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目的:探讨分析孜然挥发油β-环糊精包合物的表征及稳定性。方法:应用水蒸气蒸馏法从孜然籽中提取出孜然挥发油,并使用β-环糊精对孜然挥发油进行包合。应用红外光谱对包合物进行表征测定,同时在不同光照、温度、pH条件下对此包合物的稳定性进行测定,并将所得结果进行回顾性的分析。结果:经β-环糊精包合后,孜然挥发油的稳定性得到了加强。结论:经β-环糊精包合后,孜然挥发油的稳定性显著提高,值得进一步推广应用。
Objective: To investigate the characterization and stability of β-cyclodextrin inclusion complex of cumin volatile oil. Methods: Volatile oil of cumin was extracted from cumin seeds by steam distillation, and β-cyclodextrin was used to encapsulate volatile oil of cumin. The inclusion complex was characterized by FTIR, and the stability of the inclusion complex was measured under different light, temperature and pH conditions. The results were retrospectively analyzed. Results: After the inclusion of β-cyclodextrin, the stability of cumin volatile oil was enhanced. Conclusion: The stability of volatile oil of cumin has been significantly improved after inclusion of β-cyclodextrin, which deserves further application.