番茄红素水溶性包合物的研究

The Study of Water-Soluble Lycopene Inclusion Product

制备了番茄红素-2-羟丙基-β-环糊精包合物,测定了包合物的溶解度、稳定性,比较了包合物及番茄红素的紫外吸光光谱变化,差示扫描量热图谱.结果表明:番茄红素与2-HP--βCD以摩尔比1∶4混合,经研磨法包合处理后,2-羟丙基-β-环糊精与番茄红素形成一种新的物相,包合后番茄红素在水中的溶解度增大到0.5 mg/mL,包合物在4℃下放置两个月番茄红素基本不损失,稳定性好.

The inclusion complex of 2-hydroxypropyl-β-cyclodextrin （2-HP-β-CD） with lycopene was prepared. The solubility and stability of the inclusion complex were tested and the difference between inclusion complex and raw lycopene was compared using UV-visible spectra DSC. The results showed that after kneading lycopene and 2-HP-β-CD （molar ratio 1：4 respectively）, lycopene solubility increased to 0.5mg/ml. The inclusion process increased the lycopene stability and reduced the loss during 2 months storage time at 4℃.