ability of ursolic acid became decreased after ursolic acid was included by β-cyclodextrin.The inclusion complex product obtained in this paper showed good chemical stabilization.

关 键 词：Β-环糊精 熊果酸 包合物 

分 类 号：TQ461[化学工程—制药化工]