Encapsulation of l-menthol in hydroxypropyl-β-cyclodextrin and release characteristics of the inclusion complex

DOI Web Site XML 被引用文献1件
  • Guangyong Zhu
    Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China
  • Zuobing Xiao
    Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China
  • Guangxu Zhu
    14846, 43 Ave. Edmonton, Alberta, T6H 5S1, Canada
  • Rujunzhou
    Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China
  • Yunwei Niu
    Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China

書誌事項

公開日
2016-09-01
権利情報
  • http://creativecommons.org/licenses/by-nc-nd/4.0
DOI
  • 10.1515/pjct-2016-0056
公開者
Walter de Gruyter GmbH

説明

<jats:title>Abstract</jats:title> <jats:p> l-menthol has been widely used in flavour, food and pharmaceuticals. Because of its high volatility and whisker growth, l-menthol-hydroxypropyl-β-cyclodextrin inclusion complex was produced to improve shelf-life, provide protection, and enhance the stability of l-menthol. The inclusion complex was characterized by Fourier transform infrared spectroscopy, X-ray diffraction. The results show that l-menthol was successfully encapsulated in hydroxypropyl-β-cyclodextrin. l-menthol loading capacity is about 8.44%. Geometries and binding energies of l-menthol-hydroxypropyl-β-cyclodextrin inclusion complexes were investigated using molecular mechanics calculations. The shape and orientation of the most stable complex, and the minimum binding energy were determined. L-menthol release from complex was determined by thermogravimetric analysis. Two l-menthol release rate peaks were observed at 69.3 and 279.1°C. The l-menthol release reaction order, release activation energy and the preexponential factor were obtained.</jats:p>

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