Study on Molar Ratios of Menthol-β-Cyclodextrin Encapsulation Complexes by Kneading Method

Abstract

Abstract: The menthol- -cyclodextrin encapsulation complexes in various molar ratios (menthol/β-cyclodextrin )were prepared by kneading method,The amounts of surface menthol(by washing encapsulation complexes with ethyl alcohol )and the total menthol (by distilling encapsulation complexes )were measured by ultraviolet spectrophotometry.The ratios of encapsulation menthol were also calculated .The results showed that the amount of surface menthol was the lowest ,and the ratio of encapsulation menthol was the highest ,when molar ratio was 1.05∶1.

Key words: Kneading method , Menthol , β-Cyclodextrin , Inclusion complex

YONG Guo-Ping, TONG Hong-Wu, LI Guang-Shui, XU Ran, PENG Rong-Huai, XU Ying-Bo, XU Hua-Jun. Study on Molar Ratios of Menthol-β-Cyclodextrin Encapsulation Complexes by Kneading Method[J]. FOOD SCIENCE, 2002, 23(10): 40-41.

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Study on Molar Ratios of Menthol-β-Cyclodextrin Encapsulation Complexes by Kneading Method

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