The retention rate of carvone in β-cyclodextrin solution and the formation constant between these two compounds were determined by SPME-GC-MS. The inclusion complex of β-cyclodextrin and carvone was prepared by freeze-drying method, and it was characterized by scanning electron microscopy (SEM), infrared spectroscopy (IR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The results showed that carvone and β-cyclodextrin formed an inclusion complex in a ratio of 1∶1 in aqueous solution, and the formation constant was 1 066.7 mol-1. Moreover, the encapsulation efficiency of the complex was 75.04%, and SEM and XRD showed that the crystal morphology of β-cyclodextrin changed before and after inclusion. Furthermore, IR and TGA also showed that β-cyclodextrin and carvone formed an inclusion complex. Therefore, it can be concluded that β-cyclodextrin is suitable for embedding carvone to improve its thermal stability, which will be beneficial for broadening the application of carvone.
XUE Shuo
,
DONG Man
,
ZHANG Lulu
,
YIN Kaijing
,
WANG Lin
,
REN Jingnan
,
PAN Siyi
,
FAN Gang
. Formation constant of β-cyclodextrin with carvone and characterization of inclusion complex[J]. Food and Fermentation Industries, 2019
, 45(12)
: 183
-188
.
DOI: 10.13995/j.cnki.11-1802/ts.019641
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