食品工业科技2013，Vol.34Issue(6)：315-319,5.
杜仲籽油β-环糊精包合物的制备及其表征
Preparation and characterization of β-Cyclodextrin inclusion complex of Eucommia ulmoides seed oil
摘要
Abstract
The optimum preparation technology and preliminary characterization of Eucommia ulmoides seed oil β-cyclodexitrin inclusion complex were explored in this paper. The optimization of the preparation technology for the inclusion complex was studied by means of orthogonal test with the weighted average of inclusion rate and product yield (comprehensive score) as the appraisement criteria. The structure of the inclusion complex was preliminary characterized respectively by differential scanning calorimetry (DSC), ultraviolet spectrophotometry (UV) and microscopic imaging. The result showed that the optimum preparation technology were as follows: β-cyclodextrin:Eucomm/a ulmoides seed oil (g/mL) =8:1, inclusion temperature 60℃, inclusion time 2.0h. The analysis results of DSC,UV and microscopic imaging indicated that the inclusion complex was really a kind of new phase.关键词
杜仲籽油/β-环糊精/包合物/制备/结构表征Key words
Eucommia ulmoides seed oil/ P-cyclodextrin/ inclusion complex/ preparation/ structure characterization分类
轻工纺织引用本文复制引用
孙兰萍,马龙,伍亚华,赵大庆,殷娜..杜仲籽油β-环糊精包合物的制备及其表征[J].食品工业科技,2013,34(6):315-319,5.基金项目
安徽省高等学校省级自然科学研究重点项目(KJ2011Z240) （KJ2011Z240）
安徽省食品科学与工程省级特色专业(20101091) （20101091）
安徽省食品科学与工程省级教学团队(20101094). （20101094）
