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Structure confirmation and thermal kinetics of the inclusion of -jasmone in β-cyclodextrin.

作者信息

Ai Lvye, Hu Jingyan, Ji Xiaoming, Zhao Huaxin

机构信息

College of Tobacco Science, Henan Agricultural University/Henan Province Flavors & Perfumes Engineering Research Center Zhengzhou 450002 China

College of Life Science, Henan Agricultural University Zhengzhou 450002 China

出版信息

RSC Adv. 2019 Aug 21;9(45):26224-26229. doi: 10.1039/c9ra03343b. eCollection 2019 Aug 19.

DOI:10.1039/c9ra03343b
PMID:35531039
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9070386/
Abstract

In this study, inclusion complex of -jasmone in β-CD (β-CD-CJ) was synthesized to improve -jasmone stability. The structure and thermal kinetics of the inclusion complex was investigated by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TG) and differential scanning calorimetry (DSC). DSC studies showed that the stability of -jasmone after β-cyclodextrin encapsulation was improved. The dissociation kinetics of β-CD-CJ at different heating rates was studied by TG, and the activation energy of β-CD-CJ thermal decomposition kinetic parameters was defined by Flynn-Wall-Ozawa method. The results showed that the average activation energy was 121.16 kJ mol.

摘要
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/87575483e960/c9ra03343b-f12.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/9abee0d1b3a8/c9ra03343b-f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/6e84dcda4600/c9ra03343b-f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/7e2d0438bd12/c9ra03343b-f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/31a795dfb640/c9ra03343b-f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/95317212881d/c9ra03343b-f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/3002b809828f/c9ra03343b-f6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/5c8aef18284a/c9ra03343b-f7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/6550f1587815/c9ra03343b-f8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/e974674db497/c9ra03343b-f9.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/f807505ac09d/c9ra03343b-f10.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/e420d993edea/c9ra03343b-f11.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/87575483e960/c9ra03343b-f12.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/9abee0d1b3a8/c9ra03343b-f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/6e84dcda4600/c9ra03343b-f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/7e2d0438bd12/c9ra03343b-f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/31a795dfb640/c9ra03343b-f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/95317212881d/c9ra03343b-f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/3002b809828f/c9ra03343b-f6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/5c8aef18284a/c9ra03343b-f7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/6550f1587815/c9ra03343b-f8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/e974674db497/c9ra03343b-f9.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/f807505ac09d/c9ra03343b-f10.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/e420d993edea/c9ra03343b-f11.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0214/9070386/87575483e960/c9ra03343b-f12.jpg

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引用本文的文献

[1]
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J Food Sci Technol. 2025-1

[2]
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[3]
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[4]
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[5]
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RSC Adv. 2022-10-28

本文引用的文献

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Proc Natl Acad Sci U S A. 2000-8-1

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