乙基香兰素/环糊精包合物制备及表征  

Preparation and Characterization of EVA/CDs Inclusion

作　　者：张淋 尹琦 杨康 杨芳 李皓 陆小玲 杨曾 陈虹洁 唐宏 黄小容 黄承洪 ZHANG Lin;YIN Qi;YANG Kang;YANG Fang;LI Hao;LU Xiaoling;YANG Zeng;CHEN Hongjie;TANG Hong;HUANG Xiaorong;HUANG Chenghong(Chongqing University of Science and Technology,Chongqing 401331,China;Chongqing Vocational College of Light industry,Chongqing 401329,China)

机构地区：[1]重庆科技学院,重庆401331 [2]重庆轻工职业学院,重庆401329

出　　处：《现代食品》2023年第14期207-210,共4页Modern Food

基　　金：重庆科技学院研究生科创基金:(YKJCX2220512和YKJCX2220508)。

摘　　要：乙基香兰素是应用非常广泛的食品添加剂香料,其疏水性限制了生物利用度。本研究采用计算机辅助设计模拟了乙基香兰素与四种环糊精形成包合物,进一步采用溶剂蒸发法制备了乙基香兰素/环糊精包合物,并以UV-Vis、FT-IR、XRD、RSC等进行表征,结果表明,EVA与HP-β-CDs具有最高稳定常数,具有良好溶解性。Ethyl vanillin(EVA)as a kind of flavor is widely used in food industry,but low solubility restricted its application.This study using computer-aided design simulated interaction between EVA and four kinds of computeraided design computer-aided design cyclodextrins(CDs)and further fabricated their inclusions.Results shown that EVA/HP-β-CDs has better stability constant compared withα-CDs,β-CD andγ-CDs and solubility as well as non-crystal composites confirmed by UV-vis,XRD,FT-IR and RSC analysis.

关 键 词：乙基香兰素 环糊精 包合物 

分 类 号：O69[理学—化学]