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目的:考察陈皮、生姜挥发油β-环糊精包合工艺的影响因素,并确定最佳工艺。方法:采用饱和水溶液法,以挥发油包合率和包合物收率为指标,采用正交试验优选工艺条件;采用薄层色谱法、紫外光谱法和显微镜法对包合物进行验证。结果:最佳包合工艺为:挥发油:β-环糊精以1∶12投料,包合温度40℃,包合时间120min。验证结果表明挥发油包合前后无明显变化。结论:所选包合工艺包合率和包合物收率综合指标高,操作简单。
Objective: To investigate the influencing factors of β-cyclodextrin inclusion in dried tangerine peel and ginger essential oil, and to determine the best technology. Methods: Saturated aqueous solution was used to determine the inclusion rate of volatile oil and yield of inclusion compound. The optimum conditions were determined by orthogonal test. The inclusion complex was verified by TLC, UV and microscopy. Results: The best inclusion process was as follows: volatile oil: β-cyclodextrin was fed at 1:12, the inclusion temperature was 40 ℃ and the inclusion time was 120 min. The results show that the volatile oil before and after inclusion no significant change. Conclusion: The inclusion rate and the inclusion compound yield of the selected inclusion technique are comprehensive and easy to operate.