摘要
对八角茴香精油/羟丙基-β-环糊精包合物制备工艺进行了研究。以包合率(%)为响应值,主客比(mg∶mg)、包合时间(h)、包合温度(℃)为自变量,在单因素试验的基础上,通过响应面设计确定了最佳包合工艺为:主客比(mg∶mg)49.6,包合时间98.03h,包合温度33.1℃,此时包合率为72.29%。而且包合时间与包合温度的交互作用显著。UV光谱分析结果显示,体系中加入羟丙基-β-环糊精后,八角茴香精油的最大吸收波长由258nm移至257nm,且E带吸收和B带吸收均出现了蓝移,证明了包合物的形成。
In this study,the preparation technology of star anise oil/Hydroxypropyl-β-cyclodextrin inclusion compound was studied. The inclusion rate（%）was the response value,and the ratio of host to guest（mg：mg）, inclusion time（h）and inclusion temperature（℃）were independent variables. On the basis of single factor experiment,the optimum inclusion process was determined by response surface design and the best conditions were：host-guest ratio（mg∶mg）49.6,inclusion time 98.03 h,inclusion temperature 33.1 ℃. The inclusion rate was 72.29% under the above conditions. The inclusion time had signi？cant interaction with the inclusion temperature. The results of UV spectroscopy showed that the maximum absorption wavelength of star anise oil was shifted from 258 nm to 257 nm after adding Hydroxypropyl-β-cyclodextrin. The blue shift in E band absorption and B band absorption indicated that the inclusion complex was formed.
出处
《中国食品添加剂》
北大核心
2017年第8期135-141,共7页
China Food Additives
基金
国家自然科学基金项目(No.31571881)
