中文摘要：

目的：制备β-胡萝卜素包合物并考察其稳定性。方法：用改进的饱和水溶液法，制备了β-胡萝卜素与β-环糊精的固体包合物，并用紫外分光光度法考察了包合物的稳定性，测定了包合物中β-胡萝卜索的含量。结果：包合物中β-胡萝卜素的含量为5．54％，其被包合后在加热、光照和氧化荆存在条件下稳定性得到改善，β-胡萝卜素的保留率分别提高了34．4％、1．8％和64．2％。结论：β-胡萝卜素被β-环糊精包合后可以提高稳定性。

英文摘要：

OBJECTIVE ： To prepare the inclusion compound of β - carotene and study its stability. METHODS ： Inclusion compound of β - carotene with β- CD was prepared by improved saturated water solution method. The stability of the inclusion compound was investigated by UV speetrophotometry and the content of β- carotene was determined as well. RESULTS： In the inclusion compound, the content of β- carotene was 5.54%. The stability of cyclodextrin complexed β- carotene under heating, exposure to ultraviolet light and oxidizing agent was improved, and the remaining rate of β- carotene increased by 34.4%, 1.8%, and 64.2%, respectively. CONCLUSION： The stability of β-carotene was increased after encapsulation with β- CD.