β-环糊精包合花椒挥发油的新工艺研究

Study on New Technology of Inclusion Compound of β-cyclodextrin and Zanthoxylum bungeanum (Maxim) Volatile Oil

[目的]提高花椒挥发油在制剂和食品加工过程中的稳定性。[方法]以花椒与β-环糊精的投料比、包合温度、包合时间为考察因素进行正交试验,研究β-环糊精包合花椒挥发油的新工艺。[结果]该研究一步完成了花椒挥发油的提取和包合,与原工艺相比,液-液包合法的包合率明显升高,而且省去了单独提取和分离挥发油的过程,减少了挥发油的损失,缩短了挥发油的制备时间。花椒与β-环糊精的投料比对花椒挥发油包合率的影响最大,其次是包合时间,包合温度的影响最小。[结论]β-环糊精包合花椒挥发油的最佳工艺为:花椒与β-环糊精的投料比15∶10,包合温度95℃,包合时间60 min,而且该工艺重现性好,产品质量稳定。

[Objective] The aim was to improve the stability of Zanthoxylum bungeanum（Maxim） volatile oil in the process of preparation and food processing.[Method]With the feed ratio of Z.bungeanum to β-cyclodextrin,inclusion temperature and inclusion time as investigation factors,the orthogonal test was made to study the new technology of inclusion compound of β-cyclodextrin and Z.bungeanum volatile oil.[Result] The study completed the extraction and inclusion of Z.bungeanum volatile oil by one step.Compared with the original technology,the inclusion rate by liquid-liquid inclusion method was obvious increased and the technology saved the processes of solely extracting and separating volatile oil,decreased the loss of volatile oil and shortened the preparation time of volatile oil.The feed ratio of Z.bungeanum to β-cyclodextrin had greatest influence on the inclusion rate of Z.bungeanum volatile oil,followed by the inclusion time,and the inclusion temperature had least influence.[Conclusion] The optimum technology of inclusion compound of β-cyclodextrin and Z.bungeanum volatile oil was that the feed ratio of Z.bungeanum to β-cyclodextrin was 15∶10,the inclusion time was 60 min and the inclusion temperature was 95 ℃.The technology had good reproducibility and the quality was stable.