水杨酸甲酯与β-环糊精的络合作用及其在活性食品包装中的释放特性。
Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging.
作者信息
Lee Myungho, Dey Kartick Prasad, Lee Youn Suk
机构信息
Department of Packaging, Yonsei University, Yonseidae-gil, Wonju, Gangwon-do 26493 South Korea.
出版信息
Food Sci Biotechnol. 2020 Mar 21;29(7):917-925. doi: 10.1007/s10068-020-00749-z. eCollection 2020 Jul.
A series of methyl salicylate (MeSA)/β-cyclodextrin (β-CD) inclusion complexes (ICs) were prepared at different MeSA concentrations by the co-precipitation method using methyl salicylate for maintaining the quality of fresh produce. The formation of IC was confirmed through FTIR, H NMR, TGA, and SEM measurements. Among the grades applied, IC with 1:1 grade showed the highest MeSA entrapment efficiency (59%). The release rate of MeSA from an IC was greater at higher temperature and higher relative humidity. In addition, the MeSA release from ICs of all grades followed a diffusive nature and first-order kinetics at 25 °C under all RH conditions, except at 7 °C. These results indicate that the use of a MeSA/β-CD IC in active packaging applications can effective maintain the quality of fresh produce.
采用共沉淀法，以水杨酸甲酯（MeSA）为原料，在不同浓度下制备了一系列水杨酸甲酯（MeSA）/β-环糊精（β-CD）包合物（ICs），用于保持新鲜农产品的品质。通过傅里叶变换红外光谱（FTIR）、核磁共振氢谱（H NMR）、热重分析（TGA）和扫描电子显微镜（SEM）测量证实了包合物的形成。在所应用的等级中，1:1等级的包合物显示出最高的水杨酸甲酯包封率（59%）。在较高温度和较高相对湿度下，水杨酸甲酯从包合物中的释放速率更大。此外，除了7℃外，在所有相对湿度条件下，25℃时所有等级包合物中水杨酸甲酯的释放均具有扩散性质并符合一级动力学。这些结果表明，在活性包装应用中使用MeSA/β-CD包合物可以有效地保持新鲜农产品的品质。
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