Food and Fermentation Industries >

2024 , Vol. 50 >Issue 4: 184 - 190

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034257

Preparation and stability of anthocyanin-nicotinamide co-amorphous complex

  • JIA Zhenzhen ,
  • SUN Jingmeng ,
  • XIN Yu ,
  • ZHANG Xin ,
  • MO Yiyan ,
  • ZHANG Weiyu
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  • 1(College of Pharmacy, Changchun University of Chinese Medicine, Changchun 130117, China)
    2(Department of Clinical Pharmacy, the First Hospital of Jilin University, Changchun 130061, China)

Received date: 2022-11-09

  Revised date: 2022-12-13

  Online published: 2024-03-15

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Abstract

Anthocyanins have many biological activities, but their instability limits their application. The anthocyanin-nicotinamide co-amorphous complex was prepared by freeze-drying to improve the stability of anthocyanin. Using anthocyanin retention rate as the response index, the Box-Behnken response surface method was used to optimize the preparation process of the anthocyanin-nicotinamide co-amorphous complex, and its characterization and stability were investigated. The optimal prescription was determined as follows: the solvent dosage was 35 mL, the stirring speed was 300 r/min, the stirring time was 9 min, and the retention rate was (59.18±0.68)%. Differential scanning calorimetry, X-ray diffraction, and Fourier transform infrared spectroscopy showed that anthocyanin and nicotinamide may form a co-amorphous complex through hydrogen bonding. Stability experiments showed that compared with anthocyanin, the pH, UV light, and thermal stability of the anthocyanin-nicotinamide co-amorphous complex increased by 6.44%, 24.47%, and 5.22%. The preparation process of the anthocyanin-nicotinamide co-amorphous complex is simple, the preparation process is stable and feasible, can improve the instability of anthocyanin, and provide a new research idea and basis for the development of anthocyanin follow-up preparations and the combination of health food.

Key words： anthocyanin; co-amorphous complex; stability; preparation; characterization

Cite this article

JIA Zhenzhen , SUN Jingmeng , XIN Yu , ZHANG Xin , MO Yiyan , ZHANG Weiyu . Preparation and stability of anthocyanin-nicotinamide co-amorphous complex[J]. Food and Fermentation Industries, 2024 , 50(4) : 184 -190 . DOI: 10.13995/j.cnki.11-1802/ts.034257

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