摘要
为研究熊果酸的β-环糊精包合物制备工艺,以包合率为指标,用β-环糊精包合熊果酸。通过单因素和正交实验确定了最佳工艺条件为:包合的最佳条件为:摩尔比3∶1,反应时间160 min,反应温度60℃。红外光谱鉴定形成了熊果酸-β-环糊精包合物。
To study optimum inclusion process condition for ursolic acid,the inclusion ratio of the ursolic acid in inclusion compounds was used as criteria in the experiment,and the optimal process condition was given with the L9（34）orthogonal experiment.The optimum preparation conditions for inclusion were established as follow： the ratio of β-cyclodextrin and ursolic acid was 3∶1,inclusion temperature was 60 ℃,inclusion time was 160 min.Infrared spectroscopy showed that ursolic acid-β-cyclodextrin inclusion compounds was formed.
出处
《食品研究与开发》
CAS
北大核心
2008年第1期11-13,共3页
Food Research and Development
基金
河南省教育厅杰出科研人才创新工程项目(2007KYCX0020)
