摘要
本实验分别探讨了α-环糊精、β-环糊精、羟丙基-β-环糊精在水溶液中对富马酸的包合作用。实验采用紫外吸收光谱法和相溶解度法研究三种环糊精在水溶液中对富马酸的包合和增溶作用,以及包合过程中热力学参数的变化情况。结果表明,富马酸与三种环糊精在水溶液中均可自发形成了1:1(物质的量比)可溶性包合物,从而增加了其溶解度。同时,富马酸与三种环糊精在包合过程中的吉布斯自由能变化(ΔG)、焓变(ΔH)和熵变(ΔS)均为负值,所有过程均为焓驱动过程,且为放热过程(ΔH<0)和熵减过程(ΔS<0)。
The complexation effects of fumaric acid with α-cyclodextrin（α-CD）, β-cyclodextrin（ β -CD） hydroxypropyl-β- cyclodextrin（HP-β-CD） in aqueous solution were studied respectively. The intermolecular reaction between the host and guest agents, the effects of 3CDs on solubility of fumaric acid and thermodynamic parameters in the complexation were determined by the UV absorption spectra and the phase solubility. The 1：1 molar ratio of inclusion complex of fumaric acid with each CD is spontaneously formed under the experimental temperatures. All thermodynamic parameters of △G, △H and △S in the complexations exhibited negative values. Furthermore, the complex process is enthalpically driven and exothermic.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第3期94-98,共5页
Food Science
