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目的:优化β-环糊精(β-CD)包合杜香油的工艺条件。方法:以包合率为指标,以油与β-CD的比例、包合温度、包合时间、β-CD与水的比例为考察因素,采用L_9(3~4)正交表设计试验。采用显微成像法、薄层色谱法(TLC)、紫外扫描法(UV)、红外光谱法(IR)对包合物进行验证。结果:杜香油最佳包合工艺为:油与β-CD的比例为1:8,包合温度50℃,包合时间30 min,β-CD与水的比例为1:15。结论:该工艺稳定,质量可控。
Objective: To optimize the process conditions for the inclusion of β-cyclodextrin (β-CD) in Du Fu oil. Methods: Taking the inclusion rate as the index, the ratio of oil to β-CD, the inclusion temperature, the inclusion time and the ratio of β-CD to water were taken as the investigation factors. The experiment was designed by L_9 (3-4) orthogonal test table. The inclusion complex was verified by microscopy, TLC, UV and IR. Results: The optimal combination process of Eucommia ulmoides Olive Oil was: the ratio of oil to β-CD was 1: 8, the inclusion temperature was 50 ℃, the inclusion time was 30 min, the ratio of β-CD to water was 1:15. Conclusion: The process is stable and quality controllable.