利用共沉淀法分别制备丁酸乙酯与β-和γ-环糊精包合物。正交试验表明:制备β-环糊精包合物的最佳参数为,丁酸乙酯与β-环糊精的摩尔比为1∶1、超声30 min、超声温度50℃,可获最大包合率为46.69%;制备γ-环糊精包合物的最佳参数为,丁酸乙酯与γ-环糊精的摩尔比为1∶1、超声45 min、超声温度60℃,可获最大包合率为95.59%。通过扫描电镜、红外及X-衍射对包合物的分析,证明了丁酸乙酯与2种环糊精包合物的形成。综合结果显示,γ-环糊精更适合包埋丁酸乙酯类风味小分子。

Co-precipitation method was used to prepare the inclusion complexes of ethyl butyrate with β-and γ-cyclodextrin.The optimal inclusion conditions were determined by orthogonal array design experiments.The results showed that the inclusion ratio of β-cyclodextrin complex could reach to 46.69 % when ethyl butyrate /β-cyclodextrin molecular ratio was 1∶ 1,ultrasound time was 30 min and ultrasound temperature was 50 ℃.The inclusion ratio of γ-cyclodextrin complex could reach 95.59 % when ethyl butyrate /γ-cyclodextrin molecular ratio was 1∶ 1,ultrasound time was 45 min and ultrasound temperature was 60 ℃.The interactions between ethyl butyrate and cyclodextrins were analyzed by scanning electron microscope(SEM),infrared spectrometry(IR) and X-ray diffraction(XRD).The complexes formation was confirmed,and γ-cyclodextrin was more suitable for wall material of ethyl butyrate.