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The preparation and stability of the inclusion complex of astaxanthin with beta-cyclodextrin
Chen, Xiaolin; Chen, Rong; Guo, Zhanyong; Li, Cuiping; Li, Pengcheng
2007
发表期刊FOOD CHEMISTRY
ISSN0308-8146
卷号101期号:4页码:1580-1584
文章类型Article
摘要Inclusion complex of astaxanthin with beta-cyclodextrin was prepared. The water solubility of the inclusion complex was < 0.5 mg/ml, which is better than that of astaxanthin. Large aggregates were observed in the aqueous solution of the inclusion complex. Furthermore, the stability of the inclusion complex against temperature and light was greatly enhanced compared to that of astaxanthin. (c) 2006 Elsevier Ltd. All rights reserved.; Inclusion complex of astaxanthin with beta-cyclodextrin was prepared. The water solubility of the inclusion complex was < 0.5 mg/ml, which is better than that of astaxanthin. Large aggregates were observed in the aqueous solution of the inclusion complex. Furthermore, the stability of the inclusion complex against temperature and light was greatly enhanced compared to that of astaxanthin. (c) 2006 Elsevier Ltd. All rights reserved.
关键词Astaxanthin Beta-cyclodextrin Inclusion Complex Stability
学科领域Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
DOI10.1016/j.foodchem.2006.04.020
URL查看原文
收录类别SCI
语种英语
WOS记录号WOS:000241764100035
引用统计
被引频次:92[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.qdio.ac.cn/handle/337002/5524
专题实验海洋生物学重点实验室
海洋生物技术研发中心
作者单位1.Chinese Acad Sci, Inst Oceanol, Qingdao 266071, Peoples R China
2.Acad Sinica, Grad Sch, Beijing 100039, Peoples R China
3.Ocean Univ China, Coll Chem & Chem Engn, Qingdao 266071, Peoples R China
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Chen, Xiaolin,Chen, Rong,Guo, Zhanyong,et al. The preparation and stability of the inclusion complex of astaxanthin with beta-cyclodextrin[J]. FOOD CHEMISTRY,2007,101(4):1580-1584.
APA Chen, Xiaolin,Chen, Rong,Guo, Zhanyong,Li, Cuiping,&Li, Pengcheng.(2007).The preparation and stability of the inclusion complex of astaxanthin with beta-cyclodextrin.FOOD CHEMISTRY,101(4),1580-1584.
MLA Chen, Xiaolin,et al."The preparation and stability of the inclusion complex of astaxanthin with beta-cyclodextrin".FOOD CHEMISTRY 101.4(2007):1580-1584.
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