[1]陆兰芳.相溶解度法研究环糊精对山奈酚的增溶作用[J].中国调味品,2019,(06):65-69.
 Study on Solubilization Effect of Cyclodextrins on Kaempferol by Phase Solubility Method[J].CHINA CONDIMENT,2019,(06):65-69.
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相溶解度法研究环糊精对山奈酚的增溶作用()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
65-69
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
Study on Solubilization Effect of Cyclodextrins on Kaempferol by Phase Solubility Method
作者:
陆兰芳
文献标志码:
A
摘要:
采用相溶解度法,在不同温度下测定山奈酚在不同浓度的α-环糊精、β-环糊精、γ-环糊精、甲基-β-环糊精、磺丁基-β-环糊精、羟乙基-β-环糊精、2-羟丙基-β-环糊精、麦芽糖基-β-环糊精溶液中的溶解度,绘制相溶解度曲线,研究环糊精对山奈酚的增溶作用及包合过程中的热力学参数变化规律。结果表明,山奈酚溶解度随着环糊精浓度的增加而呈线性递增的趋势,相溶解度曲线为AL型,环糊精与山奈酚包1:1包合,增溶效应顺序为磺丁基-β-环糊精>羟乙基-β-环糊精>甲基-β-环糊精>2-羟丙基-β-环糊精>γ-环糊精>β-环糊精>麦芽糖基-β-环糊精>α-环糊精,其中α-环糊精的增溶效应较小,磺丁基-β-环糊精增溶效应突出。
Abstract:
Phase solubility method was used to determine the solubility of kaempferol in different concentrations of α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, met-hyl-β-cyclodextrin, sulfobutyl-β-cyclodextrin, hydroxyethyl-β-cyclo-dextrin, 2-hydroxypropyl-β-cyclodextrin and maltosyl-β-cyclodextrin at different temperatures. The phase solubility curves and thermodynamic parameters were obtained by the solubilization effect of CDs on kaempferol. The results showed that the solubility of kaempferol increased linearly with cyclodextrin concentration. The phase solubility curve was AL type, which indicated that the stoichiometry of the kaempferolCDs inclusion complex was 1:1. The effect of CDs on solubilization of kaempferol was in the following order: SBE-β-CD > HE-β-CD> M-β-CD > HP-β-CD> γ-CD > β-CD > Mal-β-CD > α-CD. The solubilization effect of α-CD on kaempferol was minimal, and the solubilization effect of SBE-β-CD was particularly prominent.
更新日期/Last Update: 2019-11-06