大蒜油β-环糊精包合物的稳定性考察

The stabilities of inclusion complex of garlic oil β cyelodextrin

目的：考察大蒜油βＣＤ包合物的稳定性。方法：以大蒜油为测定指标，分别对包合物和混合物进行强光照射、高温、高湿、挥发性试验及恒温加速实验。结果：在光、热、湿等因素影响下，包合物中大蒜油含量没有明显变化，而混合物中大蒜油含量均明显下降，说明大蒜油包合后增加了对光、热、湿的稳定性；挥发性试验结果，包合物的热失重比混合物小，说明包合物降低了大蒜油的挥发性。结论：大蒜油βＣＤ包合物具有一定的抗光照性、热稳定性和湿稳定性，其稳定性明显优于单纯大蒜油。

OBJECTIVE: To observe the stabilities of inclusion complex of garlic oil β cyclodextrin(β CD). METHODS: We used garlic oil as a index and made a set of tests of inclusion complex and mixture on their stabilities, such as tests under lamp light and under high temperature or humidity, volatility test and constant temperature accelerated test. RESULTS: Under affecting factors such as light, heat and humidity, the content of garlic oil in inclusion complex was not changed. In the mixture, however, the content of garlic oil was decreased. It was shown that garlic oil in inclusion complex was much more stable under light, heat and humidity. In the volatility test, hot weightless of the complex was smaller than that of the mixture, indicating that inclusion complex was able to lower volatilization of garlic oil. CONCLUSION: Inclusion complex of garlic oil β CD had the stabilities to light, heat and humidity to some extent. The stability of garlic oil in inclusion complex was obviously superior to that of original garlic oil.