Preparation optimization and characterisation of ginger oleoresin / #beta#-cyclodextrin inclusion complex

OBJECTIVE To optimize the preparation of ginger oleoresin /β-cyclodextrin inclusion complex and to characterize it. METHODS Inclusion complex was prepared by co-precipitation method and uniform design was applied to optimize the preparation parameters. The content of entrapped gingerol was determined by UV spectrophometry as the evaluating indicator of inclusion rate of ginger oleoresin. The inclusion complex was characterized by SEM,IR,DSC and TLC. RESULTS The statistic result indicated by SPSS10.0 that the relationship between the inclusion rate and the preparation parameters was:Y= 56.36-6.38X1+11.21X2+ 2.13X3-0.016X23(r2=0.981,P0.05). The inclusion rate of gingerol was up to (95.20±0.31)% under the optimal conditions of mass ratio of β-CD/ginger oleoresin (X1) 7/1, and stirring time (X2) 1 h,inclusion temperature (X3) 65 ℃. The result of SEM,IR and DSC indicated that ginger oleoresin formed the inclusion complex with β-CD. TLC demonstrated that the main composition of ginger oleoresin had no change before and after being included by β-CD. CONCLUSION The inclusion complex with high inclusion rate can be obtained under the conditions of optimized preparation parameters.