β-环糊精与柠檬精油、月桂精油包合物的表征、热稳定性和抑菌性能评价
Characterization,Thermal Stability and Antibacterial Performance Evaluation of β-Cyclodextrin Inclusion Complexes with Lemon Essential Oil and Laurel Essential Oils
摘要
Abstract
This study successfully prepared inclusion complexes of lemon essential oil(LEEO)and Laurel essential oil(LAEO)with β-cyclodextrin(β-CD)using the co precipitation method,with the aim of enhancing the stability of plant essential oils and achieving their controlled release.The prepared inclusion complexes were comprehensively characterized using scanning electron microscopy(SEM),Fourier transform infrared spectroscopy(FTIR),X-ray diffraction(XRD),and thermogravimetric analysis-differential scanning calorimetry(TGA-DSC).SEM images reveal that essential oil molecules are effectively encapsulated within the inner cavities of β-CD molecules,which enables the essential oil molecules resist external environmental influences and enhance their stability.The results of FTIR and XRD further confirmed the formation of the inclusion complex,laying the foundation for studying their physicochemical and chemical properties.In addition,TGA-DSC analysis showed that the inclusion complex exhibited better thermal stability compared to unencapsulated essential oils,which holds great significance for applications that require heat treatment,such as food processing or pharmaceutical manufacturing.Antibacterial performance tests demonstrate that LEEO and LAEO exist significant antibacterial effects against both Staphylococcus aureus and Escherichia coli.The encapsulation effect of β-CD not only enhances the stability of essential oils,but also significantly extends their antibacterial activity.As an efficient wall material,β-CD can significantly enhance the stability and antibacterial performance of essential oils,and its microencapsulation technology has broad application prospects in the food packaging industry.关键词
β-环糊精/精油/包埋/微胶囊Key words
β-cyclodextrin/essential oils/encapsulation/microcapsules分类
轻工业引用本文复制引用
曹川,解鹏..β-环糊精与柠檬精油、月桂精油包合物的表征、热稳定性和抑菌性能评价[J].粮油食品科技,2025,33(2):75-82,8.基金项目
安徽省2023年省级质量工程项目"食品检验检测技术专业教师教学创新团队"(2022cxtd076) （2022cxtd076）
安徽省高等学校自然科学研究项目重大项目"山苍子精油-大环糊精微胶囊制备、性质表征及缓释性能研究"(2022AH040276) （2022AH040276）
2023年安徽省职业与成人教育学会教育科研规划课题"食品检验检测技术一流专业群建设路径的探索与实践"(AZCJ2023049) Anhui Province 2023 Provincial Quality Engineering Project"Teaching Innovation Team of Teachers of Food Inspection and Testing Technology"(No.2022CXTD076) （AZCJ2023049）
Anhui Provincial Higher Education Natural Science Research Project"Preparation and Characterization of Microcapsules of Litsea Cubeba Essential Oil-macroclidoxtrin Microcapsules"(No.2022AH040276) （No.2022AH040276）
2023 Anhui Vocational and Adult Education Society Education and Scientific Research Planning Project"Exploration and Practice of the Construction Path of First-class Professional Group in Food Inspection and Testing Technology"(No.AZCJ2023049) （No.AZCJ2023049）
