食品工业科技2012，Vol.33Issue(9)：316-318,345,4.
胡椒碱β-环糊精包合物的制备工艺研究
Study on the preparation process of cnclusion complex ofpiperine-β-cyclodextrin
摘要
Abstract
Objective：Study on the optimum process conditions of the volatile oil in piperine which was included by β-cyclodextrin.Method：To use piperine inclusion rate as evaluation index,saturated aqueous solution mixing method and microwave-assisted method were compared,and the optimum conditions were analyzed by orthogonal test.The property of piperine before and after inclusion was analyzed by TLC and HPLC.Result：The optimum preparation conditions for inclusion were as follows：m（Piperine）：m（β-CD）=1：80（g/g）,microwave 40min at 60℃,microwave power 700W,inclusion rate up to 88.12%.Conclusion：The microwave method was the best method of inclusion.关键词
胡椒碱/β-环糊精/包合物Key words
piperine/β-cyclodextrin/inclusion complex分类
轻工纺织引用本文复制引用
王友志,王晓青,姚亮,纪明慧,郭飞燕..胡椒碱β-环糊精包合物的制备工艺研究[J].食品工业科技,2012,33(9):316-318,345,4.基金项目
海南师范大学国家级大学生创新性实验计划项目 （）
