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目的:制备马水橘油-β-环糊精包合物,并表征其结构。方法:运用水蒸气蒸馏法从马水橘果皮中提取挥发油,采用饱和水溶液法制备挥发油与β-环糊精包合物,L9(34)正交试验设计以回归分析法为指标对制备工艺进行了优化;分别用红外光谱、差热热重分析法对马水橘油-β-CD包合物进行表征。结果:包合物最佳制备工艺条件为A2B2C2;影响因素的大小依次为:包合时间>β-环糊精与油投料比例>包合温度。结论:IR、DTA、TGA等方法证明了包合物的生成。
OBJECTIVE: To prepare Mahogany oil-β-cyclodextrin inclusion complex and characterize its structure. Methods: Volatile oil was extracted from the skin of horse mackerel by steam distillation. The inclusion compound of volatile oil and β-cyclodextrin was prepared by saturated aqueous solution. The orthogonal design of L9 (34) Were optimized. The compositions of Mashui-oil-β-CD inclusion complex were characterized by IR and DTA respectively. Results: The optimal preparation conditions for the inclusion complex were A2B2C2. The influencing factors were as follows: inclusion time> β-cyclodextrin to oil ratio> inclusion temperature. Conclusion: IR, DTA, TGA and other methods to prove the inclusion complex formation.