摘要
用差示扫描量热法(DSC)测定羟丙基-β-环糊精的热稳定性,按Kissinger方程和Ozawa方程计算反应的活化能,分别为168.1 kJ/mol和169.3 kJ/mol。并按Ozawa方法计算得指前因子为4.546×1019min-1。从DSC曲线图上获得焓变(△H)为173.77kJ/mol,熵变(△S)为0.2853kJ/mol·K。
The thermal stability of hydroxypropyl-β-cyclodextrin was examined by differential scanning calorimetry (DSC). Byeither the Kissinger's equation or Ozawa's equation, the activation energy of thermal degradation of hydroxypropyl-β-cyclodextrinwas found to be 168.1 kJ/mol and 169.3 kJ/mol respectively. The results were in good agreement. The preexponential factor (A) was4.546×1019 according to method of Ozawa. The enthalpy change was 173.77kJ/mol and entropy change 0.2853kJ/mol·K.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第9期52-54,共3页
Food Science
关键词
差示扫描量热法
测定
羟丙基—β—环糊精
热稳定性
活化能
differential scanning calorimetry(DSC)
hydroxypropyl-β-cyclodextrin
thermal stability
activation energy
