β-环糊精对维生素M的增溶及稳定作用

Solubilization and stability of vitamin M in β-cyclodextrin inclusion

制备了维生素M-β-环糊精包合物,考察了不同温度和pH对β-环糊精增溶维生素M的影响,确定了包合物的最佳工艺;对包合物、物理混合物和加有维生素C的包合物在光照、避光、不同温度以及添加不同浓度的防腐剂条件下进行稳定性研究,紫外分光光度法测定维生素M的含量。结果表明:包合物的最佳工艺为pH8,温度25℃;制备的β-环糊精包合物中维生素M的量最大可达60.764μg/mL;避光、低温、pH8条件下包合物中维生素M的稳定性最好,且添加适量的抗氧化剂可以增强其稳定性。

The β-cyclodextrin inclusion was developed to envelop vitamin M,the influences of different temperatures and pH on the solubility of vitamin M in β-Cyclodextrin inclusion were considered.Moreover comparative studies were made,by means of UV measurements,on the stability of vitamin M in β-cyclodextrin inclusion,mixture and the inclusion processing vitamin C under the conditions of the light,different temperatures,preservatives added at different concentration.The results showed that the optimum condition of inclusion：pH was 8,the temperature was 25℃.The maximum content of vitamin M in β-cyclodextrin inclusion was 60.764μg/mL.The stability of vitamin M in inclusion under dark,low temperature and pH 8 conditions was the best.What is more,appropriate amount of antioxidants can enhance its stability.