期刊
FOOD CHEMISTRY
卷 240, 期 -, 页码 139-146出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.092
关键词
Oleanolic acid; Maslinic acid; Cyclodextrin; Complexation; Efficiency; Thermodynamic parameters; Complexation constant
资金
- Fundacion Seneca (Comunidad Autonoma Region de Murcia, Murcia, Spain) [PFEseneca/06/10]
Oleanolic (OA) and maslinic (MA) acids are two natural triterpenoids with a wide range of beneficial effects for human health. However, their low solubility and permeability make their application in the food, or pharmaceutical, industry difficult. The complexation of OA and MA with alpha-beta-,gamma-, HP-alpha-, HP-beta-and HP-gamma-CDs, under different pH and temperature conditions, has been studied. Neither alpha-nor HP-a-CDs formed inclusion complexes, while beta-, HP-beta-and HP-gamma-CDs provided AL type and gamma-CDs BS phase solubility diagrams. Complexation was shown to be more stable in the case of MA but complexation efficiency was greater for OA. Increasing the pH and temperature of the complexation media tended to improve the complexation process with triterpenic acids.
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