Enhancement and inhibition by linear alcohol of the formation of inclusion complexes between d-limonene and cyclodextrins at low water content
1994
Furuta, T. (Tottori Univ. (Japan)) | Yoshii, H. | Miyamoto, A. | Nakamura, T. | Yasunishi, A. | Hirano, H.
The influence of linear alcohols on the formation of inclusion complexes between d-limonene and alpha-, beta-, or gamma-cyclodextrin has been examined at a low water content using a micro-aqueous method. In the presence of alcohols, particularly methanol and ethanol, the formation of inclusion complexes between d-limonene and beta- or gamma-cyclodextrin is enhanced. The alcohol included in the cyclodextrin at the low water content was replaced with d-limonene as the water content increased. This implies that these alcohols would behave like water and activated the inclusion reaction between d-limonene and beta- or gamma-cyclodextrin. On the contrary, the formation of d-limonene complexes with alpha-cyclodextrin is inhibited by the presence of alcohols except for methanol. By mean of the apparent water content, the amount of d-limonene complex in beta- and gamma-cyclodextrin correlated well with a single sigmoid curve
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