β-酸-番茄红素/HP-β-CD复合包合物的制备及稳定性

摘要/Abstract

摘要： 研磨法制备了β-酸-番茄红素/羟丙基-β-环糊精(HP-β-CD)复合包合物，采用紫外/可见光谱(UV-Vis)、傅立叶变换红外光谱(FT-IR)、X-射线粉末衍射(XRD)、扫描电镜(SEM)及核磁共振(1H NMR)等方法对其结构进行了表征，评价了该复合包合物水溶液中β-酸和番茄红素在光、热和酸碱性环境下的稳定性。结果表明，成功制备了β-酸-番茄红素/HP-β-CD复合包合物，且明显改善了β-酸和番茄红素的水溶性；其中，β-酸的水溶性可达3.47 mg/mL，番茄红素可达0.53 mg/mL。相较于紫外光照射和自然光条件下，复合包合物水溶液避光放置16 d后，其中β-酸和番茄红素的保留率分别在80%和60%以上；而在10 ~ 90 °C的温度范围内持续保温12 h后，也均可保留70%以上。在酸性条件下，β-酸会结晶析出，因此较低的pH值(pH ? 5)会对复合包合物中β-酸的稳定性产生明显影响，而酸碱对番茄红素的影响不明显。上述结果表明，β-酸-番茄红素/HP-β-CD复合包合物对改善β-酸和番茄红素的光、热稳定性产生了积极的影响，该复合包合物更适宜用于中性和偏碱性的食品体系。

关键词: β-酸, 番茄红素, HP-β-CD, 复合包合物, 稳定性

Abstract: The β-acids-lycopene/hydroxypropyl-β-cyclodextrin (HP-β-CD) complex inclusion compound was prepared by grinding method, and its structure was characterized by the methods of ultraviolet/visible spectroscopy (UV-Vis), Fourier transform infrared spectroscopy (FT-IR), x-ray powder diffraction (XRD), scanning electron microscopy (SEM) and nuclear magnetic resonance (1H NMR). Then the stability of β-acids and lycopene in an aqueous solution of the complex inclusion compound was evaluated under a photo, thermal and acids-alkaline conditions. The results showed that the β-acids-lycopene/HP-β-CD composite inclusion compound was successfully prepared, and the water solubility of β-acids and lycopene was significantly improved; while the water solubility of β-acids and lycopene could reach 3.47 mg/mL, 0.53 mg/mL, respectively. The inclusion complex could retain more than 80% for β-acids and 60% for lycopene after standing in the dark for 16d, as well as maintain both of them more than 70% under the condition of heated treatment at 10 ~ 90 °C for 12 h. At the lower pH value (pH < 5), β-acids could form crystals to influence the stability of the inclusion complex. However, the acid-base condition had no significant effect on lycopene. These results indicated that β-acids-lycopene/HP-β-CD inclusion complex has a positive effect on improving the photothermal stability of β-acids and lycopene, and it could be more suitable for neutral or alkaline pH foods.

Key words: β-acids, lycopene, HP-β-CD, complex inclusion compound, stability

中图分类号:

TS202.3

李万茸田秉仁许丹王杰程建华刘玉梅. β-酸-番茄红素/HP-β-CD复合包合物的制备及稳定性[J]. 食品科学, 0, (): 0-0.

Wan-Rong LI Dan XU Liu Yumei. Preparation and stability of β-acids-lycopene/HP-β-CD complex inclusion compound[J]. FOOD SCIENCE, 0, (): 0-0.

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