响应面法优化白藜芦醇β环糊精包合物的制备工艺  

Optimization of the preparation process of resveratrol β cyclodextrin inclusion compound by response surface methodology

作　　者：陈帅[1,2] 王慧竹[1] 钟方丽[1] 赵月蓉 

机构地区：[1]吉林化工学院化学与制药工程学院,吉林吉林132022 [2]沈阳药科大学药学院,辽宁沈阳110061

出　　处：《食品工业科技》2015年第9期255-260,共6页Science and Technology of Food Industry

基　　金：吉林化工学院科技项目(吉化院合字[2011]第30号)

摘　　要：本研究以优化白藜芦醇包合物的制备工艺,及包合物的形成进行验证为研究目的,在单因素实验基础上,以包合率和得率的总评归一值为考察指标,采用响应面法优化包合物的制备工艺,并采用差示扫描量热法对包合物的形成进行验证。实验结果表明白藜芦醇包合物最佳制备工艺条件为β环糊精与白藜芦醇投料比(摩尔比)2∶1、包合温度40℃、包合时间63min。差示扫描量热法分析结果显示白藜芦醇β环糊精包合物已形成。The aim of the experiment was to optimize the preparation process of resveratrol inclusion compound.Based on the single factor test,response surface experiment was carried out to optimize the preparation process of resveratrol inclusion compound with overall desirability of inclusion rate and yield as appraisement criteria. The formation of inclusion compound was validated utilizing differential scanning calorimetry.The result showed that the optimum preparation process of resveratrol inclusion compound was as follows： the feed ratio of β cyclodextrin and resveratrol（ molar ratio） 2 ∶1,inclusion temperature 40℃,inclusion time 63 min. And the analysis result of differential scanning calorimetry indicated that resveratrol inclusion compound had formed.

关 键 词：白藜芦醇 Β环糊精 包合物 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]