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Jialin LIU, Conghui JI, Lijiao GAO, et al. Process Optimization of β-Cyclodextrin Inclusion Complex of Royal Jelly and Its Stability Investigation[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2018, 33(6): 1113-1119. DOI: 10.12101/j.issn.1004-390X(n).201804014
Citation: Jialin LIU, Conghui JI, Lijiao GAO, et al. Process Optimization of β-Cyclodextrin Inclusion Complex of Royal Jelly and Its Stability Investigation[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2018, 33(6): 1113-1119. DOI: 10.12101/j.issn.1004-390X(n).201804014
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Process Optimization of β-Cyclodextrin Inclusion Complex of Royal Jelly and Its Stability Investigation

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    • Abstract
  • Purpose To evaluate the efficiency of inclusion complex of royal jelly by β-cyclodextrin (β-CD).
    Method Single factor experiment and orthogonal test were conducted, as well as investigated the qualities of the inclusion complex.
    Results Temperature, pH, β-CD amount and reaction time significantly affected the soluble protein content of inclusion complex; the optimum condition of inclusion process was 27 ℃, pH 8.7, β-CD 12.50 mg/mL and 5 h. Acid, alkali and heat treatment didn’t reduce the soluble protein content of inclusion complex (P>0.05). Storing at −20 ℃ and 4 ℃ stabilized the complex quality (P>0.05). The solubility of inclusion complex was significantly higher than royal jelly (P<0.01).
    Conclusion β-CD inclusion increased considerably the stability and solubility of royal jelly.
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