百里香油β-环糊精包合物的制备与表征  

Preparation and Characterization of Thymus Oil-β-cyclodextrin Inclusion Complex

作　　者：马君义[1,2] 张继[1,2] 王宝生[1] 汪花丽[1] 魏相龙[1] 李佳佳[1] 邢润苗[1] 

机构地区：[1]西北师范大学生命科学学院,甘肃兰州730070 [2]甘肃特色植物有效成分制品工程技术研究中心,甘肃兰州730070

出　　处：《食品与发酵工业》2012年第3期95-99,共5页Food and Fermentation Industries

基　　金：甘肃省科技支撑计划项目(0804GKA028);西北师范大学大学生学术科研资助项目(2010-083)

摘　　要：采用饱和水溶液搅拌法制备百里香油β-环糊精包合物,并用傅里叶变换红外光谱、X-射线粉末衍射分析、薄层色谱、光镜显微成像等方法对包合物进行表征。结果表明:百里香油被β-环糊精包合前后的红外光谱、X-射线粉末衍射、薄层色谱以及光镜显微成像具有显著性差异,包合物得率、挥发油利用率和包合物含油率分别达到88.76%、89.62%和9.41%。百里香油被β-环糊精包合后呈现出新的物相特征,说明包合物已经形成。The saturated aqueous solution stirring method was used to prepare thymus oil-β-CD inclusion complex,and some analytical methods,such as,Fourier transform infrared（FT-IR） spectroscopy,wide angle X-ray diffraction（WAXD）,thin-layer chromatography（TLC） and micrography methods were used to identify characterization of the inclusion complex.The results showed that the spectra of the FT-IR,WAXD,TLC and micrography of the inclusion complex were remarkably different from each individual component.The inclusion yield,volatile oil utilization efficiency and oil percentage were 88.76 %,89.62 % and 9.41 % respectively.The thymus oil-β-CD inclusion complex exhibited some new physical characteristics which indicated that complex was formed.

关 键 词：百里香油 Β-环糊精 包合物 表征 

分 类 号：TQ461[化学工程—制药化工]