环糊精对尼泊金乙酯和苯甲酸的包埋及其热力学分析  

Complex of ethylparaben and benzoic acid by β-cyclodextrin and their thermal analysis

作　　者：李学红[1] 晁文[1] 金征宇[2] 徐学明[2] 

机构地区：[1]郑州轻工业学院食品与生物工程系,郑州450052 [2]江南大学食品科学与安全教育部重点实验室,无锡214122

出　　处：《食品科技》2010年第9期262-266,共5页Food Science and Technology

基　　金：河南省重点科技攻关项目(082102110017);郑州轻工业学院博士启动基金项目

摘　　要：利用相溶解度法研究了环糊精对尼泊金乙酯和苯甲酸的包合作用,并尝试制备了这两种环糊精固体包合物,利用热重分析法研究包合作用增加尼泊金乙酯和苯甲酸热稳定性的效果。结果表明,β-环糊精可与尼泊金乙酯和苯甲酸形成1∶1的包合物,包结常数K分别为551 L/mol和270 L/mol;热重分析表明,尼泊金乙酯和苯甲酸经β-环糊精包埋之后,分别在加热至290℃和280℃过程中,只有缓慢少量的热损失,表现出很好的热稳定性。The complexation of ethylparaben and benzoic acid with β-CD were investigated by phase solubility method,and the thermal behavior of the solid CDs complexes were analysized by thermogravimetric（TG）.The results showed that both ethylparaben and benzoic acid could form inclusion complex with β-CD in molar ratio 1 ∶1 of host and guest,and the complex constants are 551 L/mol and 270 L/mol,respectively.Thermogravimetric analysis suggested that the two kind of entrapped guests had significantly enhanced heat stability which have a little thermal loss before being heated to 190 ℃ and 280 ℃,respectively.

关 键 词：环糊精 尼泊金乙酯 苯甲酸 包埋 相溶解度 热稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]