大环糊精和那他霉素包合作用的研究  

Study on inclusion interaction of large-ring cyclodextrins and natamycin

作　　者：李学红[1] 吴宗帅[1] 陆勇[1] 刘延奇[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品工业科技》2012年第20期112-115,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(31171757/C200210);2011年郑州市科技创新团队

摘　　要：研究了大环糊精和那他霉素的相互作用。利用相溶解度法研究了大环糊精对那他霉素的增溶作用及包合过程中热力学参数的变化,并对包合物进行紫外、红外光谱鉴定。结果表明,在水溶液中,大环糊精能增加那他霉素的溶解度,随着大环糊精浓度的增加出现负的偏离,相溶解度曲线呈AN型。进一步通过对热力学参数进行分析,初步探讨了包合过程的驱动力。紫外光谱和傅里叶红外光谱分析结果也证明了大环糊精包合物的形成。The interaction of natamycin with large-ring cyclodextrins（LR-CD） was studied. The enhancing effect of LR-CD on the solubility of natamycin was investigated by the phase-solubility diagram. Thermodynamic parameters in the complexation were obtained. The formation of the inclusion compound was confirmed by UV-Visibie spectra,FIR absorption spectra. The results showed that the solubility of natamycin increased in aqueous solutions with added LR-CD and the phase solubility diagram exhibited negative deviation from linearity with the increase in LR-CD concentration,showing type AN diagram. Analysis of the thermodynamic dates preliminarily inquired into the main driving force of the inclusion complexation, The formation of the inclusion complex was confirmed by UV-Visible and Fourier Transform Infrared Spectroscopy（FIR）.

关 键 词：那他霉素 大环糊精 相溶解度 紫外和红外光谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]