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目的:制备辛夷挥发油的Capsul改性淀粉包合物,并进行结构表征。方法:选择包合时间、包合温度、辛夷挥发油与Capsul改性淀粉的用量比为考察因素,以包合物含油率和挥发油利用率的综合评分为评价指标,采用L9(34)正交试验优选工艺,并利用X射线衍射法、红外光谱、气相色谱-质谱法对其结构进行表征。结果:最佳制备工艺为辛夷挥发油与Capsul改性淀粉用量比为1:3(V/m),包合温度为20℃,包合时间为1.5h。包合物结构形成并且辛夷挥发油包合前、后成分无明显变化。结论:Capsul改性淀粉用于包合辛夷挥发油,具有包合效率高、用量少、工艺稳定等优点,可为Capsul改性淀粉的应用提供参考。
OBJECTIVE: To prepare Capsul modified starch inclusion complex of Magnolia biondii volatile oil and to characterize its structure. Methods: The inclusion ratio, the inclusion temperature, the ratio of the volatile oil of Magnolia biondii to Capsul modified starch were selected as the evaluation factors. The comprehensive evaluation of the oil content of the inclusion compound and the utilization of the volatile oil was used as the evaluation index. The L9 (34) The process was characterized and characterized by X-ray diffraction, infrared spectroscopy and gas chromatography-mass spectrometry. Results: The optimum preparation conditions were as follows: the ratio of volatile oil to Capsul modified starch was 1: 3 (V / m), the inclusion temperature was 20 ℃ and the inclusion time was 1.5h. The inclusion complex structure formed and the volatile oil of Magnolia bark before and after the composition no obvious change. CONCLUSION: Capsul modified starch is used to encapsulate the essential oil of Magnolia biondii. It has the advantages of high inclusion efficiency, less dosage and stable process. It can provide a reference for the application of modified starch.