CAO Sheng-nan, ZHANG Yang, JIN Shan-shan, ZHANG Shu, YANG Li-ping, ZHOU Yi-bin. Preparation and release characterization of inclusion complexe of ethyl propionate with β-cyclodextrin[J]. Science and Technology of Food Industry, 2015, (20): 124-127. DOI: 10.13386/j.issn1002-0306.2015.20.017
Citation: CAO Sheng-nan, ZHANG Yang, JIN Shan-shan, ZHANG Shu, YANG Li-ping, ZHOU Yi-bin. Preparation and release characterization of inclusion complexe of ethyl propionate with β-cyclodextrin[J]. Science and Technology of Food Industry, 2015, (20): 124-127. DOI: 10.13386/j.issn1002-0306.2015.20.017

Preparation and release characterization of inclusion complexe of ethyl propionate with β-cyclodextrin

  • The inclusion complex of ethyl propionate with β-cyclodextrin was prepared by a co-precipitation method. The inclusion complex was analyzed by scanning electron microscope(SEM),infrared spectrometry(IR),X-ray diffraction(XRD) and Solid-state nuclear magnetic resonance spectrometry(CP-MAS13 C NMR).The CD surface morphology was affected by the ligand, the major peak of C = O, new peaks in X- ray diffractograms and CP- MAS13 C NMR spectra all suggested the formation of inclusion complex. The relationship between retention rate of ethyl propionate and time was described by Avrami equation,the results showed that high relative humidity increased the release of ethyl propionate,and temperature had little influence on the release rate.
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