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首页> 外文期刊>Journal of Food Science >Fabrication and characterization of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex
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Fabrication and characterization of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex

机译：乙酸乙酯 - 羟丙基-β-环糊精包合物的制备和表征

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Flavors play crucial role in food industry. Ethyl acetate, as probably one of the most used of all flavor chemicals by volume, is used widely in many industries. However, ethyl acetate is not too stable and can be slowly decomposed by moisture. Furthermore, ethyl acetate is a volatile liquid insoluble in water and it does not last long enough. In order to solve these problems, hydroxypropyl-β-cyclodextrin was used as wall material to encapsulate ethyl acetate in this work. The product was characterized by Fourier transform infrared (FTIR) spectroscopy and thermalgravimetric analysis (TGA). The results showed that the peaks at 1,744 and 1,056 cm~(-1) in the FTIR spectrum of ethyl acetate disappeared in the FTIR spectrum of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex. After the encapsulation of ethyl acetate, the O-H and C-H stretching absorption of hydroxypropyl-β-cyclodextrin changed. The TGA results showed that from 77°C to 292°C ethyl acetate is released from the ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex in temperatures far beyond ethyl acetate 77°C boiling point. This phenomenon confirmed that the lastingness and thermal stability of ethyl acetate can be improved by the formation of an inclusion complex. The loading capacity of ethyl acetate was 4.86 ± 0.08% and ethyl acetate:hydroxypropyl-β-cyclodextrin stoichiometry is close to 1:1. The interaction of ethyl acetate and hydroxypropyl-β-cyclodextrin was investigated using molecular mechanics calculation. The binding energy was calculated and the possible conformation of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex was optimized to the minimum energy. The binding energy minimum is at the 0.44 × 10~(-10) m point and its value is -103.9 kJ/mol.
机译：口味在食品行业发挥着至关重要的作用。乙酸乙酯，也可能是所有香料化学品的最常使用的乙酸盐，在许多行业中广泛使用。然而，乙酸乙酯不太稳定，可以通过水分缓慢分解。此外，乙酸乙酯是不溶于水的挥发性液体，它不会足够长。为了解决这些问题，使用羟丙基-β-环糊精作为壁材料以在该工作中包封乙酸乙酯。该产品的特征在于傅里叶变换红外（FTIR）光谱和热重分析（TGA）。结果表明，在乙酸乙酯 - 羟丙基-β-环糊精包合物的FTIR光谱中，在1,744和1,056cm〜（-1）中的峰值在乙酸乙酯的FTIR光谱中消失。在乙酸乙酯封装之后，O-H和C-H拉伸吸收羟丙基-β-环糊精的变化。 TGA结果表明，从77℃至292℃的乙酸乙酯从远远超过乙酸乙酯77℃沸点的温度下，从乙酸乙酯 - 羟丙基-β-环糊精包合物中释放。这种现象证实，通过形成包合物可以改善乙酸乙酯的持续和热稳定性。乙酸乙酯的负载能力为4.86±0.08％，乙酸乙酯：羟丙基-β-环糊精化学计量接近1：1。使用分子力学计算研究了乙酸乙酯和羟丙基-β-环糊精的相互作用。计算结合能量，并优化了乙酸乙酯 - 羟丙基-β-环糊精包合物的可能构象。结合能量最小为0.44×10〜（-10）m点，其值为-103.9 kj / mol。

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