维生素A_1-β-环糊精包合物的制备及其稳定性研究

Study on the Preparation and Stability of Vitamin A_1-β-Cyclodextrin Inclusion Complex

采用饱和水溶液法制备维生素A1与β-环糊精包合物,通过正交实验确定出最佳工艺条件,即维生素A1与β-环糊精的配比为1∶12,包合温度为55℃,包合时间为3 h。经薄层色谱法和红外光谱法鉴定,表明维生素A1-β-环糊精已形成包合物。维生素A1-β-环糊精包合物可明显提高维生素A1的稳定性。

Vitamin A1 andβ-cyclodextrin inclusion complex were prepared with encapsulation.Optimal condition was established with orthogonaltest.The result was that the proportion of vitamin A1 andβ-cyclodextrin was 1∶12,the temperature 55 ℃,3 h.IR spectra and TLC method were used to validate the inclusion process.The result is that vitamin A1 and β-cyclodextrin inclusion complex had been prepared.The vitamin A1 and β-cyclodextrin inclusion complex can significantly improve the stability of vitamin A1.