薄荷油β-环糊精包合物的制备工艺优化和产品表征

STUDY ON PREPARATION OF MENTHA OIL-Β-CYCLODEXTRIN INCLUSION COMPOUND

本实验拟研究薄荷油β-环糊精包合物的最佳制备工艺。采用正交实验考察薄荷油与β-环糊精的比例、包合温度、搅拌时间对薄荷油β-环糊精包合物的饱和水溶液法制备工艺的影响,以薄荷油的收率为指标,找出最优处方工艺。并用TLC,显微镜观察,红外光谱扫描与电镜扫描等方法对包合物进行表征。最佳的工艺条件为薄荷油:β-环糊精为1:4,包合温度为40℃,搅拌时间为2h,制得的薄荷油包合物产率最高。

To study optimum preparation process for mentha oil-β-cyclodextrin inclusion compound. Effects of the proportion between mentha oil and β-cyeiodextrin, the inclusion temperature and the stirring time on the preparation process of mentha oil-β-cyclodextrin inclusion compound were studied by orthogonal design, the yield rate was used as criterion in the study to find the optimal formulation and process of the preparation of mentha oil-β-cyclodextrin inclusion compound. The inclusion compound was characterized by TLC, microscopy, IR and scanning electron microscope and so on. The optimum preparation conditions of inclusion compound were： oil ： β-cyclodextrin： 1：4, the inclusion temperature and stirring time were at 40℃ and for 2 hours respectively.