FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 94-98.
Previous Articles Next Articles
LI Yan-Wei, SHI Hong-Cui, LI Feng, LIU Qiang, WEI Wen-Long, WANG Zhi-Zhong
Online:
Published:
Abstract: The complexation effects of fumaric acid with α-cyclodextrin(α-CD), β-cyclodextrin(β-CD) hydroxypropyl-β-cyclodextrin(HP-β-CD) in aqueous solution were studied respectively. The intermolecular reaction between the host and guest agents, the effects of 3CDs on solubility of fumaric acid and thermodynamic parameters in the complexation were determined by the UV absorption spectra and the phase solubility. The 1:1 molar ratio of inclusion complex of fumaric acid with each CD is spontaneously formed under the experimental temperatures. All thermodynamic parameters of ΔG, ΔH and ΔS in the complexations exhibited negative values. Furthermore, the complex process is enthalpically driven and exothermic.
Key words: fumaric acid; &alpha, -CD; &beta, -CD; HP-&beta, -CD; solubility; thermodynamic parameters;
LI Yan-Wei, SHI Hong-Cui, LI Feng, LIU Qiang, WEI Wen-Long, WANG Zhi-Zhong. Cyclodexteins Complexation of Fumaric Acid in Aqueous Solution[J]. FOOD SCIENCE, 2008, 29(3): 94-98.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2008/V29/I3/94