Comparison of encapsulation properties of major garlic oil components by hydroxypropyl β-cyclodextrin

被引：11
|
作者：
Bai, Yuxiang [1 ]
Yu, Bo [1 ]
Xu, Xueming [1 ]
Jin, Zhengyu [1 ]
Tian, Yaoqi [1 ]
Lu, Lu [1 ]
机构：
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2010年 / 231卷 / 04期
基金：
中国国家自然科学基金;
关键词：
Garlic oil; HP-beta-CD; Encapsulation ability; Diallyl disulfide; Diallyl trisulfide; ORGANOSULFUR COMPOUNDS; INCLUSION COMPLEX; STABILITY;
D O I：
10.1007/s00217-010-1307-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The major garlic oil (GO) components were encapsulated by hydroxypropyl beta-cyclodextrin (HP-beta-CD), and their encapsulation properties were compared in this study. Our results showed that the optimal conditions for the GO encapsulation were as follows: weigh ratio at 12:88 (GO: HP-beta-CD), pH at 5.0, and inclusion time at 4 h. Furthermore, results from the phase solubility curves indicated that two components of diallyl disulfide (DADS) and diallyl trisulfide (DATS) had higher water solubility caused by HP-beta-CD and that DATS-HP-beta-CD complex had higher stability constant (K (1:1) = 6.702 x 10(5)) and more significant change in free energy (Delta G(COMP)* = -3.496 x 10(4)) than DADS-HP-beta-CD. These findings indicated that DATS was better suited to be encapsulated by HP-beta-CD compared to DADS. The result finally obtained from gas chromatography-flame ionization detector (GC-FID) confirmed the easier inclusion properties of DATS by HP-beta-CD.
引用
收藏
页码：519 / 524
页数：6
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