山苍子精油与β-环糊精衍生物的包合作用研究  

Studies on Inclusion Complex of Litsea cubeba Essential Oil with β-Cyclodextrin Derivatives

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,长沙410004

出　　处：《中国食品学报》2014年第11期214-221,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：林业公益性行业科研专项经费项目(201204811);湖南省科技计划项目(2012NK3103)

摘　　要：采用紫外分光光度法研究柠檬醛与β-CD衍生物的包合作用。通过正交试验优化山苍子精油-β-CD包合物的制备工艺。柠檬醛与β-CD衍生物的包合比为1∶1,包合物的形成常数随温度的升高而减少。热力学参数(ΔH°,ΔG°,ΔS°)表明包合过程为自发放热过程,主要驱动力为焓变(ΔH°)。通过综合评分法优选的山苍子精油-β-CD包合物制备工艺是:油料比1∶6,包合温度30℃,包合时间1.5 h。IR,XRD和SEM确证了包合物的形成。Inclusion of citral with β-CD derivatives was studied by spectrophotometry, and inclusion process of Litsea cubeba oil-β-CD complex was optimized by orthogonal experiment. Stiochiometric ratio of citral-β-CD complex is 1∶1, and formation constant of complex decrease with the increase of temperature. The thermodynamic parameters（ΔH°,ΔG°,ΔS°）showed that the complex formation is a spontaneous and exothermic process, and the main driving force is enthalpy. Preparation of Litsea Cubeba oil-β-CD complex was optimized by comprehensive evaluation method, and optimum conditions of incusion process are ratio of oil to material 1∶6, inclusion temperature 30 ℃, and time 1.5 h. Formation of Litsea Cubeba oil-β-CD complex was confirmed by IR, XRD and SEM.

关 键 词：山苍子精油 Β-环糊精衍生物 包合作用 包合物 表征 

分 类 号：TS201.2[轻工技术与工程—食品科学]