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异硫氰酸苄酯羟丙基-β-环糊精包埋物理化特性研究 被引量:2

Study on the Properties of an Inclusion Complex of Hydroxypropyl-β-cyclodextrin and Benzyl Isothiocyanates
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摘要 以羟丙基-β-环糊精为壁材,对异硫氰酸苄酯进行了包埋,以增加异硫氰酸苄酯的溶解度和提高热稳定性。研究了包埋物的相溶解曲线,并通过红外光谱、热重分析、扫描电镜观察,对包埋物进行特性研究。相溶解曲线显示羟丙基-β-环糊精对异硫氰酸苄酯的增溶效果显著,相溶解曲线属于AL型,羟丙基-β-环糊精和异硫氰酸苄酯按1:1的比例形成包埋物,包埋常数为408.8 L/mol;红外图谱显示包埋物中异硫氰酸苄酯的特征吸收峰减弱,说明异硫氰酸苄酯的-N=C=S基团进入羟丙基-β-环糊精空腔中;热重分析显示包埋后异硫氰酸苄酯的热稳定得到了一定程度的提高;通过扫描电镜观察可以看出,包埋物为不规则的结晶体。通过对异硫氰酸苄酯的包埋,一方面增加了异硫氰酸苄酯的溶解度,扩大了异硫氰酸苄酯的应用范围,另一方面也提高了其热稳定性,减少了异硫氰酸苄酯在加工过程中的热损失。 In order to increase the solubility and improve the heat stability of benzyl isothiocyanates, an inclusion complex of hydroxypropyl-β-cyclodextrin and benzyl isothiocyanates was prepared using hydroxypropyl-β-cyclodextrin and benzyl isothiocyanates as the host and guest, respectively. The phase solubility curve for hydroxypropyl-β-cyclodextrin-benzyl isothiocyanates was investigated, and the properties of the inclusion complex were studied using infrared spectroscopy (IR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The phase solubility curve, which was found to be of the AL type, indicated that hydroxypropyl-β-cyclodextrin could significantly increase the solubility of benzyl isothiocyanates. The inclusion complex of hydroxypropyl-β-cyclodextrin and benzyl isothiocyanates formed with a 1:1 ratio had an inclusion constant of 408.8 L/tool. In the IR specmma, the intensity of the characteristic absorption peak of benzyl isothiocyanates decreased, indicating that the -N=C=S group of benzyl isothiocyanate entered into the hydroxypropyl-β-cyclodextrin cavity. TGA results showed that the heat stability of benzyl isothiocyanates improved to some extent. SEM observations revealed that the inclusion complex consisted of irregular crystals. The inclusion ofbenzyl isothiocyanate increased its solubility, and expand the scope of its application. In addition, the heat stability of benzyl isothiocyanate also improved, which reduced heat loss during the process.
出处 《现代食品科技》 EI CAS 北大核心 2014年第12期74-78,共5页 Modern Food Science and Technology
基金 "十二五"国家科技支撑计划项目(2012BAD33B09) 国家科技支撑计划项目(2012BAD31B06)
关键词 异硫氰酸苄酯 羟丙基-Β-环糊精 包埋 溶解度 热稳定性 benzyl isothiocyanates hydroxypropyl-β-cyclodextrin inclusion solubility heat stability
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参考文献13

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二级参考文献34

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