摘要
目的:研究β-环糊精(β-CD)和羟丙基β-环糊精(HP-β-CD)对纳他霉素的增溶作用。方法:采用紫外分光光度测定纳他霉素含量,相溶解度法研究β-环糊精(β-CD)和羟丙基β-环糊精(HP-β-CD)对纳他霉素的包合作用、增溶作用及包合过程中热力学参数变化。结果:纳他霉素的溶解度随着β-环糊精浓度的增加而呈线性增加,相溶解度图呈AL型;纳他霉素的溶解度与羟丙基β-环糊精浓度在一定范围内呈线性,但随着羟丙基β-环糊精浓度的增加呈负向偏离型,相溶解度图呈AN型。纳他霉素与2种环糊精在包合过程中的吉布斯自由能变化(ΔG)、焓变(ΔH)均为负值,纳他霉素与β-CD在包合过程中的熵变(ΔS)为负值,而与HP-β-CD包合过程中的熵变(ΔS)为正值。结论:纳他霉素与2种环糊精增溶作用明显。
Objective：To study enhancing the effect of β cyclodextrin（β CD） and hydroxypropyl β cyclodextrin（HP β CD）on the solubility of natamycin. Methods：The content of natamycin was determined by the UV chromatography method. The phase solubility method was used to study intermolecular reaction between the host and guest agents,the soluble effects of 2CDs on natamycin and thermodynamic profiles in the complexation. Results：The solubility of natamycin in aqueous solutions was linearly increased with the concentration of β CD increased,showing a plot of the typical AL type phase solubility. The solubility of natamycin in aqueous solutions was linear within a certain range with the concentration of HP β CD increased,but with the increase in HP β CD concentration showed negative deviation from type,showing AN type phase solubility. The thermodynamic parameters of ΔG and ΔH in the complexations of natamycin with CDs gave a negative value. The thermodynamic parameter of ΔS in the complexation of natamycin with β CD gave a negative value,while ΔS in the complexation of natamycin with HP β CD gave a positive value. Conclusion：The solubilization of complexation was obvious.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第3期181-183,187,共4页
Science and Technology of Food Industry
基金
陕西省科学院计划项目(2010K-13)
