CHEN Yun, XU Shi-hao, LUO Jing-qing, YANG Hong-wu, PENG Shu-guang, WANG Zheng. Preparation and characterization of the rutin-CM-β-CD inclusion complex[J]. Science and Technology of Food Industry, 2017, (21): 197-202. DOI: 10.13386/j.issn1002-0306.2017.21.039
Citation: CHEN Yun, XU Shi-hao, LUO Jing-qing, YANG Hong-wu, PENG Shu-guang, WANG Zheng. Preparation and characterization of the rutin-CM-β-CD inclusion complex[J]. Science and Technology of Food Industry, 2017, (21): 197-202. DOI: 10.13386/j.issn1002-0306.2017.21.039

Preparation and characterization of the rutin-CM-β-CD inclusion complex

  • Based on the single factor experiments, the response surface methodology was utilized to obtain the optimum conditions by studying the factor of mass ratio, embedding temperature, embedding time with the embedding rate as the evaluation index, and rutin-CM-β-CD inclusion complex was identified by Sanning Electronic Microscopy ( SEM) , FI-IR.The rusults showed that the optimum ratio of Rutin and CM-β-CD was 1∶ 4, the embedding temperature was 60 ℃, the embedding time was 2 h, and the embedding rate was 62.92%. The results of SEM, FI-IR showed that rutin was contained in the inner cavity of CM-β-CD.Under these conditions, the solubility of inclusion complexes was about 1760 mg/L.The embedding method and material used in experiment could improve the solubility of rutin.
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