摘要
采用超声法制备熊果酸/β-环糊精包合物,以熊果酸包合率为指标,通过正交试验优化包合条件,并采用红外光谱、X射线衍射、差示扫描量热和扫描电镜等手段对包合物的性质进行研究。结果表明,其最佳工艺条件为:超声功率200W、熊果酸∶β-环糊精(摩尔比)=1∶1、超声时间40min、温度30℃。在该条件下,熊果酸包合率为68.2%。
Ultrasonic wave method was used to preparation the ursolic acid-β-cyclodextrin(UA-β-CD)inclusion complex.Taking the inclusion rate of ursolic acid as a index,the optimum conditions were determined by orthogonal design.The inclusion complex was characterized by infrared spectroscopy(IR),differential scanning calorimetry (DSC),X-ray diffraction(XRD)and scanning electron microscope (SEM).The results shown that the optimum conditions were as fol-lows:The ultrasonic power was 200 W,UA (mol)∶β-CD (mol)=1∶1,duration time 40min and temperature 30℃.In this condition,the inclusion rate was 68.2%.
出处
《食品与机械》
CSCD
北大核心
2010年第6期10-12,21,共4页
Food and Machinery
基金
国家自然科学基金项目(编号:20876152)
关键词
熊果酸
Β-环糊精
包合物
超声
ursolic acid
β-cyclodextrin
inclusion complex
ultrasonic wave