摘要
采用饱和水溶液法,通过调节溶液pH值制备出大豆苷元-β-环糊精包合物,并用紫外光谱、红外光谱、差示扫描量热和X-射线衍射分析等方法加以鉴定。制备大豆苷元-β-环糊精包合物的产率为90.15%,包合物在水中的溶解度明显大于大豆苷元单体。
The inclusion complex of daidzein with β -cyclodextrin was prepared through the saturated solution method by means of neutralization and characterized by DSC, IR, UV and X-ray analysis respectively. The average inclusion rate of the complex was 90.15% and the water-solubility of inclusion complex was greater than that of daidzein.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第10期134-137,共4页
Food Science
关键词
大豆苷元
Β-环糊精
包合物
Daidzein
β -cyclodextrin
inclusion complex
