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目的：考察大蒜油βＣＤ包合物的稳定性。方法：以大蒜油为测定指标，分别对包合物和混合物进行强光照射、高温、高湿、挥发性试验及恒温加速实验。结果：在光、热、湿等因素影响下，包合物中大蒜油含量没有明显变化，而混合物中大蒜油含量均明显下降，说明大蒜油包合后增加了对光、热、湿的稳定性；挥发性试验结果，包合物的热失重比混合物小，说明包合物降低了大蒜油的挥发性。结论：大蒜油βＣＤ包合物具有一定的抗光照性、热稳定性和湿稳定性，其稳定性明显优于单纯大蒜油。
Objective: To investigate the stability of β-CD inclusion complex of garlic oil. Methods: Garlic oil was used as the index for the determination of clathrates and mixtures. The samples were irradiated with strong light, high temperature, high humidity, volatility test and constant temperature accelerated test. RESULTS: Under the influence of light, heat, humidity and other factors, the content of garlic oil in the inclusion compound did not change significantly, and the content of garlic oil in the mixture decreased significantly, indicating that the inclusion of garlic oil increased the stability to light, heat and humidity. The volatilization test results showed that the inclusion compound had a lower TGA than the mixture, indicating that the inclusion compound reduced the volatile of garlic oil. CONCLUSION: Garlic oil β-CD inclusion complex has certain resistance to light, thermal stability and wet stability, and its stability is obviously better than that of pure garlic oil.