肉桂精油/羟丙基-β-环糊精包合物的表征及成分分析

Characterization and component analysis of Cinnamon Essential Oil/Hydroxypropyl-β-cyclodextrin Complex

为提高肉桂精油的稳定性和水溶性,以羟丙基-β-环糊精为载体,采用饱和水溶液法制备了肉桂精油包合物,经冷冻干燥得到固体样品,并对该包合物的物理化学性质进行研究。结果表明,该包合物的包埋率为89.33%;经红外光谱鉴定,肉桂精油被包埋后在1672cm^(-1)处的醛基吸收峰减弱,同时1621cm^(-1)和1488cm^(-1)处的苯基特征峰消失;采用气质联用对包合前后肉桂精油的成分分析发现,由于HPCD对肉桂精油选择性地包合,包埋后肉桂精油的成分含量与包埋前相比均发生变化,一些相对含量较低的成分消失,而主成分反式肉桂醛的相对含量从52.87%增加至69.5%,这可能有利于提高肉桂精油的抑菌性,为其在食品防腐保鲜方面的应用提供有价值的参考。

The cinnamon essential oil/hydroxypropyl-β-cyclodextrin complex was prepared through the saturated aqueous solution method to improve the stability and water solubility of cinnamon essential oil. The solid product was prepared by freezing dry and its physicochemical properties were studied. The inclusion ratio of the complex was 89.33% determined by ultraviolet spectrophotometry. The IR results showed that the infrared absorption peak of the cinnamon essential oil weakened at 1672 cm-1 after the encapsulating of cinnamon essential oil,and the phenyl characteristic peak at 1621 cm-1 and 1488 cm-1 disappeared. The composition analysis of cinnamon essential oil before and after encapsulated was carried out with GC-MS. Due to the selective embedding of HPCD,the content of cinnamon essential oil was changed in comparison with pure cinnamon essential oil. Several low relative content of substance disappeared,while the relative content of the main component trans-cinnamaldehyde increased from 52.87% to 69.5%. This is helpful to improve the antibacterial activity of cinnamon essential oil and provide valuable reference for its application in food preservative preservation.