食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
6期
56-59
,共4页
孟宪昉%白正晨*%张树海%张弘青
孟憲昉%白正晨*%張樹海%張弘青
맹헌방%백정신*%장수해%장홍청
蜂胶黄酮醇%羟丙基-β-环糊精%包合物%制备%表征
蜂膠黃酮醇%羥丙基-β-環糊精%包閤物%製備%錶徵
봉효황동순%간병기-β-배호정%포합물%제비%표정
propolis flavonol%hydroxypropyl-β-cyclodextrin%inclusion compound%preparation%characterization
研究蜂胶黄酮醇与羟丙基-β-环糊精(HP-β-CD)包合物的制备,并通过紫外吸收光谱、红外吸收光谱、荧光光谱和X-射线粉末衍射对它们进行了表征,结果表明,最佳包合条件为质量比m(HP-β-CD)∶m(蜂胶黄酮醇)=2.65∶1,搅拌时间7 h,包合温度为60℃.经羟丙基-β-环糊精包埋后,蜂胶黄酮醇的物相发生了较大改变,红外图谱中蜂胶黄酮醇有7处吸收峰消失;荧光谱图显示包合物发射波长前移;X-衍射图谱中蜂胶黄酮醇尖锐且强的衍射峰消失.显示蜂胶黄酮醇与羟丙基-β-环糊精形成了新的物相.
研究蜂膠黃酮醇與羥丙基-β-環糊精(HP-β-CD)包閤物的製備,併通過紫外吸收光譜、紅外吸收光譜、熒光光譜和X-射線粉末衍射對它們進行瞭錶徵,結果錶明,最佳包閤條件為質量比m(HP-β-CD)∶m(蜂膠黃酮醇)=2.65∶1,攪拌時間7 h,包閤溫度為60℃.經羥丙基-β-環糊精包埋後,蜂膠黃酮醇的物相髮生瞭較大改變,紅外圖譜中蜂膠黃酮醇有7處吸收峰消失;熒光譜圖顯示包閤物髮射波長前移;X-衍射圖譜中蜂膠黃酮醇尖銳且彊的衍射峰消失.顯示蜂膠黃酮醇與羥丙基-β-環糊精形成瞭新的物相.
연구봉효황동순여간병기-β-배호정(HP-β-CD)포합물적제비,병통과자외흡수광보、홍외흡수광보、형광광보화X-사선분말연사대타문진행료표정,결과표명,최가포합조건위질량비m(HP-β-CD)∶m(봉효황동순)=2.65∶1,교반시간7 h,포합온도위60℃.경간병기-β-배호정포매후,봉효황동순적물상발생료교대개변,홍외도보중봉효황동순유7처흡수봉소실;형광보도현시포합물발사파장전이;X-연사도보중봉효황동순첨예차강적연사봉소실.현시봉효황동순여간병기-β-배호정형성료신적물상.
@@@@This article studied the preparation of the Inclusion compound of propolis flavonol-HP-β-CD, The inclusioncompoundofpropolisflavonol-HP-β-CDwasconfirmedbyFT-IR spectrum , Fluorescence spectrum and powder X-ray diffractometry (PXRD). The results indicated that the quality ratio 2.65 ∶ 1 (HP-β-CD/propolis flavonol) is the optimum for Inclusion compound mixing time 7 h, temperature 60℃. FT-IR spectrum showed that the peaks of propolis flavonol disappeared in 7. Fluorescence spectrum showed that the Emission wavelength forward. PXRD showed that the Sharp and strong diffraction peaks of propolis flavonol disappeared. The results indicatedthattheinclusioncompoundofpropolisflavonol-HP-β-CDwasformed.
