摘要
构建出β—环状糊精与胆固醇的包合体系并研究了它的基本特征。差示热扫描量热分析(DSC)表明,β—环状糊精/胆固醇包合物形成的最佳分子摩尔比为3:1。文中还讨论了β—环状糊精/胆固醇包合体系在食品中的应用及前景。
The data from Differential Scanning Calorimetry (DSC) showed that the optimum ratio of β—cyclodextrin to cholesterol was three to get the best inclusion of cholesterol.A structure model of the inclusion complex was suggested,in this paper,some examples was also given for use of the new inclusion system of β—cyclodextrin in food industry.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第1期24-27,共4页
Science and Technology of Food Industry
