摘要
探索了杜仲籽油β-环糊精包合物的最佳制备工艺并对包合物进行了初步表征。采用正交实验法,以包合物的包合率和产率的加权平均值(综合评分)为考查指标,进行了包合物制备工艺的优化研究。分别采用差示扫描量热法(DSC)、紫外分光光度法(UV)和显微成像分析法等,对包合物的结构进行了初步表征。实验结果表明,最优制备工艺条件为β-环糊精∶杜仲籽油(g/mL)为8∶1,包合温度为60℃,包合时间为2.0h。差示扫描量热法、紫外分光光度法和显微成像分析法的分析结果均显示包合物确为一种新形成的物相。
The optimum preparation technology and preliminary characterization of Eucommia ulmoides seed oil !8-cyclodexitrin inclusion complex were explored in this paper. The optimization of the preparation technology for the inclusion complex was studied by means of orthogonal test with the weighted average of inclusion rate and product yield （comprehensive score） as the appraisement criteria. The structure of the inclusion complex was preliminary characterized respectively by differential scanning calorimetry （DSC）, ultraviolet spectrophotometry （UV） and microscopic imaging. The result showed that the optimum preparation technology were as follows, β-cyclodextrin：Eucommia ulmoides seed oil （g/mL）=8：1, inclusion temperature 60℃, inclusion time 2.0h. The analysis results of DSC, UV and microscopic imaging indicated that the inclusion complex was really a kind of new phase.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第6期315-319,共5页
Science and Technology of Food Industry
基金
安徽省高等学校省级自然科学研究重点项目(KJ2011Z240)
安徽省食品科学与工程省级特色专业(20101091)
安徽省食品科学与工程省级教学团队(20101094)
关键词
杜仲籽油
Β-环糊精
包合物
制备
结构表征
Eucommia ulmoides seed oil, 8-cvclodextrin, inclusion comolex
nreoaration
structure characterization
