山苍子油是一种重要的调味品和香料，在食品和化妆品领域具有良好的应用前景。本研究采用紫外分光光度法研究了柠檬醛与β-CD的超分子作用，优化了山苍子油-β-CD包合物的制备工艺，同时采用紫外光谱(UV)，红外光谱(IR)，X-射线衍射(XRD)和扫描电镜(SEM)对山苍子油-β-CD包合物的理化性质进行了研究。结果表明，柠檬醛-β-CD包合物的包合比为1:1，包合过程的形成常数随温度的升高而减少。热力学参数（ΔH°<0，ΔS°<0，ΔG°<0）表明，柠檬醛与β-CD的包合过程为自发放热过程，主要驱动力为焓变(ΔH°)。UV、IR、XRD和SEM表明，山苍子油与β-D形成包合物后，其理化性质发生了明显变化，两者以范德华力或氢键等作用力结合形成新的物相。山苍子油-β-CD包合物的热稳定性和光稳定性较好，能更好地保留山苍子油的原始化学成分。

Litseacubeba essential oil is an important condiment and perfume, which is widely used in the food and cosmetics industry. The supramolecular interaction between citral from the plant’s essential oil and β-Cyclodextrin (β-CD) was studied by UV spectrophotometry, and the process of preparing Litsea cubeba oil-β-CD inclusion complex was optimized. In addition, its physicochemical properties were investigated by ultraviolet-visible (UV) spectrometry, infrared (IR) spectrometry, X-ray diffractometry (XRD), and scanning electron microscopy (SEM). The results showed that the stoichiometric ratio of Litsea cubeba essential oil-β-CD inclusion complex was 1:1, and the formation constant of the complex decreased with increasing temperature. The thermodynamic parameters (ΔH?<0, ΔS?<0, ΔG?<0) demonstrated that the formation of Litsea cubeba essential oil-β-CD inclusion complex was a spontaneous exothermic process, and the main driving force was a change in enthalpy (ΔH). The physicochemical properties of Litsea cubeba essential oil-β-CD complex were visibly changed and that Litsea cubeba essential oil and β-CD were combined by Van der Waals force or hydrogen bond to form a new phase. Otherwise, the complex showed good thermal stability and photo stability, and the original components of Litsea cubeba essential oil were well preserved in the complex.

国家林业公益性行业科研专项（201204811）；湖南省科技计划项目（2012NK3103）