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中国精品科技期刊2020
杨鹏, 王展, 沈汪洋, 吴进菊, 于博. 6-姜酚/麦芽糖基-β-环糊精包合物的热分解机理研究[J]. 食品工业科技, 2018, 39(22): 46-49. DOI: 10.13386/j.issn1002-0306.2018.22.010
引用本文: 杨鹏, 王展, 沈汪洋, 吴进菊, 于博. 6-姜酚/麦芽糖基-β-环糊精包合物的热分解机理研究[J]. 食品工业科技, 2018, 39(22): 46-49. DOI: 10.13386/j.issn1002-0306.2018.22.010
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

6-姜酚/麦芽糖基-β-环糊精包合物的热分解机理研究

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

  • 摘要: 本文采用差热-热重分析(TG-DSC)联用和动力学分析方法研究了6-姜酚/麦芽糖基-β-环糊精包合物的热稳定性及热分解机理。利用Kissinger法和Ozawa-Flynn-Wall法对包合物热分解的动力学参数及热分解机理进行了推导。结果表明,包合物热分解温度范围为300.00~500.00℃,热分解过程表观活化能为49.54 kJ/mol,指前因子为27.54 min-1,分解机理函数为G(α)=-ln(1-α)3/2,分解机理符合随机成核和随后生长机理。

     

    Abstract: 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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