摘要
纳他霉素(Natamycin)是一种多烯大环内酯类抗生素,为了提高其在水中的溶解度和稳定性,增加其生物利用度,以羟丙基-β-环糊精为包合剂,采用冷冻干燥法制备纳他霉素-羟丙基-β-环糊精包合物。通过差热分析法和紫外光谱分析法验证,说明纳他霉素已经被羟丙基-β-环糊精完全包合。研究结果表明,包合物包合率100%,溶解度≥60g/L,60d后浓度为28.31mg/L。在105cfu/mL菌液浓度下,包合物和对照均对白色念珠菌、酵母菌、黑曲霉、绿色木霉、镰刀菌比较敏感,MIC值为2mg/kg,对米曲霉的抑菌效果最差,MIC值为12mg/kg。由此说明包合物的形成可以明显改善纳他霉素的水溶性和稳定性,且包合后不影响其对真菌的抑制效果。
Natamycin is a polyene macrolide antibiotic.The study is to improve its solubility and stability in the water,and increase the bioavailability.Hydroxypropyl-β-cyclo-dextrin was used as the raw material,the inclusion complex of natamycin-hydroxypropyl-β-cyclodextrin was prepared by freeze-drying method.The ultraviolet spectrum analysis and differential thermal analysis showed that Natamycin was totally included into the complex and the inclusion rate was 100%,Solubility was more than 60g / L;the concentration was 28.31 mg / L after 60d.Under the 105 cfu / mL bacteria concentration,the inclusion complex and the control were sensitive to Candida albicans,yeast,Aspergillus niger,green trichoderma viride and sickle bacteria,MIC value was 2mg / kg.the Bacteriostatic effect is the worst on Aspergillus oryzae,MIC value was 12mg / kg.This indicted that the inclusion complex can obviously improve the solubility and stability of natamycin,and the inhibition effect on fungi was not changed after the inclusion complex formed.
出处
《中国食品添加剂》
CAS
北大核心
2013年第3期127-131,共5页
China Food Additives
基金
陕西省科学院技术创新产业化专项(2010K-13)
