均匀设计法研究八角油β-环糊精包合物的制备工艺(英文)

Study on Inclusion Complex of Star Anise Oil with β-Cyclodextrin

目的研究β-环糊精对八角油的包合作用。方法以挥发油包合率为指标,应用3因素6水平的均匀设计法,筛选出八角油包合物的最佳制备条件,即温度、研磨时间、样品与β-CD的比例。结果实验得出最佳条件:当温度为35.0℃,研磨时间为4.0 h,八角茴香油与β-CD的比例1∶13.0(m l∶g)时,包合率为81.4%;红外测定包合作用是否完全。结论优选得到的工艺结果稳定可行。

Objective To study the inclusion complex of Star anise oil with β - cyclodextrin. Methods 3 factors and 6 levels of conditions for the preparation of the inclusion complex were selected by the uniform design. The ratio of Star anise oil in the inclusion complex was used as criterion in these experiments. The inclusion complex was made by pestling method. Results The best conditions of the inclusion complex were that ： the ratio of Star anise oil and β - Cyclodextrin was 1 ： 13.0 （ mL/g）, and grinding for 4.0 hours at 35.0℃. The ratio of volatile oil in the inclusion complex was about 81.4%, and the inclusion complex was identified by IR. Conclusion The optimized process is stable and highly efficient.