茉莉精油/羟丙基-β-环糊精包合物的制备及表征

Preparation and Characterization of Jasmine Essential Oil/Hydroxypropyl-β-cyclodextrin Complex

为提高茉莉精油的稳定性和水溶性,通过饱和水溶液法制备了茉莉精油/羟丙基-β-环糊精包合物溶液并经冷冻干燥制得固体样品。利用紫外分光光度法进行定量,确定包埋率为70.3%。经红外光谱鉴定,茉莉精油包埋后红外特征吸收峰消失,茉莉精油包合物O-H弯曲振动峰向高位位移到1 652 cm^(-1)。热重/差热同步分析结果表明,包埋后精油的易挥发成分热稳定性增加。

The jasmine essential oil/hydroxypropyl - β - cyclodextrin complex was prepared through the saturat- ed aqueous solution method to improve the stability and water solubility of jasmine essential oil. The solid product was then prepared by freezing dry. The inclusion ratio of the complex was 70.3% determined by ultraviolet spectropho- tometry. The IR results showed that the infrared absorption peak of the jasmine essential oil disappeared after it was included in the hydroxypropyl - β - cyclodextrin （HPCD） molecules, and the flexural vibration peak of O - H in the complexes was high shifted to 1 652 cm-1. Furthermore, thermal gravimetric/differential thermal analysis （TG/ DTA） results showed that the thermal stability of the volatile components of the essential oil was increased after the complex was formed.