FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 94-98.

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Cyclodexteins Complexation of Fumaric Acid in Aqueous Solution

 LI  Yan-Wei, SHI  Hong-Cui, LI  Feng, LIU  Qiang, WEI  Wen-Long, WANG  Zhi-Zhong   

  1.  College of Chemistry and Chemical Engineering, Taiyuan University of Technology, Taiyuan 030024, China
  • Online:2008-03-15 Published:2011-08-24

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;