食品科学 ›› 2002, Vol. 23 ›› Issue (11): 42-44.

• 基础研究 • 上一篇    下一篇

香兰素与β-环糊精包合物的热分解动力学研究

 李光水, 雍国平, 闫向阳, 林辉   

  1. 中国科学技术大学经济技术学院食品科学与工程系
  • 出版日期:2002-11-15 发布日期:2011-12-31

Study on the Thermal Decomposition Kinetics of β - cyclodixtrin and Vanillin Inclusion Complex

 LI  Guang-Shui, YONG  Guo-Ping, YAN  Xiang-Yang, LIN  Hui   

  • Online:2002-11-15 Published:2011-12-31

摘要: 采用非等温热重法研究了β-环糊精(β-CD)和香兰素的包合物的热分解动力学。实验结果表明,香兰素与β-CD包合物的热分解反应为一级反应,其表观活化能为180.28KJ/mol,指前因子为9.858×1019,动力学补偿效应数学表达式为lgA=0.0897E+2.4665,焓变△H=85.90KJ/mol,熵变△Sr=0.146KJ/mol.K。

关键词: 香兰素, &beta, -环糊精, 包合物, 热分解动力学

Abstract: The Thermal Decomposition Kinetics of β - cyclodextrinand Vanillin inclusion complex has been studied by using non - isothermal thermogravimetry. The experiment result showed that reaction order of thermal decomposition of β - cyclodextrin and vanillin was of the first order. The average activation energy of the themal decomposition was 180. 28kJ/mol. The preexponential factor A was 9. 858 × 1019. The kinetic compensation e-quation was logA = 0. 0897E + 2. 4665. The enthalpy change was △Hr = 85. 90kJ/mol and entropy change △Sr = 0. 146kJ/mol•K.

Key words: Vanillin , β- cyclodextrin , Inclusion complex , Thirmal decomposition kinetic