LIANG Hao, QIAN Xi-cheng, DU Xiao-jing, YU Jian-sheng. Optimization for Inclusion Technology of Sanguinarine HP-β-CD Inclusion Complex by Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(18): 182-186. DOI: 10.13386/j.issn1002-0306.2020.18.029
Citation: LIANG Hao, QIAN Xi-cheng, DU Xiao-jing, YU Jian-sheng. Optimization for Inclusion Technology of Sanguinarine HP-β-CD Inclusion Complex by Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(18): 182-186. DOI: 10.13386/j.issn1002-0306.2020.18.029

Optimization for Inclusion Technology of Sanguinarine HP-β-CD Inclusion Complex by Response Surface Methodology

  • In this study,solution-stirring method was used to prepare sanguinarine and HP-β-CD inclusion complex. Taking the inclusion ratio of HP-β-CD and sanguinarine,the inclusion temperature,and the inclusion time as the influencing factors,based on the single factor test,the Box-Behnken center combination method was used to perform 3 factors and 3 levels. The experimental design was based on the response values of sanguinarine and HP-β-CD inclusion rate,and the response surface method was used to further optimize the inclusion conditions. The results showed that the best conditions were:inclusion ratio 10:1,inclusion temperature 60℃,inclusion time 190 min,The inclusion rate of sanguinarine and HP-β-CD was 73.55%,which was close to the predicted value(72.43%) (relative error 1.5%). The method was stable and repeatable,and was an efficient method for preparing sanguinarine HP-β-CD inclusion compound.
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