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首页> 外文期刊>Journal of Microencapsulation: Microcapsules Liposomes Nanoparticles Microcells Microspheres >Preparation, release and physicochemical characterisation of ethyl butyrate and hexanal inclusion complexes with beta- and gamma-cyclodextrin
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Preparation, release and physicochemical characterisation of ethyl butyrate and hexanal inclusion complexes with beta- and gamma-cyclodextrin

机译:含β-和γ-环糊精的丁酸乙酯和己醛包合物的制备,释放和理化性质

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摘要

Complexes of ethyl butyrate and hexanal encapsulated by beta-cyclodextrin (beta-CD) and gamma-cyclodextrin (gamma-CD) were prepared by coprecipitation, and gas chromatography was used to quantity the flavour compounds in the complexes. The ethyl butyrate-gamma-CD complex had the highest inclusion ratio (12.20%) followed by the ethyl butyrate-beta-CD, hexanal-beta-CD and hexanal-gamma-CD complexes (11.29, 4.41 and 3.33%, respectively). Release experiments were performed under different relative humidities (RH 93, 75 and 52%) and temperatures (4 and 25 degrees C). The flavour release behaviours of the complexes were described by the Avrami equation. The rate of flavour release was enhanced with both increasing temperature and RH, although the effect of RH was stronger. Physicochemical characterisation using FT-IR, XRD, DSC and SEM analyses demonstrated that crystalline complexes were formed. Both beta-CD and gamma-CD were able to encapsulate ethyl butyrate and hexanal, and lower RH and temperature were more suitable for the storage of these complexes.
机译:通过共沉淀制备由β-环糊精(β-CD)和γ-环糊精(γ-CD)包封的丁酸乙酯和己醛的复合物,并使用气相色谱对复合物中的风味化合物进行定量。丁酸乙酯-γ-CD络合物的包合率最高(12.20%),其次是丁酸乙酯-β-CD,己醛-β-CD和己醛-γ-CD络合物(分别为11.29、4.41和3.33%)。在不同的相对湿度(RH 93、75和52%)和温度(4和25摄氏度)下进行释放实验。复合物的风味释放行为通过Avrami方程式描述。尽管RH的作用更强,但随着温度和RH的增加,风味释放的速率也增加了。使用FT-IR,XRD,DSC和SEM分析的物化特征表明形成了晶体配合物。 β-CD和γ-CD都能够包封丁酸乙酯和己醛,并且较低的相对湿度和温度更适合于存储这些复合物。

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