熊果酸-γ-环糊精包合物的超声制备及特性研究  

Study on the preparation of ursolic acid-γ-cyclodextrin inclusion complex by ultrasonic wave and its characteristic

作　　者：纵伟[1] 张华[1] 袁文亮[1] 赵光远[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品工业科技》2011年第3期237-238,241,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20876152)

摘　　要：采用超声波强化制备熊果酸-γ-环糊精(UA-γ-CD)包合物。以UA包合率为指标,通过正交实验优化包合条件。结果表明,较优的工艺条件为超声功率220W、包合温度50℃、超声包合时间40min、UA∶γ-CD(mol∶mol)=1∶1。该条件下,UA包合率达到80.5%。红外光谱、X射线衍射和扫描电镜分析表明,超声处理后UA得到了包合。超声法简单、高效,是一种制备UA-γ-CD包合物的适宜方法。The inclusion complexes of ursolic acid（UA） with γ cyclodextrin（γ CD） were prepared by ultrasonic method. The optimum conditions were determined by orthogonal design taking the inclusion rate of UA as an index. The result showed that the optimum conditions were ultrasonic power 220W,temperature 50℃,duration time 40min and UA（mol）∶ γ CD（mol）=1∶ 1. The inclusion rate was 80. 5%. The analysis result of IR,XRD and SEM indicated that the inclusion method was successful. The ultrasonic wave method is a simple,reliable and efficient inclusion procedure of UA γ CD。

关 键 词：熊果酸 Γ-环糊精 超声 包合 

分 类 号：TS201.1[轻工技术与工程—食品科学]