YANG Peng, WANG Zhan, SHEN Wang-yang, WU Jin-ju, YU Bo. Thermal Decomposition Mechanism Study of 6-Gingerol/Maltosyl-β-Cyclodextrin Inclusion Complex[J]. Science and Technology of Food Industry, 2018, 39(22): 46-49. DOI: 10.13386/j.issn1002-0306.2018.22.010
Citation: YANG Peng, WANG Zhan, SHEN Wang-yang, WU Jin-ju, YU Bo. Thermal Decomposition Mechanism Study of 6-Gingerol/Maltosyl-β-Cyclodextrin Inclusion Complex[J]. Science and Technology of Food Industry, 2018, 39(22): 46-49. DOI: 10.13386/j.issn1002-0306.2018.22.010

Thermal Decomposition Mechanism Study of 6-Gingerol/Maltosyl-β-Cyclodextrin Inclusion Complex

  • The thermal stability and decomposition mechanism of 6-gingerol/maltosyl-β-cyclodextrin inclusion complex were studied with TG-DSC and kinetic analysis method. Kinetics parameters and thermal mechanism of the inclusion complex were deduced by Kissinger and Ozawa-Flynn-Wall calculation method. The results showed that the thermal decomposition temperature of the inclusion complex was in the range of 300.00~500.00℃,the apparent activation energy was 49.54 kJ/mol,the pre-exponential factor was 27.54 min-1,and the decomposition mechanism function was G(α)=-ln(1-α)3/2,the decomposition mechanism was consistent with random nucleation and subsequent growth mechanisms.
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