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中国精品科技期刊2020
曹胜男, 张扬, 金姗姗, 张舒, 杨丽萍, 周裔彬. β-环糊精丙酸乙酯包合物的制备及表征[J]. 食品工业科技, 2015, (20): 124-127. DOI: 10.13386/j.issn1002-0306.2015.20.017
引用本文: 曹胜男, 张扬, 金姗姗, 张舒, 杨丽萍, 周裔彬. β-环糊精丙酸乙酯包合物的制备及表征[J]. 食品工业科技, 2015, (20): 124-127. DOI: 10.13386/j.issn1002-0306.2015.20.017
CAO Sheng-nan, ZHANG Yang, JIN Shan-shan, ZHANG Shu, YANG Li-ping, ZHOU Yi-bin. Preparation and release characterization of inclusion complexe of ethyl propionate with β-cyclodextrin[J]. Science and Technology of Food Industry, 2015, (20): 124-127. DOI: 10.13386/j.issn1002-0306.2015.20.017
Citation: CAO Sheng-nan, ZHANG Yang, JIN Shan-shan, ZHANG Shu, YANG Li-ping, ZHOU Yi-bin. Preparation and release characterization of inclusion complexe of ethyl propionate with β-cyclodextrin[J]. Science and Technology of Food Industry, 2015, (20): 124-127. DOI: 10.13386/j.issn1002-0306.2015.20.017

β-环糊精丙酸乙酯包合物的制备及表征

Preparation and release characterization of inclusion complexe of ethyl propionate with β-cyclodextrin

  • 摘要: 采用共沉淀法制备β-环糊精丙酸乙酯包合物并对其结构进行表征。通过扫描电镜、红外、XRD和CP-MAS 13C NMR对包合物结构进行鉴定。包合后环糊精表面形态发生改变,红外C=O双键吸收峰的出现、XRD衍射峰的迁移和核磁碳谱丙酸乙酯化学位移的出现,证明了丙酸乙酯与β-环糊精形成了包合物;通过Avrami方程描述环糊精包合物的释放速度情况,结果显示相对湿度越大释放速度越大,温度对释放的影响较小。 

     

    Abstract: The inclusion complex of ethyl propionate with β-cyclodextrin was prepared by a co-precipitation method. The inclusion complex was analyzed by scanning electron microscope(SEM),infrared spectrometry(IR),X-ray diffraction(XRD) and Solid-state nuclear magnetic resonance spectrometry(CP-MAS13 C NMR).The CD surface morphology was affected by the ligand, the major peak of C = O, new peaks in X- ray diffractograms and CP- MAS13 C NMR spectra all suggested the formation of inclusion complex. The relationship between retention rate of ethyl propionate and time was described by Avrami equation,the results showed that high relative humidity increased the release of ethyl propionate,and temperature had little influence on the release rate.

     

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