白藜芦醇_羟丙基_环糊精包合物的制备及鉴定_安伟娟.pdfVIP

32 1 Vol. 32 No. 1 2 0 0 9 1 JOURNAL OF AGRICULT URAL UNIVERSIT Y OF H EBE I J n . 2 0 0 9 : 1000- 1573( 2009) 01- 0103- 04 ¹ - - B- 安伟娟, 锁 然, 李 娜, 胡珊珊 ( , 07 1001) : - - B- : B- B- 1B2( ) , 20e , 60 min , - B- : ; - B- ; : R 283 : A Preparation and identification of inclusion complexes of resveratrol with hydroxypropyl- B- cyclodextrin AN We-i j uan, SUO Ran, LI Na, HU Shan-shan ( College of Food Science nd T echnology, Agriculture University of Hebei, B oding 07 1001, Chin ) Abstract: The inclusion complex es were prep red by freeze- drying method. The optimum prep r - tion condition w s studied by orthogon l test w ith enc psul tion r te s the index of ev lu tion: the r tio of Resver trol to HP- B- CD 1B2, inclusion temper ture 20 e , inclusion time 60 minutes. Its structure w s identified by IR, UV bsorption spectrum, hence prelimin rily proving th t the inclu- sion complex es of Resver trol- hydroxypropyl- B- cyclodextrin w ere s tisf ctorily formed. Key words: resver trol; hydroxyproply- B- cyclodextrin; inclusion complexes : , , , - B- [ 1] , , , 1 材料与方法 - B- [ 2] , 1. 1 75% , , , : 9919% ; - B- - B- : ; 95% : , , , ; : ; : , [ 3] [4] , ; : , , ; ¹ : 2008- 10- 06 : ( 1977- ) , , , , . E- m il: sz nw eiju n@sohu. com 104 32 ( ) ;