Chem. J. Chinese Universities ›› 2000, Vol. 21 ›› Issue (7): 1124.

• Articles • Previous Articles     Next Articles

The Structure Study of the β-Cyclodextrin Inclusion Complexes

YONG Guo-Ping, LI Guang-Shui, ZHENG Fei, ZHOU Hui-Shun   

  1. Department of Food Science and Engineering, Institute of Economics and Technology, University of Science and Technology of China, Hefei 230052, China
  • Received:1999-08-11 Online:2000-07-24 Published:2000-07-24

Abstract: The inclusion complexes of β-cyclodextrin(β-CD) with vanillin, sebacic acid and cholesterol were prepared. DSCanalysis showed that the optimum qualitative ratio of three inclusion complexes was 1∶1, 2∶1, 3∶1, respectively. XRDresults of β-CDand its inclusion complexes indicate that the crystals of three inclusion complexes belong to an obvious channel-type packing structure, and the axial structure period is two times of the height of β-CDtorus. The structural models of three inclusion complexes were proposed according to "head-head" alignment of β-CDs, molecular size match and polarity. Aspecific peak in XRDspectra indication of forming inclusion complex can be identified at 12 nm(about 7 degrees).

Key words: β-Cyclodextrin, Inclusion complex, Structural period, Structural model

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