芥末精油—β—环糊精包合物制备工艺、微结构及缓释特性研究
摘 要 对芥末精油-β-环糊精包合物的制备工艺及微结构和缓释特性进行研究。首先，通过以包合率及包合物产率的加权综合评分为考察指标，采用单因素和正交实验设计对制备工艺进行了优化；其次，分别采用扫描电镜和控制环境温湿度的方法研究了其微结构和缓释特性。最佳包合工艺条件为：芥末精油与β-环糊精比例1 ∶ 6，包合时间1.5 h，包合温度50 ℃，在此条件下，包合率为90.56%，包合物产率为87.22%；扫描电镜结果显示包合物呈均匀不规则的板状；包合物中芥末精油释放速率与环境相对湿度和温度密切相关。
关键词 芥末精油；环糊精；包合物；缓释
中图分类号 TS202 文献标识码 A
Abstract The preparation process， microstructure and release characteristics of mustard essential oil-β-cyclodextrin inclusion were studied. Firstly， the optimization of the preparation process was conducted with the guide of inclusion rate and product yield， based on the single factor and orthogonal experimental design； Secondly， the micro-structure was observed by scanning electron microscopy while release properties were studied under controlled temperatures and humidity. The optimum condition of inclusion process was as follows： 1 ∶ 6（ratio of mustard oil and cyclodextrin inclusion ratio）， 1.5 h（inclusion time）and 50 ℃（inclusion temperature）. The process could achieve inclusion rate of 90.56% and product yield of 87.22%. Results of scanning electron microscopy showed that the inclusion complex appears uniform and irregular in shape. Release rates of essential oil were directly correlated with relative humidity and temperature.
Key words Mustard essential oil；cylcodextrin；inclusion complex；controlled release
doi 10.3969/j.issn.1000-2561.2017.12.028
芥末精油是以黑芥子或者白芥子经榨取而得来，为日本料理、韩国料理的一种常用调味汁，具有浓烈刺鼻的挥发性辛辣味，其主要风味成分AITCs（异硫氰酸烯丙酯）的含量在90%以上[1]。有研究表明，当芥末精油...
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