کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598668 | 1492139 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterization of an inclusion complex of ethyl benzoate with hydroxypropyl-β-cyclodextrin
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Characterization of an inclusion complex of ethyl benzoate with hydroxypropyl-β-cyclodextrin Characterization of an inclusion complex of ethyl benzoate with hydroxypropyl-β-cyclodextrin](/preview/png/7598668.png)
چکیده انگلیسی
The inclusion complex of ethyl benzoate with hydroxypropyl-β-cyclodextrin (HPCD) was prepared by a freeze-drying method and its characterizations were investigated by different analytical techniques including UV, FT-IR and phase solubility methods. All these approaches indicated that ethyl benzoate was able to form an inclusion complex with HPCD, and the ethyl benzoate/HPCD inclusion compounds exhibited different spectroscopic features and properties from ethyl benzoate. The stoichiometry of the complex was 1:1 and it was the benzene ring part of the ethyl benzoate molecule included into the HPCD cavities from the wider edge. The calculated apparent stability constant of the complex was 9485 Mâ1. Moreover, the water solubility of ethyl benzoate was significantly improved by phase solubility studies. The release of ethyl benzoate was also regulated by the form of the inclusion complex. The results showed that HPCD was a proper excipient for increasing the solubility and controlled release of ethyl benzoate.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 152, 1 June 2014, Pages 140-145
Journal: Food Chemistry - Volume 152, 1 June 2014, Pages 140-145
نویسندگان
Chao Yuan, Zhifang Lu, Zhengyu Jin,