艾叶挥发油-环糊精包合物研究概述  

Summarization of Study on Folium Artemisia argyi Essential Oil-cyclodextrin Complexes

作　　者：周瑶 陈岗[1,2] 詹永 杨勇[1] 吴振[1,2] 谭红军[1] ZHOU Yao;CHEN Gang;ZHAN Yong;YANG Yong;WU Zhen;TAN Hongjun(Chongqing Academy of Chinese Materia Medica,Chongqing 400065;Chongqing Health Science Key Laboratory,Chongqing 400065)

机构地区：[1]重庆市中药研究院,重庆400065 [2]重庆市中药健康学重点实验室,重庆400065

出　　处：《食品工业》2020年第8期240-244,共5页The Food Industry

摘　　要：研究发现艾叶挥发油具有抗菌、抗炎、杀虫、镇痛、镇静等特性,但艾叶挥发油及其组分具有水溶性差、敏感易降解、挥发性强等问题。这些问题可通过环糊精包合加以改善,环糊精是淀粉通过酶作用形成的无毒环状低聚糖,环糊精包合物为艾叶挥发油在食品、药品和化妆品行业中的使用限制提供解决方案。因此,围绕环糊精包合艾叶挥发油的制备方法、影响包合的因素、包合对艾叶挥发油性质的影响等进行综述。The anti-microbial,anti-inflammatory,insecticidal,analgesic and sedative properties of Folium Artemisia argyi Essential oils(FAAEO)have been revealed.However,FAAEO and their components are poorly soluble in aqueous systems and are highly sensitive to degradation and evaporation.Those drawbacks can be overcome by encapsulation into cyclodextrins,which are non-toxic cyclic oligosaccharides obtained from the enzymatic degradation of starch.Cyclodextrins inclusion complexes off solutions to many limitations of the use of FAAEO in the food,pharmaceutical and cosmetic industries.The technologies of cyclodextrin inclusion of FAAEO,factors affecting for inclusion,effect of encapsulation on the properties of FAAEO are reviewed.

关 键 词：环糊精 艾叶挥发油 溶解性 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]