원문정보
초록
영어
Various inclusion complexes of astaxanthin with various cyclodextrins were prepared and characterized with respect to water-solubility and stability. The inclusion characteristics were determined through SEM (scanning electron microscope) and FT-IR spectrometer. The best host material for inclusion of astaxanthin was selected as β-cyclodextrin. The best ratio of astaxanthin and cyclodextrin for inclusion complex formation was found to be 1 : 200. The stability of the astaxanthin in inclusion complex was examined under storage at various pHs, temperatures, under UV irradiation and in the presence of oxygen for 4 weeks by measuring the astaxanthin concentration. Also, the effects of heating on the stability of inclusion complex were investigated at various conditions. The stability of the inclusion complexes against heating, light and oxidation were greatly enhanced compared to free astaxanthin without inclusion complex
formation. The water-solubility of the inclusion complexes was also investigated at various temperatures (4℃, 25℃ and 45℃) and pHs (2, 6.5 and 8). As a result, the solubility of the inclusion complex (As-β-CDIC) was about 110 times higher than free astaxanthin at pH 6.5 and 25℃, respectively.