辛夷挥发油的Capsul改性淀粉包合物的制备及其结构表征

Preparation and Characterization of Capsul Modified Starch Inclusion Compound of Magnoliae Flos Volatile Oil

目的:制备辛夷挥发油的Capsul改性淀粉包合物,并进行结构表征。方法:选择包合时间、包合温度、辛夷挥发油与Capsul改性淀粉的用量比为考察因素,以包合物含油率和挥发油利用率的综合评分为评价指标,采用L9(34)正交试验优选工艺,并利用X射线衍射法、红外光谱、气相色谱-质谱法对其结构进行表征。结果:最佳制备工艺为辛夷挥发油与Capsul改性淀粉用量比为1:3(V/m),包合温度为20℃,包合时间为1.5h。包合物结构形成并且辛夷挥发油包合前、后成分无明显变化。结论:Capsul改性淀粉用于包合辛夷挥发油,具有包合效率高、用量少、工艺稳定等优点,可为Capsul改性淀粉的应用提供参考。

To prepare Capsul inclusion compound of Magnoliae Flos volatile oil, and to characterize the structure of it. METHODS： L9 （34） orthogonal design was used to optimize preparation technology with inclusion time, inclusion temperature, the ratio of Magnoliae Flos volatile oil and Capsul modified starch as factors, using integrated score of oil content and utiliza tion ratio of volatile oil as evaluation index. X-ray diffraction, IR spectrum and GC-MS were adopted for structure characterization. RESULTS： The optimum preparation technology was as follows ： ratio of Magnoliae Flos volatile oil to Capsul modified starch was 1：3 （V/m）; including temperature was at 20 .C for 1.5 h. The inclusion compound formatted successfully and the chemical constituents were unchanged. CONCLUSION： The inclusion technology of Magnoliae Flos volatile oil by Capsul modified starch is stable, effective and feasible. It orovides reference for the aoolication of Caosul modified starch.