应用三因素六水平的均匀设计方法, 研究了 β-环糊精对肉桂油的包合作用。通过对包合物收得率和包合率这二个指标的比较, 筛选优化出肉桂油β-环糊精包合物的最佳制备条件。在此条件下, 分别采用 5种不同的包合方法制备肉桂油 β-环糊精包合物, 结果以搅拌法为最好, 所得包合物的包合率为 82 .16 %, 包合物收得率为77.82 %。

Conditions for the preparation of the cinnamon oil-β -cyclodextrin inclusion complex were studied by 3 factors and 6 levels uniform design. The inclusion rate of cinnamon oil and recovery ofinclusion complex were used as criteria in the study. An optimal condition was established, and inclusioncomplexes were prepared under such condition with 5 different methods. The results showed that theagitation method gave the best result. The inclusion rate of cinnamon oil was 82. 16% and the recovery ofinclusion complex was 77. 82%.

辽宁省科学技术基金资助项目.No 9910500508