期刊论文

Li, Xiang-Zhou

中文

现代食品科技

1673-9078

2014

30

9

13-19

10.13982/j.mfst.1673-9078.2014.09.003

(201204811):国家林业公益性行业科研专项 (2012NK3103):湖南省科技计划项目

本校为第一且通讯机构

山苍子油是一种重要的调味品和香料,在食品和化妆品领域具有良好的应用前景。本研究采用紫外分光光度法研究了柠檬醛与β-CD的超分子作用,优化了山苍子油-β-CD包合物的制备工艺,同时采用紫外光谱（UV）、红外光谱（IR）、X-射线衍射（XRD）和扫描电镜（SEM）对山苍子油-β-CD包合物的理化性质进行了研究。结果表明,柠檬醛-β-CD包合物的包合比为1：1,包合过程的形成常数随温度的升高而减少。热力学参数（ΔH°〈0,ΔS°〈0,ΔG°〈0）表明,柠檬醛与β-CD的包合过程为自发放热过程,主要驱动力为焓变（ΔH°）。UV、IR、XRD和SEM表明,山苍子油与β-D形成包合物后,其理化性质发生了明显变化,两者以...

Litseacubeba essential oil is an important condiment and perfume, which is widely used in the food and cosmetics industry. The supramolecular interaction between citral from the plant's essential oil and β-Cyclodextrin (β-CD) was studied by UV spectrophotometry, and the process of preparing Litsea cubeba oil-β-CD inclusion complex was optimized. In addition, its physicochemical properties were investigated by ultraviolet-visible (UV) spectrometry, infrared (IR) spectrometry, X-ray diffractometry (XRD), and scanning electron microscopy (SEM). The results showed that the stoichiom...