The preparation and stability of the inclusion complex of astaxanthin with beta-cyclodextrin
文献类型：期刊论文
| 作者 | Chen, Xiaolin; Chen, Rong; Guo, Zhanyong; Li, Cuiping; Li, Pengcheng
|
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2007 |
| 卷号 | 101期号:4页码:1580-1584 |
| 关键词 | Astaxanthin Beta-cyclodextrin Inclusion Complex Stability |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2006.04.020 |
| 文献子类 | Article |
| 英文摘要 | 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. |
| 学科主题 | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| URL标识 | 查看原文 |
| 语种 | 英语 |
| WOS记录号 | WOS:000241764100035 |
| 公开日期 | 2010-12-24 |
| 源URL | [http://ir.qdio.ac.cn/handle/337002/5525]  |
| 专题 | 海洋研究所_实验海洋生物学重点实验室 海洋研究所_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 |
| 推荐引用方式 GB/T 7714 | 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. |
入库方式： OAI收割
来源：海洋研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。