知识与财富的链接
目的: 对制备的三元复合物脱苦效果进行评价,并对三元复合物进行红外光谱(IR)和差示扫描量热(DSC)表征分析。 方法: 采用共沉淀法,并利用富含β-乳球蛋白(β-LG)的乳清分离蛋白WPI90和盐酸小檗碱(BH)、β-环糊精(β-CD)制备β-CD/BH/WPI90三元复合物。 结果: 乳清分离蛋白(WPI90)、盐酸小檗碱和β-环糊精形成了三元复合物(β-CD/BH/WPI90),盐酸小檗碱三元复合物(β-CD/BH/WPI90)脱苦效果优于盐酸小檗碱二元复合物(BH/β-CD)。且三元复合物中的盐酸小檗碱含量为3.20%。 结论: 乳清分离蛋白WPI90和盐酸小檗碱(BH)、β-环糊精(β-CD)形成的三元复合物对BH的苦味具有明显的降低效果。β-CD/BH/WPI90三元复合物的红外光谱(IR)和差示扫描量热(DSC)表征不同于3种物质简单的物理混合。
The debitterizing effect of ternary complexes was appraised and characterization of ternary complexes was made by infrared spectrum (IR) and differential scanning calorimetry (DSC). The ternary complexes (β-CD/BH/WPI90) of berberine hydrochloride (BH), β-cyclodextrin) β-CD (and whey protein isolate (WPI90) were prepared with adopting coprecipitation preparation. The results showed that the ternary complexes β-CD/BH/WPI90 can significantly reduced the bitterness of BH. The content of BH in the ternary complexes was 3.20%. It was concluded that the ternary complexes β-CD/BH/WPI90 had significant effect in reducing the bitterness of BH. IR and DSC of the ternary complexes β-CD/BH/WPI90 were different from the simple physical mixture.