Production and Characteristics of α-Terpineol/β-Cyclodextrin Clathrate Compound
α-terpineol,one of the major components of volatile oils from various plants,possesses biological activity.To overcome the volatility issue of α-terpineol,this study employed the saturated aqueous solution method to produce α-terpineol/β-cyclodextrin clathrate compounds.Through orthogonal experiments,the optimal process conditions were determined as a core-to-wall ratio of 1.00∶1.00(n/n),temperature of 30℃,β-cyclodextrin(β-CD)concentration of 6％,and clathrate time of 40 min.Under such conditions,clathrate rate reached(82.06±0.37)％,clathrate production rate was(90.66±0.96)％and comprehensive score was(85.50+0.17).Characterization revealed that the clathrate compounds exhibited a rhombic shape with a particle size of(26.17±0.55)μm.The Fourier transform infrared spectroscopy absorption peaks of α-terpineol disappeared in the clathrate compounds,and the X-ray diffraction characteristic peaks of the clathrate compounds differed from those ofβ-CD,indicating that α-terpineol formed clathrate compounds of unique crystal structure after embedment.Thermogravimetric analysis demonstrated that the clathrate compounds could reduce the mass loss rate and improve thermal stability.This experiment successfully produced α-terpineol/β-CD clathrate compounds,which exhibited good sustained-release properties.The results can provide a theoretical basis for the application of high volatile natural extracts in food preservation packaging materials.
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