香兰素β-环糊精包合物的纯度和结构特征研究  

THE SUTDY ON PURITY AND STRUCTUREAL CHARACTERIZATION OF INCLUSION COMPLEXES OF VANILLIN WITH β-CYCLODEXTRIN

作　　者：雍国平[1] 李光水[1] 方智勇[1] 阎向阳[1] 刘少民[1] 

机构地区：[1]中国科学技术大学食品科学与工程系,安徽合肥230052

出　　处：《化学研究与应用》2001年第5期527-529,F003,共4页Chemical Research and Application

摘　　要：The inclusion complexes A?B and C of vanillin with β-cyclodextrin (β-CD) were prepared by means of changing preparation methods, such as medium and reducing temperature time. XRD results of inclusion complexes of β-CD with vanillin indicated that among the crystals of three inclusion complexes, only A is of obvious channel-type packing strcture, and has specific peak at 1.2nm (about 7 degrees), with indicates formation inclusion complex.The reason is that the crystals of B and C must be mixed with some emptyβ-CD, according to change of medium or reducing temperature time,and this can be confirmed by DSC analysis.The inclusion complexes A?B and C of vanillin with β-cyclodextrin (β-CD) were prepared by means of changing preparation methods, such as medium and reducing temperature time. XRD results of inclusion complexes of β-CD with vanillin indicated that among the crystals of three inclusion complexes, only A is of obvious channel-type packing strcture, and has specific peak at 1.2nm (about 7 degrees), with indicates formation inclusion complex.The reason is that the crystals of B and C must be mixed with some emptyβ-CD, according to change of medium or reducing temperature time,and this can be confirmed by DSC analysis.

关 键 词：香兰素 Β-环糊精 包合物 纯度 结构特征 香料 食品增香剂 

分 类 号：TS264.3[轻工技术与工程—发酵工程]