Food and Fermentation Industries

Preparation and structure characterization of inclusion complexes of ethyl butyrate with β-and γ-cyclodextrin

  • ZHANG Yang ,
  • ZHOU Yi-bin ,
  • CAO Sheng-nan ,
  • YU Chen ,
  • QI Xue-wen ,
  • JIN Shan-shan ,
  • ZHANG Shu ,
  • YANG Li-ping
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Online published: 2014-09-25

Abstract

Co-precipitation method was used to prepare the inclusion complexes of ethyl butyrate with β-and γ-cyclodextrin.The optimal inclusion conditions were determined by orthogonal array design experiments.The results showed that the inclusion ratio of β-cyclodextrin complex could reach to 46.69 % when ethyl butyrate /β-cyclodextrin molecular ratio was 1∶ 1,ultrasound time was 30 min and ultrasound temperature was 50 ℃.The inclusion ratio of γ-cyclodextrin complex could reach 95.59 % when ethyl butyrate /γ-cyclodextrin molecular ratio was 1∶ 1,ultrasound time was 45 min and ultrasound temperature was 60 ℃.The interactions between ethyl butyrate and cyclodextrins were analyzed by scanning electron microscope(SEM),infrared spectrometry(IR) and X-ray diffraction(XRD).The complexes formation was confirmed,and γ-cyclodextrin was more suitable for wall material of ethyl butyrate.

Cite this article

ZHANG Yang , ZHOU Yi-bin , CAO Sheng-nan , YU Chen , QI Xue-wen , JIN Shan-shan , ZHANG Shu , YANG Li-ping . Preparation and structure characterization of inclusion complexes of ethyl butyrate with β-and γ-cyclodextrin[J]. Food and Fermentation Industries, 2014 , 40(09) : 34 -38 . DOI: 10.13995/j.cnki.11-1802/ts.2014.09.047

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