FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (4): 23-27.

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Study on Antioxidation and Kinetics of Compound Inclusion of Vitamin E with β-Cyclodextrin

 欧Yang-Yu-Zhu , MA  Cheng-Jin, SHI  Ai-Hua, HUANG  Qun   

  1. Institute of Food Science,Jishou University,Jishou 416000,China
  • Online:2007-04-15 Published:2011-12-31

Abstract: Vitamin E-β-cyclodextrin compound inclusion was gotten by inclosing the vitamin E(VE)withβ-cyclodextrin.The inclusion compound was analysed with infrared spectrum,ultraviolet spectrum and athermalization analysis.Meanwhile,the effects on the anti-oxidation stabilization of the inclusion compound for the oxidizer dosage and on the reaction temperatures were studied.The results showed that with the increasing of oxidizer dosage,the absorbtion of VE becomes larger.And by keeping VE and the inclusion compound in 1ml of 0.1mol/L KCIO3 solution for 7 hours,the absorbency of VE and its inclusion compound are increased 9.99% and 4.72%,respectively.In the same concentration of KCIO3 solution,with the increasing of the temperature, the concentrations of VE and its inclusion compound are declining slowly.Under 100℃for 7 hours,the concentration of VE and its inclusion compound are declined 13.23% and 6.78%,respectively.The study on kinetics of oxidation reaction showed that the oxidation reactions of VE and its inclusion compound byβ-Cyclodextrin are secondary reactions,and the reaction rate constants under 100℃are 0.1575 L/mol·h and 0.0994 L/mol·h,respectively.

Key words: VE; inclusion compound of&beta, -Cyclodextrin; kinetics; antioxidation;