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作 者:旷春桃[1] 李湘洲[1] 韩艳利[1] 王玲芝[1] 张杉林
机构地区:[1]中南林业科技大学材料科学与工程学院,湖南长沙410004
出 处:《现代食品科技》2014年第9期13-19,共7页Modern Food Science and Technology
基 金:国家林业公益性行业科研专项(201204811);湖南省科技计划项目(2012NK3103)
摘 要:山苍子油是一种重要的调味品和香料,在食品和化妆品领域具有良好的应用前景。本研究采用紫外分光光度法研究了柠檬醛与β-CD的超分子作用,优化了山苍子油-β-CD包合物的制备工艺,同时采用紫外光谱(UV)、红外光谱(IR)、X-射线衍射(XRD)和扫描电镜(SEM)对山苍子油-β-CD包合物的理化性质进行了研究。结果表明,柠檬醛-β-CD包合物的包合比为1:1,包合过程的形成常数随温度的升高而减少。热力学参数(ΔH°<0,ΔS°<0,ΔG°<0)表明,柠檬醛与β-CD的包合过程为自发放热过程,主要驱动力为焓变(ΔH°)。UV、IR、XRD和SEM表明,山苍子油与β-D形成包合物后,其理化性质发生了明显变化,两者以范德华力或氢键等作用力结合形成新的物相。山苍子油-β-CD包合物的热稳定性和光稳定性较好,能更好地保留山苍子油的原始化学成分。Litseacubeba essential oil is an important condiment and perfume,which is widely used in the food and cosmetics industry.The supramolecular interaction between citral from the plant's essential oil and β-Cyclodextrin(β-CD) was studied by UV spectrophotometry,and the process of preparing Litsea cubeba oil-β-CD inclusion complex was optimized.In addition,its physicochemical properties were investigated by ultraviolet-visible(UV) spectrometry,infrared(IR) spectrometry,X-ray diffractometry(XRD),and scanning electron microscopy(SEM).The results showed that the stoichiometric ratio of Litsea cubeba essential oil-β-CD inclusion complex was 1:1,and the formation constant of the complex decreased with increasing temperature.The thermodynamic parameters(ΔH 〈0,ΔS〈 0,ΔG 〈0) demonstrated that the formation of Litsea cubeba essential oil-β-CD inclusion complex was a spontaneous exothermic process,and the main driving force was a change in enthalpy(ΔH).The physicochemical properties of Litsea cubeba essential oil-β-CD complex were visibly changed and that Litsea cubeba essential oil and β-CD were combined by Van der Waals force or hydrogen bond to form a new phase.Otherwise,the complex showed good thermal stability and photo stability,and the original components of Litsea cubeba essential oil were well preserved in the complex.
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