摘要目的 研究不同工艺制备β-环糊精包合陈皮-木香挥发油的效果.方法 采用水蒸气蒸馏法提取陈皮-木香挥发油,用超声法、研磨法、饱和水溶液法对陈皮-木香挥发油进行 β-环糊精包合,并用偏光显微观察法和热重分析法分别检测包合效果.结果 3种包合法制备物在显微镜下偏光现象消失,超声法的热重-差热曲线优于饱和水溶液法和研磨法.结论 偏光显微观察法和热重-差热分析法对判定环糊精包合有较好效果,为判定环糊精包合结果提供了新方法.

abstractsObjective To studyeffect of different processes for preparation ofβ- cyclodextrin inclusion pericarpium citri reticulatae - Radix Aucklandiae essential oil.Methods Extract pericarpium citri reticulatae-radix aucklandiae essential oil with steam distillation method, conductβ- cyclodextrin inclusion of pericarpium citri reticulatae-radix Aucklandiae essential oil with ultrasonic method, grinding method andsaturated aqueous solution method, and detect inclusion effect respectively by polarized light microscopy observation method and TG-DTA analysis method.Results Polarized lightphenomenon disappears under a microscope for the three inclusion preparation products, and TG-DTA curve of ultrasound method is superior to that of saturated aqueous solution method and grinding method.Conclusion Polarized light microscope observation method and TG-DTA method enjoysa good effect in determination of cyclodextrin inclusion, which provides a new method for determination of cyclodextrin inclusion results.