CAJ | 학술논문

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。
목적：대제비적삼원복합물탈고효과진행평개，병대삼원복합물진행홍외광보（IR）화차시소묘량열（DSC）표정분석。방법：채용공침정법，병이용부함β-유구단백（β-LG）적유청분리단백WPI90화염산소벽감（BH）、β-배호정（β-CD）제비β-CD/BH/WPI90삼원복합물。결과：유청분리단백（WPI90）、염산소벽감화β-배호정형성료삼원복합물（β-CD/BH/WPI90），염산소벽감삼원복합물（β-CD/BH/WPI90）탈고효과우우염산소벽감이원복합물（BH/β-CD）。차삼원복합물중적염산소벽감함량위3.20%。결론：유청분리단백WPI90화염산소벽감（BH）、β-배호정（β-CD）형성적삼원복합물대BH적고미구유명현적강저효과。β-CD/BH/WPI90삼원복합물적홍외광보（IR）화차시소묘량열（DSC）표정불동우3충물질간단적물리혼합。
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 complexesβ-CD/BH/WPI90 can sig-nificantly reduced the bitterness of BH. The content of BH in the ternary complexes was 3.20%. It was concluded that the ternary complexesβ-CD/BH/WPI90 had significant effect in reducing the bitterness of BH. IR and DSC of the ternary complexesβ-CD/BH/WPI90 were different from the simple physical mixture.