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WU Chun-ning，LIN Xiang-yang，WANG Chang-chun，ZHENG Wei-dong，YE Nan-hui，WU Jia
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Abstract:
The preparation of inclusion complex of grape seed extract (GSE) with HP-β-CD was optimized by orthogonal array design based on one-factor-at-a-time experiments. Incubation in a 20% aqueous solution of HP-β-CD at 40 ℃ for 2 h was found optimal for the preparation of GSE inclusion complex. The interaction between HP-β-CD and GSE was analyzed by IR spectroscopy (FT-IR), field emission scanning electron microscopy (FESEM) and X-ray diffraction (XRD). The aqueous solubility of GSE was increased to 251.5 μg/mL from 87.91 μg/mL as a result of this inclusion treatment, which was accompanied by a remarkable improvement in its stability.
Key words: grape seed extract (GSE)；HP-&beta, -CD；inclusion complex
WU Chun-ning，LIN Xiang-yang，WANG Chang-chun，ZHENG Wei-dong，YE Nan-hui，WU Jia. Synthesis and Identification of HP-β-CD Inclusion Complex of Grape Seed Extract[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201320002.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201320002
https://www.spkx.net.cn/EN/Y2013/V34/I20/7
