Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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WANG Jin-peng, XIE Zheng-jun, ZHAO Jian-wei, XU Xue-ming, JIN Zheng-yu. Effect of preparation process and drying process on cyclodextrin-menthol inclusion complex[J]. Science and Technology of Food Industry, 2013, (23): 192-195. DOI: 10.13386/j.issn1002-0306.2013.23.030
Citation: WANG Jin-peng, XIE Zheng-jun, ZHAO Jian-wei, XU Xue-ming, JIN Zheng-yu. Effect of preparation process and drying process on cyclodextrin-menthol inclusion complex[J]. Science and Technology of Food Industry, 2013, (23): 192-195. DOI: 10.13386/j.issn1002-0306.2013.23.030
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Effect of preparation process and drying process on cyclodextrin-menthol inclusion complex

    Abstract
  • Based on the investigation of the inclusion rate of cyclodextrin-menthol and inclusion thermodynamic, the effect of preparation and drying process on the inclusion effect were studied.Results showed that 1∶1 of inclusion was formed by β- cyclodextrin and menthol, the inclusion content was highest at 50℃.Collid mill method would cause better inclusion result, spray drying would cause serious lose of menthol.Vacuum drying were in favor of sustain the inclusion effect of supermolecular.This study can provide a reference and accordance for cyclodextrin- menthol complex industrialization.
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