目的考察2-羟丙基-β-环糊精(HP--βCD)对大蒜油溶解度及稳定性的影响。方法采用GC法测定大蒜油中大蒜素,以大蒜素为指标,测定其在不同质量浓度HP--βCD水溶液中的溶解度,比较大蒜油HP--βCD包合物水溶液与大蒜油聚山梨酯-80水溶液对热和光的稳定性。考察不同pH值、抗氧剂、氮气及灭菌等对5%HP--βCD水溶液中大蒜油中大蒜素的稳定性的影响。结果HP--βCD可显著增加大蒜油中大蒜素在水中的溶解度,并且随着HP--βCD质量浓度的增加,大蒜素的溶解度呈线性增加;在pH值为5.0时,大蒜油HP--βCD包合物水溶液具有较高的稳定性,充氮可增加其稳定性,抗氧剂的加入以及热、光均会加速大蒜素的分解;大蒜油HP--βCD包合物水溶液中大蒜素的稳定性显著高于大蒜油聚山梨酯-80水溶液的稳定性。结论HP--βCD对大蒜油中的大蒜素具有显著的增溶作用,可提高大蒜油的稳定性。

Objective To investigate the effects of 2-hydroxypropyl-β-cyclodextrin(HP-β-CD) on the solubility and stability of garlic oil.Methods The solubility of allicin of garlic oil in various concentration of HP-β-CD water solution was determined by GC.The content of allicin was used as an index to compare the stability of garlic oil HP-β-CD water solution with garlic oil Tween-80 water solution under the conditions of 40 ℃,60 ℃,and light(4 500 lx).The effects of pH value,antioxidants,nitrogen gas,and sterilizing on the stability of allicin of garlic oil in 5% HP-β-CD water solution were investigated.Results The solubility of allicin of garlic oil in water could be improved remarkably by HP-β-CD and increased linearly along with the increasing of HP-β-CD concentration.The allicin of garlic oil was more stable in HP-β-CD water solution than in Tween-80 water solution while in pH value 5.0 and with nitrogen gas.The stablity of allicin of garlic oil was decreased under the conditions of heating,lighting,or adding antioxidants.Conclusion HP-β-CD could evidently increase the solubility of allicin of garlic oil in water and improve its stability.

辽宁省科学技术基金资助项目(20022059)