Study on the Steady State of β-Cyclodextrin Inclusion Functional Soy Phospholipids
β-cyclodextrin is widely used to increase the stability,solubility,and bioavailability of the encapsulated guest,and can form inclusion complexes with various organic molecules.This study prepared a β-cyclodextrin soy lecithin inclusion complex and investigated the effects of reaction parameters such as reaction temperature,reaction time,and the molar ratio of β-cyclodextrin to soy lecithin on the inclusion effect.It was found that under the optimal conditions of a 2:1 molar ratio of β-cyclodextrin to soy lecithin,reaction temperature of 60℃,and reaction time of 2 hours,the inclusion rate of the complex reached 40.2%.UV visible spectroscopy,DSC,XRD,FT-IR spectroscopy results indicate the formation of inclusion complexes.The thermal stability experiment showed that the thermal stability of the inclusion complex in soybean lecithin was significantly improved compared to free soybean lecithin.
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