β-酸-番茄红素/HP-β-CD复合包合物的制备及稳定性

Preparation and Stability ofβ-Acids-Lycopene/HP-β-CD Inclusion Complex

研磨法制备β-酸-番茄红素/羟丙基-β-环糊精(hydroxypropyl-β-cyclodextrin,HP-β-CD)复合包合物,采用紫外-可见光谱、傅里叶变换红外光谱、X射线粉末衍射、扫描电镜及核磁共振等方法对其结构进行表征,评价该复合包合物溶液中β-酸和番茄红素在光、热和酸碱性环境下的稳定性。结果表明,成功制备β-酸-番茄红素/HP-β-CD复合包合物,且明显改善β-酸和番茄红素的水溶性;其中,β-酸的溶解度可达3.47 mg/mL,番茄红素可达0.53 mg/mL。相较于紫外光照射和自然光条件下,复合包合物溶液避光放置16 d后,其中β-酸和番茄红素的保留率分别在80%和60%以上;而在10~90℃的温度范围内持续保温12 h后,也均可保留70%以上。在酸性条件下,β-酸会结晶析出,因此较低的pH值(pH<5)会对复合包合物中β-酸的稳定性产生明显影响,而酸碱对番茄红素的影响不明显。上述结果表明,β-酸-番茄红素/HP-β-CD复合包合物对改善β-酸和番茄红素的光、热稳定性有积极的影响,该复合包合物更适宜用于中性和偏碱性的食品体系。

β-acids-lycopene/hydroxypropyl-β-cyclodextrin(HP-β-CD)inclusion complex was prepared by a grinding method,and its structure was characterized by ultraviolet/visible(UV-Vis)absorption spectroscopy,Fourier transform infrared spectroscopy(FTIR),X-ray powder diffraction(XRD),scanning electron microscopy(SEM)and nuclear magnetic resonance(NMR).Then the stability ofβ-acids and lycopene in an aqueous solution of the inclusion complex was evaluated under light,thermal and acidic-alkaline conditions.The results showed that the inclusion complex was successfully prepared,which significantly increased the water solubility ofβ-acids and lycopene to 3.47 and 0.53 mg/mL,respectively.The inclusion complex could retain more than 80%ofβ-acids and 60%of lycopene after 16 days of storage in the dark compared to UV and natural light,and more than 70%of both compounds were retained in the inclusion complex held at 10–90℃for 12 h.Under acidic condition(pH<5),β-acids was crystallized,while acid-base conditions had no significant effect on lycopene.These results indicated that HP-β-CD inclusion had a positive effect on improving the photothermal stability ofβ-acids and lycopene,and it could be more suitable for neutral and alkaline foods.