FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 96-100.doi: 10.7506/spkx1002-6300-200923020

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Inclusion Reactions of β-Cyclodextrin and Its Derivatives with Cymbopogon citratus Volatile Oil

YANG Xin,JIANG Zi-tao*,LI Rong   

  1. College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin Key Laboratory of Food Biotechnology, Tianjin
    300134, China
  • Received:2009-01-13 Revised:2009-04-18 Online:2009-12-01 Published:2010-12-29
  • Contact: JIANG Zi-tao E-mail:ztjiang@yahoo.com

Abstract:

The association constant and inclusion proportion for the inclusion complex of volatile oil of Cymbopogon citratus (VOC) with cyclodextrins (β-CD, DM-β-CD, and HP-β-CD) were determined in the range of 20 - 50 ℃ by ultraviolet spectrometry. The effect of temperature on K value and other parameters ΔG, ΔH and ΔS had also been discussed. Good linear relationships indicated that the structures of the inclusion complex were 1:1. The association constant (Ka) of the complexes had been obtained, and the order that the capability associated with VOC was HP- β-CD >DM- β-CD >β-CD. The inclusive process was an exthermic and enthalpy-driven process accompanied with a negative entropic contribution, and the reciprocity of hydrophobic interaction and van der Waals force plays an importance role in the process.

Key words: Cymbopogon citratus volatile oil, β-cyclodextrin derivatives, ultraviolet spectrometry, association constants, thermodynamics

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