摘要
采用相容解度法研究β-环糊精及其衍生物羟丙基-β-环糊精与薄荷醇的包合作用、增溶作用,考察不同环糊精与薄荷醇包合反应的热力学参数,探讨包合过程的机理和驱动力。研究结果表明,不同环糊精与薄荷醇包合反应的吉布斯自由能、焓和熵均小于零,说明包合过程为放热反应,较低温有利于形成包合物,与β-环糊精相比,羟丙基-β-环糊精对薄荷醇的包合作用更好,且与薄荷醇形成的包合物的溶解度更大。
The inclusion effects and thermodynamic parameter changes of β-cyclodextrin（ β-CD）and hydroxypropyl-β-cyclodextrin（ HP-β-CD）） with menthol were studied to illustrate the mechanism and driving-power through the inclusion reaction. The phase solubility method was used to study the soluble effects of cyclodextrin with menthol and the changes of thermodynamic parameters in the complexation. The solubility was improved when menthol was complexed with HP-β-CD or β-CD. The solubility enhancement and the stability constant of menthol using HP-β-CD were higher than those of menthol using β-CD. The results showed that the inclusion complexes of menthol-β-CD and menthol-HP-β-CD can form spontaneously along with the release of heat. Lower temperature was benefit to the formation and the stability of inclusion complex.
作者
雷华平
姚杰
张辉
冯纪南
Lei Huaping1,Yao Jie1, Zhang Hui1,Feng Jinan2(1.School of Pharmaceutical Sciences,Xiangnan University,Chenzhou 423043,China;2. School of Chemistry,Biology and Environmental Engineering,Xiangnan University, Chenzhou 423043, Chin)
出处
《中国野生植物资源》
2018年第1期37-40,50,共5页
Chinese Wild Plant Resources
基金
湖南省自然科学基金项目(2015JJ3111)
湖南省卫生厅科研基金资助(B2016092)
关键词
包合物
薄荷醇
β-环糊精
羟丙基-Β-环糊精
热力学参数
inclusion complex
menthol
β- cyclodextrin
hydroxypropyl-β-cyclodextrin
thermodynamic parameter
