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毕业论文 大蒜素臭味掩蔽方法的比较和选择

  • 简介:毕业论文-大蒜素臭味掩蔽方法的比较和选择,共24页,11503字,中文摘要,目的 由于人工合成大蒜素或天然大蒜素均有浓烈的蒜臭味,对胃黏膜刺激很,大,限制了其在药物等方面的推广应用。本课题采用两种不同包合方法对大蒜素,臭味掩蔽的
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文件大小:1.06MB
适用专业:化学工业
适用年级:大学
论文编号:202749

论文简介:
毕业论文-大蒜素臭味掩蔽方法的比较和选择,共24页,11503字
中文摘要
目的 由于人工合成大蒜素或天然大蒜素均有浓烈的蒜臭味,对胃黏膜刺激很
大,限制了其在药物等方面的推广应用。本课题采用两种不同包合方法对大蒜素
臭味掩蔽的效果进行比较和选择以获得最佳的掩蔽条件。方法 采用饱和水溶液法
(搅拌法)和超声波法对大蒜素臭味进行掩蔽。通过正交实验结果比较,其中搅
拌法所得包合物掩蔽臭味的效果好于超声波法,其最佳工艺条件为大蒜素:β-环
糊精物料配比为 1:12(w/w),包合温度为 30℃,包合时间为 7h,包合 pH 为 6。
结果 在最佳包合条件下得到的包合物包合率为 60.7%,包合物产率为 93.2%,大
蒜素臭味掩蔽效果较好,用红外光谱(FT-IR)和电子显微镜扫描(SEM)对最优
工艺条件下的包合物进行检测,结果显示大蒜素已被成功包合。结论 饱和水溶液
法下制备的包合物稳定性较好,臭味掩蔽效果最佳。
关键词 大蒜素,β-环糊精,包合物,臭味掩蔽,最佳工艺条件

Abstract
Objective Both of the natural and synthetic garlicin have strong foul smell, which are
stimulated our gastric mucosa and restricted their application in the pharmaceutical. In
this dissertation we focused on deodorizing the foul smell of the garlicin with two
methods so that we can find the optimum method. Methods Using the saturation
method and ultrasonic wave method to deodorize the foul smell of the garlicin, and
then to compare and select the optimum deodorizing condition through Orthogonal
Experiment. As a result, saturation method was better than that of ultrasonic wave
method, and the optimum preparation condition for this inclusion compound was
established as garlicin : β-cyclodextrin = 1:12 (w/w), pH value was 6, the inclusion
time was 7h, and the temperature of the inclusion was 30℃. Results The inclusion rate
was 60.7%, and the yield of inclusion compound was 93.2% under the optimum
condition. In addition, the inclusion compound was tested by FT-IR and SEM. The
result showed the garlicin have been wrapped in the β-cyclodextrin, and the foul smell
had been deodorized successfully. Conclusion The inclusion compound which was
preparated by saturation method had a high stability property and the best deodorizing
effect.

目录
1 引言..1
1.1 大蒜素的理化性质及用途1
1.2 大蒜素臭味掩蔽方法....1
2 实验部分....2
2.1 β-环糊精包合方法.....2
2.2 微囊化...11
3 分析检测...13
3.1 红外吸收光谱法.13
3.2 电子显微镜扫描法.....14
4 稳定性实验.16
4.1 挥发性实验.....16
4.2 热稳定性实验...16
结论...18
致谢...19
参考文献.....20
附件 1
附件2


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  • 毕业论文-大蒜素臭味掩蔽方法的比较和选择
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