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http://dx.doi.org/10.1016/j.foodhyd.2009.01.001

has been cited by the following article:

• TITLE: Study of VD3-β-Clodextrin Inclusion Complex

  AUTHORS: Yan Liu, Huayang Zhang

  KEYWORDS: VD3, β-Clodextrin, Inclusion Complex, NMR, IR, Quality Evaluation

  JOURNAL NAME: Journal of Geoscience and Environment Protection, Vol.4 No.4, April 28, 2016

  ABSTRACT: Vitamin D is responsible for enhancing intestinal absorption of calcium, iron, magnesium, phosphate and zinc by involving in the metabolism. However, its use in additive field is limited by its low aqueous solubility and chemical stability. So trace amounts of VD3 was wrapped in β-CD molecule by the method of saturated aqueous vacuum drying, in order to improve its stability, uniformity and solubility in food and feed additive. The inclusion complex was characterized by NMR, IR techniques and compared with original VD3 in the aspect of stability and bioavailability. Results of orthogonal design experiments show that the optimum technology of inclusion is that the feed ratio of β-CD to VD3 is 15:1, being stirred for 5 hours at 80°C.Dispersion of VD3 in the inclusion complex is more uniform, while stability and absorption rate of inclusion complex are significantly higher than original VD3.