title: Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin.
abstract: The inclusion complex of astaxanthin (ASX) with hydroxypropyl-β-cyclodextrin (HP-β-CD) was prepared. Infrared spectroscopy (IR) proved the formation of the inclusion complex. The water solubility of the inclusion complex was >1.0mg/ml, which is much better than that of ASX. The solid state thermal behaviour of the inclusion complex was investigated by thermogravimetric/differential thermal analysis (TG/DTA). The starting decomposition temperature of ASX was enhanced to about 290°C. The stability of the inclusion complex in solution was also tested. Forming of the inclusion complex greatly enhanced the stability of ASX against light and oxygen. Furthermore, the release of ASX from the inclusion complex was controlled.
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Chao
authors.initials: C
authors.lastname: Yuan
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: zjin@jiangnan.edu.cn.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Haining
authors.initials: H
authors.lastname: Zhuang
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Wangyang
authors.initials: W
authors.lastname: Shen
keywords: Astaxanthin; Hydroxypropyl-β-cyclodextrin; Inclusion complex; Infrared spectroscopy; Stability; Thermal analysis