School of Agriculture and Food Sciences, The University of Queensland, QLD 4072, Australia.
School of Chemical Engineering, The University of Queensland, St. Lucia, QLD 4072, Australia.
Food Chem. 2015 Nov 15;187:407-15. doi: 10.1016/j.foodchem.2015.04.094. Epub 2015 Apr 23.
Carbon dioxide complexation was undertaken into solid matrices of amorphous and crystalline α-cyclodextrin (α-CD) powders, under various pressures (0.4-1.6 MPa) and time periods (4-96 h). The results show that the encapsulation capacity of crystalline α-CD was significantly lower than that of amorphous α-CD at low pressure and short time (0.4-0.8 MPa and 4-24 h), but was markedly enhanced with an increase of pressure and prolongation of encapsulation time. For each pressure level tested, the time required to reach a near equilibrium encapsulation capacity of the crystalline powder was around 48 h, which was much longer than that of the amorphous one, which only required about 8h. The inclusion complex formation of both types of α-CD powders was confirmed by the appearance of a CO2 peak on the FTIR and NMR spectra. Moreover, inclusion complexes were also characterized by DSC, TGA, SEM and X-ray analyses.
二氧化碳与无定形和结晶α-环糊精（α-CD）粉末的固体基质在不同压力（0.4-1.6 MPa）和时间（4-96 h）下进行络合。结果表明，在低压和短时间（0.4-0.8 MPa 和 4-24 h）下，结晶α-CD 的包封能力明显低于无定形α-CD，但随着压力的增加和包封时间的延长而显著增强。对于测试的每个压力水平，达到结晶粉末接近平衡包封能力所需的时间约为 48 h，这比无定形粉末长得多，无定形粉末仅需约 8 h。FTIR 和 NMR 光谱上 CO2 峰的出现证实了两种类型的α-CD 粉末的包络复合物的形成。此外，还通过 DSC、TGA、SEM 和 X 射线分析对包合物进行了表征。
