Univ Lille Nord de France, F-59000 Lille, France.
Food Chem. 2013 May 1;138(1):291-7. doi: 10.1016/j.foodchem.2012.10.106. Epub 2012 Nov 10.
In this paper, the controlled release of aroma compounds from cyclodextrins (CDs) and CD polymers was studied by multiple headspace extraction (MHE) experiments. Mentha piperita essential oil was obtained by Soxhlet extraction and identification of the major compounds was performed by GC-MS analysis. Menthol, menthone, pulegone and eucalyptol were identified as the major components. Retention of standard compounds in the presence of different CDs and CD polymers has been realised by static headspace gas chromatography (SH-GC) at 25 °C in the aqueous or gaseous phase. Stability constants for standard compounds and for compounds in essential oil have been also determined with monomeric CD derivatives. The obtained results indicated the formation of a 1:1 inclusion complex for all the studied compounds. Molecular modelling was used to investigate the complementarities between host and guest. This study showed that β-CDs were the most versatile CDs and that β-CD polymers could perform the controlled release of aroma compounds.
本文通过多顶空提取（MHE）实验研究了环糊精（CDs）和 CD 聚合物中香气化合物的控制释放。通过索氏提取获得薄荷精油，并通过 GC-MS 分析鉴定主要化合物。鉴定出薄荷醇、薄荷酮、胡薄荷酮和桉油醇为主要成分。在 25°C 下，通过静态顶空气相色谱（SH-GC）在水相或气相中实现了标准化合物和不同 CD 及 CD 聚合物存在下标准化合物的保留。还使用单体 CD 衍生物确定了标准化合物和精油中化合物的稳定常数。所得结果表明，所有研究的化合物均形成 1:1 的包合络合物。分子模拟用于研究主体和客体之间的互补性。这项研究表明，β-CDs 是最通用的 CD，而β-CD 聚合物可以实现香气化合物的控制释放。
