欧芹籽精油与β-环糊精及其衍生物的包埋作用  

Inclusion Reaction of β-Cyclodextrin and Its Derivatives with Parsley Seed Essential Oil

作　　者：董晓[1] 姜子涛[1] 李荣[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品科学》2012年第21期91-95,共5页Food Science

基　　金：天津市高校科技发展基金项目(20110608)

摘　　要：采用紫外光谱法从分子水平考察β-环糊精(β-CD)及其衍生物羟丙基-β-环糊精(HP-β-CD)、二甲基-β-环糊精(DM-β-CD)与欧芹籽精油(PEO)的包埋条件、包埋比,测定25～55℃范围内的包埋常数和热力学参数G、H、S;以饱和水溶液法制备固体包埋物,采用紫外分光光度计及积分球进行包埋物鉴定,并评估其稳定性。结果表明:β-CD与PEO的包埋比为1:1,包埋能力的大小为:HP-β-CD>DM-β-CD>β-CD;包埋反应是以焓作为主要驱动力、自发进行的放热过程;固体包埋物有很好的抗光解和抗热解稳定性。Inclusion conditions and inclusion ratio of parsley seed essential oil（PEO） with β-cyclodextrin（CD） or its derivatives including HP-β-CD and DM-β-CD were investigated at the molecular level by UV spectroscopy.The inclusion constants and thermodynamic parameters including ？G,？H and ？S in the range of 25—55 ℃ were also determined.Solid inclusion complexes were prepared by saturated aqueous solution method and identified by UV spectroscopy and integrating sphere technique.Meanwhile their stability was evaluated as well.The results showed that the inclusion ratio between β-CD and parsley seed essential oil was 1：1.The inclusion capacities of β-CD was in the deceasing order： HP-β-CD DM-β-CD β-CD.The inclusion process was an exothermic and enthalpy-driven process.The inclusion complexes had good stability to light and heat.

关 键 词：欧芹籽精油 Β-环糊精及其衍生物 包埋作用 包埋物 积分球 

分 类 号：TS201.2[轻工技术与工程—食品科学]