摘要
采用饱和水溶液法、超声法、研磨法对梅片树叶挥发油进行包合,以综合评分为指标,筛选最佳包合方法。采用L9(34)正交试验设计,考察了投料比、包合时间以及包合温度对包合物的得率和包合率的影响,筛选出饱和水溶液法制备包合物的最佳工艺参数。结果表明,制备包合物的最佳工艺条件为:梅片树叶挥发油与β-环糊精投料比为1:8,包合温度为30℃,包合时间为50 min,在此条件下,得到包合物的得率和包合率分别是75.64%和88.42%,说明本工艺具有良好的得率和包合率,这对于开发梅片树叶挥发油的药用价值提供了研究思路和理论基础。
The inclusion complex was prepared by the methods of saawated solution method, ultrasonic method, and grinding method with composite grade. In order to obtain the best preparation conditions of inclusion complex, L9（3^4） orthogonal experimental designs were done. We considered three factors including the ratio of volatile oil and β-cyclodextrin, inclusion temperature and inclusion time on influencing composite grade. The results showed that the optimal inclusion conditions were as follows： ratio of volatile oil and β-cyclodextrin was 1：8 （g/g）, inclusion temperature was 30 ℃ and inclusion time was 50 min. Under the optimum conditions, the inclusion complex yield was 75.64% and the inclusion efficiency was 88.42%. This result exhibited that the technology had a good inclusion efficiency and yield. Meanwhile, it provided theoretical basis and research ideas for developing medical value of volatile oil from Mei Plan tree.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期138-140,161,共4页
Modern Food Science and Technology
基金
广东省大学生创新实验项目(1056111057)
国家级大学生创新创业训练计划(111056142)
关键词
梅片树
挥发油
Β-环糊精
包合物
Mei Pian tree （Cinnamomun burmannii physilogical type）
volatile oil
β-cyclodextrin
inclusion complex
