Chemical Components and Molecular Microcapsules of Folium Artemisia argyi Essential Oil with β-Cyclodextrin Derivatives

Abstract

Chemical components of natural spice, folium Artemisia argyi essential oil (FAAEO) was analyzed by Gas chromatography (GC) and Gas chromatography/Mass spectrometry (GC-MS). Forty-five compounds were identified, representing 98.9% of total oil. The major components were eucalyptol (16.2%), β-pinene (14.3%), camphor (14.0%), artemisia ketone (13.9%), and α-pinene (11.1%). The thermodynamic parameters (ΔG, ΔH, and ΔS) and formation constants (K_á) of inclusion reactions of FAAEO with β-cyclodextrin (β-CD), heptakis (2,6-di-methyl)-β-CD (DM-β-CD) and mono [2-O(2-hydroxy-propyl)]-β-CD (HP-β-CD) were determined. The results showed that the capability of forming microcapsules was β-CD> DM-β-CD> HP-β-CD and the stoichiometry of FAAEO with β-CD derivatives in the molecular microcapsules was 1:1 (molar ratio). The processes of forming microcapsules were exothermic and enthalpy-driven ones accompanied with negative entropic contribution and ΔG_293K were -15.9, -14.2, -13.7 kJ/mol, and K_a at 293 K were 674.9, 343.4, 278.3 L/mol, respectively.

Key words:

• Folium Artemisia argyi essential oil (FAAEO)
• GC/MS
• β-Cyclodextrin derivatives
• Molecular microcapsule
• Thermal stabilization