姜黄素
化学
光降解
拉曼光谱
光化学
异构化
环糊精
甲醇
紫外可见光谱
光谱学
分子
色谱法
有机化学
光催化
催化作用
物理
光学
量子力学
生物化学
作者
Marı́a Luisa Ruiz del Castillo,Eduardo López-Tobar,Santiago Sánchez-Cortés,Gema Flores,Gracia Patricia Blanch
标识
DOI:10.1016/j.vibspec.2015.10.008
摘要
Application of curcumin in foods is limited because of its low bioavailability and its high sensitivity to light. The effect of light irradiation, temperature and time stabilization of both free and encapsulated curcumin in γ-cyclodextrin was studied by chromatography, UV–vis absorption, and vibrational spectroscopy (Raman). Curcumin is degraded drastically in the presence of light, but it is highly stable with the temperature. From this work it was deduced that the exposure of curcumin to light induces two possible effects (i) demethoxylation and (ii) isomerization of keto-enol to diketo form in curcumin and the formation of small sub-products such as methanol or acetate. UV–vis and Raman spectroscopy were important to determine the nature of the structural modifications. The complexation of curcumin with γ-cyclodextrin was demonstrated to protect this molecule from the photodegradation.
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