Cyclodextrin inclusion of p-hydroxybenzoic acid esters

被引：9
|
作者：
Caira, MR [1 ]
de Vries, EJC [1 ]
Nassimbeni, LR [1 ]
机构：
[1] Univ Cape Town, Dept Chem, ZA-7701 Rondebosch, South Africa
来源：
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2003年 / 73卷 / 02期
关键词：
alkylparabens; cyclodextrin inclusion;
D O I：
10.1023/A:1025446617121
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
Complexes between members of a homologous series of alkylparabens and beta-cyclodextrin (beta-CD) have been prepared by both kneading and co-precipitation methods and their behaviour studied by differential scanning calorimetry (DSC), thermogravimetric (TG), infrared (IR) and powder X-ray diffraction (PXRD) techniques. PXRD revealed that complexation did occur by both the kneading and co-precipitation methods. DSC and IR techniques confirmed these results and TG indicated the presence and number of water molecules in each complex.
引用
收藏
页码：647 / 651
页数：5
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