姜酮-β-环糊精包合物的结构确证及热稳定性研究

Structure Confirmation and Thermal Stability of Inclusion Complexes of Zingerone and β-cyclodextrin

采用水溶液法和冷冻干燥技术制备粉末状的姜酮/环糊精包合物,以提高姜酮的溶解性和热稳定性,为姜酮的微胶囊化奠定基础。采用紫外光谱、红外光谱、X-射线衍射技术、扫描电镜、热重及差示扫描量热联用分析等技术手段研究包合物的结构和热稳定性。结果表明:环糊精对姜酮具有良好的包合能力,姜酮以无定形状态存在于包合物中,其热稳定性得到了显著提高。

The powdered inclusion complexes of zingerone andβ-cyclodextrin（β-CD）are prepared by aqueous solution method and freeze-drying technology in this study in order to increase the solubility and thermal stability of zingerone and lay the basis for microencapsulation of zingerone.The structure and thermal stability of inclusion complexes are researched by UV,FT-IR,XRD,SEM and TG/DSC.The results show thatβ-cyclodextrin has a good encapsulation ability for zingerone,zingerone is present in the inclusion complexes of the amorphous state,and its thermal stability has been significantly enhanced.