助溶剂促进的β-环糊精与肉桂醛的包结性能

吴海波; 方岩雄; 纪红兵

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助溶剂促进的β-环糊精与肉桂醛的包结性能

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- 助溶剂促进的β-环糊精与肉桂醛的包结性能
- CIESC Journal Issue S1, Pages: 168-173(2011)
- 作者机构：
  
  1. 广东工业大学轻工化工学院,广东,广州,510006
  2. 中山大学化学与化学工程学院,广东,广州,510275
- 作者简介：
- 基金信息：
- DOI：
  CLC：
- Online First：03 July 2011，
  
  Published：03 July 2011
- 稿件说明：
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吴海波, 方岩雄, 纪红兵. 助溶剂促进的β-环糊精与肉桂醛的包结性能[J]. CIESC Journal, 2011, (S1): 168-173.
DOI：

吴海波, 方岩雄, 纪红兵. 助溶剂促进的β-环糊精与肉桂醛的包结性能[J]. CIESC Journal, 2011, (S1): 168-173. DOI：

摘要

Abstract

Preparation of cinnamaldehyde-β-cyclodextrin（β-CD）inclusion complex has been investigated and the optimum process was obtained as：cinnamaldehyde∶β-CD（mol/mol）=1∶1，ethanol∶water（ Key words: 肉桂醛；βFONT-SIZE: 10.5pt

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mso-fareast-theme-font: minor-fareast">环糊精；包结；助溶剂

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