The preparation and stability of the inclusion complex of astaxanthin with beta-cyclodextrin
| Data(s) |
2007
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| Resumo |
Inclusion complex of astaxanthin with beta-cyclodextrin was prepared. The water solubility of the inclusion complex was < 0.5 mg/ml, which is better than that of astaxanthin. Large aggregates were observed in the aqueous solution of the inclusion complex. Furthermore, the stability of the inclusion complex against temperature and light was greatly enhanced compared to that of astaxanthin. (c) 2006 Elsevier Ltd. All rights reserved. Inclusion complex of astaxanthin with beta-cyclodextrin was prepared. The water solubility of the inclusion complex was < 0.5 mg/ml, which is better than that of astaxanthin. Large aggregates were observed in the aqueous solution of the inclusion complex. Furthermore, the stability of the inclusion complex against temperature and light was greatly enhanced compared to that of astaxanthin. (c) 2006 Elsevier Ltd. All rights reserved. |
| Identificador | |
| Idioma(s) |
英语 |
| Fonte |
Chen, Xiaolin; Chen, Rong; Guo, Zhanyong; Li, Cuiping; Li, Pengcheng.The preparation and stability of the inclusion complex of astaxanthin with beta-cyclodextrin,FOOD CHEMISTRY,2007,101(4):1580-1584 |
| Palavras-Chave | #Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics #astaxanthin #beta-cyclodextrin #inclusion complex #stability |
| Tipo |
期刊论文 |
