Molecular inclusion of butylated hydroxyanisole (BHA) into alpha and beta cyclodextrins
作者: Carlos Eduardo BarãoGisella Maria ZaninFlavio Faria de Moraes
作者单位: 1Universidade Estadual de Maringá
刊名: Journal of Inclusion Phenomena and Macrocyclic Chemistry, 2011, Vol.71 (1-2), pp.179-187
来源数据库: Springer Nature Journal
DOI: 10.1007/s10847-011-9925-6
关键词: Butylated hydroxyanisoleCyclodextrinsComplexInclusion
原始语种摘要: Abstract(#br)BHA (butylated hydroxyanisole) was complexed with α- and β-cyclodextrins with the objective of characterizing the thermal stability. From phase solubility diagrams, the association constants for the complexes of α-CD:BHA and β-CD:BHA were found as 49.3 and 585 L mol−1, respectively. To increase the thermal stability of BHA, its molecular encapsulation in α-CD and β-CD, was tested using molar ratios of 1:1 and 1:2 (BHA:CD) and the complex preparation techniques of kneading and physical mixture. The products of complexation were characterized by differential scanning calorimetry and thermogravimetry, indicating the formation of a BHA:β-CD complex and showing that the release of the complexed BHA occurs in the temperature range of 280–350 °C, well above the...
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  • butylated 丁基化的
  • cyclodextrins 环糊精
  • alpha 接字母顺序的
  • inclusion 包体