β-和γ-环糊精与丁酸乙酯包合物的制备及结构表征  

Preparation and structure characterization of inclusion complexes of ethyl butyrate with β-and γ-cyclodextrin

作　　者：张扬[1] 周裔彬[1] 曹胜男[1] 余陈[1] 齐学文 金姗姗[1] 张舒[1] 杨丽萍[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品与发酵工业》2014年第9期34-38,共5页Food and Fermentation Industries

基　　金：国家自然基金(31271960)资助

摘　　要：利用共沉淀法分别制备丁酸乙酯与β-和γ-环糊精包合物。正交试验表明:制备β-环糊精包合物的最佳参数为,丁酸乙酯与β-环糊精的摩尔比为1∶1、超声30 min、超声温度50℃,可获最大包合率为46.69%;制备γ-环糊精包合物的最佳参数为,丁酸乙酯与γ-环糊精的摩尔比为1∶1、超声45 min、超声温度60℃,可获最大包合率为95.59%。通过扫描电镜、红外及X-衍射对包合物的分析,证明了丁酸乙酯与2种环糊精包合物的形成。综合结果显示,γ-环糊精更适合包埋丁酸乙酯类风味小分子。Co-precipitation method was used to prepare the inclusion complexes of ethyl butyrate with β-and γ- cyclodextrin. The optimal inclusion conditions were determined by orthogonal array design experiments. The results showed that the inclusion ratio of β-cyclodextrin complex could reach to 46.69 % when ethyl butyrate/β-cyclodextrin molecular ratio was 1 ： 1, ultrasound time was 30 min and ultrasound temperature was 50 ℃. The inclusion ratio of γ- cyclodextrin complex could reach 95.59 % when ethyl butyrate/γ-cyclodextrin molecular ratio was 1 ： 1, ultrasound time was 45 min and ultrasound temperature was 60 ℃. The interactions between ethyl butyrate and cyclodextrins were analyzed by scanning electron microscope （ SEM）, infrared spectrometry （IR） and X-ray diffraction （XRD）. The complexes formation was confirmed, and γ-cyclodextrin was more suitable for wall material of ethyl butyrate.

关 键 词：环糊精 丁酸乙酯 包合物 正交试验 表征 

分 类 号：TS264.3[轻工技术与工程—发酵工程]