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摘要：本课题主要的研究对象是薄荷酮-羟丙基-β-环糊精包合物的最佳制备工艺及薄荷酮与羟丙基-β-环糊精之间的包结能。以羟丙基-β-环糊精对薄荷酮的包合率为指标，通过分析不同的包合方法、包合原料投料比、包合时间以及包合温度对包合效果产生的影响后，就可以用正交实验法优化出一种制备该包合物的最佳工艺。实验结果表明：溶液搅拌法是这两种原料进行包合的最佳方法，且包合原料投料比对最终包合效果的影响最大。薄荷酮与羟丙基-β-环糊精的最佳包合工艺是：薄荷酮与羟丙基-β-环糊精的摩尔比为1:3，包合温度为35℃，包合时间为1h时，达到最佳包合效果，此时按照最佳制备工艺制得的包合物的包合率为10.6%，其包结能为186KJ•mol-1。通过对不同包合方法和不同包合条件的研究，探索出一种最适合薄荷酮-羟丙基-β-环糊精包合物的最佳制备工艺，为薄荷酮的进一步开发和应用提供一些理论基础。32879
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毕业论文关键词：薄荷酮；羟丙基-β-环糊精；包合物；正交实验
Study on Inclusion Energy of Menthone with Hydroxypropyl-β-Cyclodextrin
Abstract: In order to obtain a more suitable preparation process of menthone with
hydroxypropyl-β-cyclodextrin, technology of inclusion was researched. The inclusion rate was an index, the effects of reaction process was inquired by reactant ratio, reaction time and temperature. Then, the most suitable technology of inclusion compound of menthone with hydroxypropyl-β-cyclodextrin was optimized by orthogonal design. The best technology of inclusion compound of menthone with hydroxypropyl-β-cyclodextrin as follows: reactant ratio of menthone and hydroxypropyl-β-cyclodextrin was 1:3, reaction time, temperature was 1h at 35℃. The optimum result was achieved at this condition and the inclusion rate is 10.6%. Meanwhile, the inclusion energy is 186KJ•mol-1. Through exploring to different inclusion methods and different inclusion conditions, a suitable inclusion compound
of menthone with hydroxypropyl-β-cyclodextrin preparation process was obtained, and some theoretical basis was provided to the application development of menthone.
Key Words: menthone; hydroxypropyl-β-cyclodextrin; closure objects; orthogonal experiment
目 录
1 引言 1
1. 1 薄荷酮简介 1
1. 2 羟丙基-β-环糊精简介 1
1. 3 羟丙基-β-环糊精的特性与应用 2
1.3.1 羟丙基-β-环糊精的特性 2
1.3.2 羟丙基-β-环糊精在医药方面的应用 2
1.3.3 羟丙基-β-环糊精在食品方面的应用 3
1.3.4 羟丙基-β-环糊精在环境治理方面的应用 4
1.3.5 羟丙基-β-环糊精在纺织方面的应用 5
1. 4 热重分析法 5
1. 5 本课题研究的目的和意义 6
2 材料与方法 8
2. 1 实验仪器与原料 8
2.1.1 实验仪器 8
2.1.2 实验原料 8
2. 2 实验步骤 8
2.2.1 薄荷酮标准曲线的绘制 8
2.2.2 包合方法的选择 9
2.2.3 单因素实验 9
2.2.4 正交实验 9
3 结果与讨论 11
3. 1 薄荷酮标准曲线 11
3. 2 包合方法的选择分析 12
3. 3 单因素实验的影响分析 12