| 二氢杨梅素-β-环糊精包络物抗氧化稳定性及其动力学研究 |
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| 引用本文： | 欧阳玉祝,麻成金,李志平,杨朝霞,刘炫程.二氢杨梅素-β-环糊精包络物抗氧化稳定性及其动力学研究[J].食品与发酵工业,2006,32(10):37-40. |
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| 作者姓名： | 欧阳玉祝 麻成金 李志平 杨朝霞 刘炫程 |
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| 作者单位： | 吉首大学食品科学研究所,吉首,416000 |
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| 摘 要： | 考查了二氢杨梅素及其β-环糊精包络物抗氧化稳定性,结果表明:在20℃温度下,二氢杨梅素及其包络物溶液用0.08 mol/L KClO3氧化5 h,二氢杨梅素的浓度分别减少13.91%和12.84%;在60℃温度下,用0.1mol/L KClO3反应6 h,二氢杨梅素的浓度分别减少26.58%和22.79%。氧化反应动力学研究表明,二氢杨梅素及其包络物的氧化反应为一级反应,40℃和60℃时的反应速率常数分别为0.483 3、0.280 8 h-1和0.489 8、0.392 1 h-1。
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| 关 键 词： | 二氢杨梅素 β-环糊精包络物 稳定性 动力学 |
| 收稿时间： | 05 17 2006 12:00AM |
| 修稿时间： | 10 12 2006 12:00AM |
Study on the Antioxidation Stability of β-Cyclodextrin Inclusion Complex of Dihydromyricetin and Its Dynamics |
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| Ouyang Yuzhu,Ma Chengjin,Li Zhiping,Yang Zhaoxia,Liu Xuancheng.Study on the Antioxidation Stability of β-Cyclodextrin Inclusion Complex of Dihydromyricetin and Its Dynamics[J].Food and Fermentation Industries,2006,32(10):37-40. |
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| Authors: | Ouyang Yuzhu Ma Chengjin Li Zhiping Yang Zhaoxia Liu Xuancheng |
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| Affiliation: | Institute of Food Science, Jishou University, Jishou 416000,China |
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| Abstract: | The antioxidation stability of the dihydromyricetin and its inclusion complex by β-cyclodextrin was investigated.The results showed that the concentration of dihydromyricetin and its inclusion complex reduced(13.91%) and 12.84% at 20℃ treated with 0.08 mol/L KClO_3 for 5 h.It reduced 26.58% and 22.79% at60℃,6 h treated with 0.1 mol/L KClO_3.The study of dynamics of oxidizing reaction showed that the oxidizing reaction was a first-order reaction.When reacted at 40℃ and 60℃,the rate constant of dihydromyricetin and its inclusion complex by β-cyclodextrin was 0.483 3 h~(-1),0.280 8 h~(-1) and 0.489 8 h~(-1),0.392 1 h~(-1),respectively. |
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| Keywords: | dihydromyricetin β-cyclodextrin inclusion complex stability dynamics |
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