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《CHEMICAL RESEARCH IN CHINESE UNIVERSITIES》 2000-07
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The Structure Study of the β-Cyclodextrin Inclusion Complexes

YONG Guo-Ping~*, LI Guang-Shui, ZHENG Fei, ZHOU Hui-Shun (Department of Food Science and Engineering, Institute of Economics and Technology, University of Science and Technology of China, Hefei 230052, China)  
The inclusion complexes of β-cyclodextrin(β-CD) with vanillin, sebacic acid and cholesterol were prepared. DSC analysis showed that the optimum qualitative ratio of three inclusion complexes was 1∶1, 2∶1, 3∶1, respectively. XRD results of β-CD and 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-CD torus. The structural models of three inclusion complexes were proposed according to "head-head" alignment of β-CDs, molecular size match and polarity. A specific peak in XRD spectra indication of forming inclusion complex can be identified at 1 2 nm(about 7 degrees).
【Fund】: 国家烟草专卖局立项课题! (批准号 :94 10 15)资助
【CateGory Index】: O636
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