薄荷油β-环糊精包合前后成分与口感的变化研究

Change of Ingredient and Taste of Pennyroyal β-Cyclodextrin Inclusion Compound

目的:研究薄荷油β-环糊精包合前后成分的变化对薄荷油气味、口感的影响。方法:采用饱和水溶液法制备薄荷油β-环糊精包合物;薄层色谱法和气-质联用法检测薄荷油包合前后的成分,比较其成分变化对气味、口感的影响。结果:包合可使薄荷醇、薄荷酮、异薄荷酮成分保留,有效去除α-蒎烯、β-蒎烯、β-水芹烯、D-柠檬烯成分。结论:包合能去除薄荷油中原有少量影响其气味的松油、樟油成分,使其气味清纯,口感更好。

OBJECTIVE： To study the effects of ingredient changes of pennyroyal β-Cyclodextrin before and after inclusion on the smell and taste of pennyroyal. METHODS： Staturated solution method was used to prepare pennyroyal β-cyclodextrin inclusion compound; TLC and GC-MS were used to detect the ingredient change of pennyroyal before and after clathration, and the effects of ingredient change on smell and taste were compared. RESULTS： Three main ingredients menthol, menthone and isomenthone had been remained, and a-pinen, β-pinene, β-phellandrene and D-limonene had been removed effectively after clathration. CONCLUSION： The clathration could remove small amounts of oleum pini and camphor wood oil from pennyroyal, which made it smell pure and taste better.