星点设计-效应面法优化茴香茶中挥发油的包合物制备工艺

Optimization of Preparation Technology of Volatile Oil Inclusion from the Fennel Tea by Central Composite Design and Response Surface Method

目的利用星点设计-效应面法优化茴香茶中挥发油的β-环糊精包合物制备工艺。方法以β-环糊精为包合材料,采用饱和水溶液法制备包合物,以挥发油包合率为包合工艺评价指标,以β-环糊精与挥发油的投料比、包合温度、包合时间为主要影响因素,采用星点设计-效应面法优化挥发油的包合参数。结果最佳包合工艺为:β-环糊精和挥发油用量比为5∶1,包合温度为46℃,超声时间92 min,挥发油的包合率预测值与实际值的偏差为0.51%。结论试验设计简单可行,拟合结果合理、可靠。

OBJECTIVE To optimize the Preparation process of oil-β-cyclodextrin inclusion complex from the fennel tea by central composite design and response surface method.METHODS Usingβ-cyclodextrin as inclusion material,the oil-β-cyclodextrin inclusion complex was prepared by Saturated aqueous solution method;the mass ratio ofβ-cyclodextrin to volatile oil,clathration temperature and clathration time were used as main influence factors and the inclusion rate was the dependent variable in the central composite design experiment to optimizate and test the best prescription process.RESULTS The optimum conditions for the inclusion complex were as follows:the ratio ofβ-cyclodextrin to volatile oil was 5∶1,inclusion temperature was at 45℃,inclusion time was at 92 min.The deviation between the predicted value and the actual value of volatile oil was 0.51%.CONCLUSION The experimental design is simple and feasible,and the fitting results are reasonable and reliable.