胶体磨法包合肉桂油及包合物稳定性考察

Inclusion of Cinnamon Oil Using Colloid Milling and the Stability of Inclusion Compounds

目的:用胶体磨法包合肉桂油,考察包合物的稳定性。方法:采用胶体磨法、气相色谱法,以桂皮醛含量为考察指标,分别对肉桂油的β-环糊精包合物和混合物进行强光照射、高温和高湿试验。结果:在光、热、湿等因素影响下,包合物中桂皮醛含量没有明显变化,而混合物中桂皮醛含量均明显下降。结论:肉桂油β-环糊精包合物具有较好的抗光照性、热稳定性和湿稳定性,其稳定性明显优于单纯肉桂油混合物。

Objective： To prepare the inclusion compounds of β-cyclodextrin with cinnamon oil using colloid milling, and investigate their stability. Methods： Colloid milling and gas chromatography were employed） The content of einnamaldehyde was used as inspection index. The stability of inclusion compounds of β-cyclodextrin with cinnamon oil and cinnamon oil mixture was investigated under circumstances of intense light, high temperature and high humidity, respectively. Results： The content of cinnamaldehyde showed insignificant changes in the inclusion compounds of β-cyclodextrin with cinnamon oil and significant changes in the cinnamon oil mixture. Conclusion： Inclusion compounds of β-cyclodextrin with cinnamon oil have characteristics of anti-light, anti-heat and anti-humidity, the stability of inclusion compounds is better than that of cinnamon oil mixture.