Preparation of starch-graft-poly (vinyl acetate) nanoparticles and effect on the stability of astaxanthin

Authors

LIU Zhanjun, College of Pharmaceutical Sciences, North China University of Science and Technology, Tangshan, Hebei 063000, China
LI Xiaochun, Shaanxi Institute for Food and Drug Control, Xi’an, Shaanxi 710061, China
GENG Xufang, College of Pharmaceutical Sciences, North China University of Science and Technology, Tangshan, Hebei 063000, China
ZHAO Zan, College of Pharmaceutical Sciences, North China University of Science and Technology, Tangshan, Hebei 063000, China
ZHAO Linlin, College of Pharmaceutical Sciences, North China University of Science and Technology, Tangshan, Hebei 063000, China

Abstract

The starch-graft-poly (vinyl acetate) was prepared using potassium diperiodatonickelate (IV) as an initiator. Afterwards, it was produced into nanoparticles containing hydrophobic core and hydrophilic surface in water, using sodium tripolyphosphate as crosslinking agent. Then the nanoparticles loaded with astaxanthin were made by the dialysis method. IR spectra of the starch and the graft copolymer, the average particle size, particle size distribution, and morphology of the nanoparticles loaded with astaxanthin were measured. The stability of nanoparticles loaded with astaxanthin was determined with an acetone solution of astaxanthin as control. The results showed that the stability of the nanoparticles loaded with astaxanthin was improved under several different conditions.

Publication Date

9-28-2016

First Page

4

Last Page

7

DOI

10.13652/j.issn.1003-5788.2016.09.001

Recommended Citation

Zhanjun, LIU; Xiaochun, LI; Xufang, GENG; Zan, ZHAO; and Linlin, ZHAO (2016) "Preparation of starch-graft-poly (vinyl acetate) nanoparticles and effect on the stability of astaxanthin," Food and Machinery: Vol. 32: Iss. 9, Article 1.
DOI: 10.13652/j.issn.1003-5788.2016.09.001
Available at: https://www.ifoodmm.cn/journal/vol32/iss9/1

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