柠檬草精油与β-环糊精及其衍生物包结行为的研究-食品科学.PDF

96 2009, Vol. 30, No. 23 食品科学 ※基础研究 β 杨 欣，姜子涛* ，李 荣 (天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134) 利用紫外光谱法测定了β-环糊精及其衍生物(β-CDs)与柠檬草精油及其主要成分柠檬醛的包结比和包结常数， 测定包结过程在20～50 ℃范围内的热力学参数ΔG、ΔH 和ΔS 。实验表明，β-CDs 与柠檬草挥发油的包结比均为 1:1，包结能力顺序为HP- β-CDMD- β-CD β-CD 。从热力学角度探讨了影响包合过程的因素，包结反应是一个 放热过程，包结过程的热力学参数ΔG 、ΔS 和ΔH 均为负值，由此说明包结过程是自发进行的放热过程，包结 的驱动力主要来自范德华力与疏水作用的相互作用。 柠檬草精油；环糊精；紫外光谱；包结常数；热力学 Inclusion Reactions of β-Cyclodextrin and Its Derivatives with Cymbopogon citratus Volatile Oil YANG Xin ，JIANG Zi-tao* ，LI Rong (College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China) Abstract ：The association constant and inclusion proportion for the inclusion complex of volatile oil of Cymbopogon citratus (VOC) with cyclodextrins (β-CD, DM- β-CD, and HP- β-CD) were determined in the range of 20 －50 ℃ by ultraviolet spectrometry. The effect of temperature on K value and other parameters ΔG, ΔH and ΔS had also been discussed. Good linear relationships indicated that the structures of the inclusion complex were 1:1. The association constant (Ka) of the complexes had been obtained, and the order that the capability associated with VOC was HP- β-CD DM- β-CD β-CD. The inclusive process was an exthermic and enthalpy-driven process accompanied with a negative entropic contribution, and the reciprocity of hydrophobic interaction and van der Waals force plays an importance role in the process. Key words ：Cymbopogon citratus volatile oil ；β-cyclodextrin derivatives ；ultraviolet spectrometry ；association constants ；thermodynamics 中图分类号：Q946.85 文献标识码：A 文章