中文摘要：

以β-环糊精为原料,采用反相乳液法制备β-环糊精微球,饱和水溶液法得到丁香油β-环糊精微球.以包合率、产率、综合评分为指标,探讨了单因素对包合效果的影响,并考察其体外释放、热稳定性情况.结果表明当包合温度为40℃,微球与丁香油的投料比（g/mL）为2∶1,包合时间2h,m（水）∶m（β-CDP微球）=20∶1时所得包合效果最好.得到丁香油微球平均包合率为78.90％,微球的平均收率为90.08％.热稳定性实验表明丁香油β-CDP微球的热稳定性明显优于丁香油β-CD包合物,释香性能实验表明丁香油β-CDP微球20 d时还保留55.60％.

英文摘要：

β-Cyclodextrin polymer （β-CDP） microspheres were synthesized in inverse emulsion usingβ-cyclodextrin as raw material,and the clove oil inclusion compound microspheres were obtained by saturated water solution method.By taking encapsulation rate,yield rate and comprehensive score as index,the effects of single factor on the inclusion effect,the thermal stability,and the releasing were discussed respectively.Results indicated that the best inclusion temperature was 40 ℃,ratio ofβ-cyclodextrin polymer microspheres to clove oil was 2 ∶ 1,ratio of β-cyclodextrin polymer microspheres to water was 20 ∶ 1,and inclusion time was 2 h.The average encapsulation,the average rate of yield under this conditions were 78.90％ and 90.08％ respectively.Compared with clove oil β-CD,the sustained release and thermal stability of clove oil β-CDP complexes have obvious advantages.After 20 days,55.60％ clove oil was left in β-CDP clove oil.