热带作物学报2017，Vol.38Issue(12)：2382-2387,6.DOI:10.3969/j.issn.1000-2561.2017.12.028
芥末精油-β-环糊精包合物制备工艺、微结构及缓释特性研究
Preparation Process of Mustard Essential Oil-β-Cylcodextrin Inclusion Complex and Characterization of Microstructure and Release Properties
摘要
Abstract
The preparation process,microstructure and release characteristics of mustard essential oil-β-cyclodextrin inclusion were studied.Firstly,the optimization of the preparation process was conducted with the guide of inclusion rate and product yield,based on the single factor and orthogonal experimental design;Secondly,the micro-structure was observed by scanning electron microscopy while release properties were studied under controlled temperatures and humidity.The optimum condition of inclusion process was as follows:1∶6 (ratio of mustard oil and cyclodextrin inclusion ratio),1.5 h (inclusion time) and 50 ℃ (inclusion temperature).The process could achieve inclusion rate of 90.56％ and product yield of 87.22％.Results of scanning electron microscopy showed that the inclusion complex appears uniform and irregular in shape.Release rates of essential oil were directly correlated with relative humidity and temperature.关键词
芥末精油/环糊精/包合物/缓释Key words
Mustard essential oil/cylcodextrin/inclusion complex/controlled release分类
轻工纺织引用本文复制引用
李奕星,李芬芳,陈娇,袁德保..芥末精油-β-环糊精包合物制备工艺、微结构及缓释特性研究[J].热带作物学报,2017,38(12):2382-2387,6.基金项目
海南省自然科学基金面上项目(No.20163097) （No.20163097）
中国热带农业科学院院本级基本科研业务员费专项资金(No.1630052015046) （No.1630052015046）
海南省社会发展科技专项(No.2015SF34) （No.2015SF34）
中央级公益性科研院所基本科研业务费专项-中国热带农业科学院院级创新团队项目(No.17CXTD-20). （No.17CXTD-20）
