【摘要】 以新鲜木姜子果实为原料,通过水蒸气蒸馏法提取木姜子挥发油;利用饱和水溶液法进行β-环糊精与挥发油包合物的制备,包合工艺的优化采用星点设计-响应面法进行。结果表明,木姜子挥发油与β-环糊精最佳包合工艺为:投料比1:5.77(mL:g),包合时间4.09 h,包合温度51.5℃。利用UV、IR、TG和SEM对包合物表征,表征结果显示,木姜子挥发油与β-环糊精已经形成包合物。研究结果可为木姜子挥发油的进一步实际利用提供可靠参考。更多还原

【Abstract】 The volatile oil was extracted by steam distillation from fresh ginger fruit. The inclusion of β-cyclodextrin and volatile oil was prepared by saturated aqueous solution method. The results showed that the optimal inclusion process of volatile oil from rhizoma corydalis and β-cyclodextrin was as follows: feeding ratio 1:5.77(mL:g), inclusion time 4.09 h, inclusion temperature 51.5 ℃. The inclusion was characterized by UV, IR, TG and SEM, and the results showed that the inclusion was formed by the volatile oil of rhizoma coryzae and β-cyclodextrin. The results can provide a reliable reference for the further utilization of the volatile oil of radix coryzae.更多还原