摘要
通过单因素实验和响应面实验优化了草豆蔻精油(AKEO)的超声-微波辅助提取条件,在修正的最佳条件下(微波功率550 W,提取时间7 min,液料比8∶1(mL/g),超声功率50 W),AKEO得率为0.40%。此外,为提升AKEO的稳定性,采用β-环糊精钾有机骨架(K-β-CD-MOF)作为壁材,制备了K-β-CD-MOF-AKEO包结物,并利用紫外分光光度法测定了该包结物在20~50℃时的包结常数、包结比、热力学函数ΔH、ΔG及ΔS。结果发现,K-β-CD-MOF与AKEO的包结比为1∶1,ΔG为负值表明该包结物的形成为自发反应。
The single-factor experiment and response surface methodology are used to optimize the ultrasonic-microwave assisted extraction process of Alpinia katsumadai essential oil(AKEO).Under the optimal correction conditions(microwave power of 550 W,extraction time of 7 min,liquid-solid ratio of 8∶1(mL/g),ultrasonic power of 50 W),the yield of AKEO is 0.40%.In addition,in order to improve the stability of AKEO,the K-β-CD-MOF-AKEO inclusion complex is prepared using the self-made new materialβ-cyclodextrin potassium organic skeleton(K-β-CD-MOF)as the wall material.The inclusion constants,inclusion ratio,and thermodynamic functions(ΔH,ΔG andΔS)of the inclusion complex are determined under 20~50℃by using UV spectrophotometry.The results show that the inclusion ratio of K-β-CD-MOF to AKEO is 1∶1.WhenΔG is negative value,it indicates that the formation of the inclusion complex is a spontaneous endothermic reaction.
作者
张怡
李荣
姜子涛
ZHANG Yi;LI Rong;JIANG Zi-tao(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;School of Food Engineering,Tianjin Tianshi College,Tianjin 301700,China)
出处
《中国调味品》
CAS
北大核心
2020年第1期58-63,共6页
China Condiment
基金
天津市自然科学基金项目（16JCYBJC43300,17JCQNJC02400）
关键词
草豆蔻精油
超声-微波协同提取
响应面法
草豆蔻精油K-β-CD-MOF包结物
Alpinia katsumadai essential oil(AKEO)
ultrasonic-microwave assisted extraction(UMAE)
response surface methodology
K-β-CD-MOF-AKEO inclusion complex
作者简介
张怡(1995-),女,河北邢台人,硕士研究生,研究方向:食品添加剂;通信作者:李荣(1962-),女,教授,研究方向:食品分析与添加剂。
