食品与发酵工业

百里香油β-环糊精包合物的制备与表征

  • 马君义 ,
  • 张继 ,
  • 王宝生 ,
  • 汪花丽 ,
  • 魏相龙 ,
  • 李佳佳 ,
  • 邢润苗
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网络出版日期: 2012-03-25

Preparation and Characterization of Thymus Oil-β-cyclodextrin Inclusion Complex

  • Ma Jun-yi ,
  • Zhang Ji ,
  • Wang Bao-sheng ,
  • Wang Hua-li ,
  • Wei Xiang-long ,
  • Li Jia-jia ,
  • Xing Run-miao
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Online published: 2012-03-25

摘要

采用饱和水溶液搅拌法制备百里香油β-环糊精包合物,并用傅里叶变换红外光谱、X-射线粉末衍射分析、薄层色谱、光镜显微成像等方法对包合物进行表征。结果表明:百里香油被β-环糊精包合前后的红外光谱、X-射线粉末衍射、薄层色谱以及光镜显微成像具有显著性差异,包合物得率、挥发油利用率和包合物含油率分别达到88.76%、89.62%和9.41%。百里香油被β-环糊精包合后呈现出新的物相特征,说明包合物已经形成。

本文引用格式

马君义 , 张继 , 王宝生 , 汪花丽 , 魏相龙 , 李佳佳 , 邢润苗 . 百里香油β-环糊精包合物的制备与表征[J]. 食品与发酵工业, 2012 , 38(03) : 95 -99 . DOI: 10.13995/j.cnki.11-1802/ts.2012.03.009

Abstract

The saturated aqueous solution stirring method was used to prepare thymus oil-β-CD inclusion complex,and some analytical methods,such as,Fourier transform infrared(FT-IR) spectroscopy,wide angle X-ray diffraction(WAXD),thin-layer chromatography(TLC) and micrography methods were used to identify characterization of the inclusion complex.The results showed that the spectra of the FT-IR,WAXD,TLC and micrography of the inclusion complex were remarkably different from each individual component.The inclusion yield,volatile oil utilization efficiency and oil percentage were 88.76 %,89.62 % and 9.41 % respectively.The thymus oil-β-CD inclusion complex exhibited some new physical characteristics which indicated that complex was formed.
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