Encapsulation of natural flavors in cyclodextrins: free volume studies by PALS

机译：天然香料在环糊精中的包封：PALS进行的自由体积研究

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Positron annihilation lifetime spectroscopy (PALS) is used to study the free-volume in P-cyclodextrin (CD) with the encapsulation of two different essential oils: garlic(Allium sativum) and marjoram (Origanum majorana). The data reveal the presence of a long lifetime component related to the o-Ps. It is observed that the addition of garlic (or marjoram) oil to β-CD results in a decrease of the o-Ps lifetime which was ascribed to a reduction of the free volume holes from 83.6 to 67.7 A~3 (79.1 to 72.6 A~3). Different mechanisms for the encapsulation of garlic and marjoram oils in P-CD are suggested by the PALS parameters.

机译：正电子an没寿命光谱法（PALS）用于研究P-环糊精（CD）中的自由体积，其中包封了两种不同的精油：大蒜（Sativum）和马郁兰（Origanum majorana）。数据表明存在与o-P相关的长寿命成分。可以看出，向β-CD中添加大蒜（或马郁兰）油会导致o-Ps寿命缩短，这归因于自由体积孔从83.6降至67.7 A〜3（从79.1降至72.6 A）〜3）。 PALS参数提出了将大蒜油和马郁兰油包囊在P-CD中的不同机制。

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来源
《Positron and positronium chemistry X》|2011年|88-91|共4页
会议地点 Smolenice Castle(SK)
作者
M.F. Ferreira Marques; P.M. Gordo; S.D. Santos; R.F. Marques; A. Moreira da Silva; Zs. Kajcsos;
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作者单位

Department of Chemical and Biological Engineering, ISEC-IPC, 3031-199 Coimbra, Portugal,CEMUC~®, Department of Physics, Coimbra University, 3004-516 Coimbra, Portugal;

CEMUC~®, Department of Physics, Coimbra University, 3004-516 Coimbra, Portugal;

CERNAS, ESAC-IPC, 3040-316 Coimbra, Portugal;

CERNAS, ESAC-IPC, 3040-316 Coimbra, Portugal;

Department of Food Science and Technology, ESAC-IPC, 3040-316 Coimbra, Portugal;

KFKI Res. Inst. for Particle and Nuclear Physics, H-1525 Budapest, P.O.B. 49, Hungary;

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原文格式 PDF
正文语种 eng
中图分类
关键词
cyclodextrins; encapsulation; natural flavors; positron lifetime; free-volume;

机译：环糊精封装天然香料；正电子寿命自由卷;

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Encapsulation of natural flavors in cyclodextrins: free volume studies by PALS

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