Thermoanalytical study of sweetener myo- inositol: α and β polymorphs

被引：14

作者：

Alarcon, Rafael Turra ^{[1
]}

Gaglieri, Caroline ^{[1
]}

Caires, Flavio Junior ^{[1
]}

Magdalena, Aroldo Geraldo ^{[1
]}

Esteves de Castro, Ricardo Antonio ^{[2
]}

Bannach, Gilbert ^{[1
]}

机构：

[1] Sao Paulo State Univ UNESP, Sch Sci, Chem Dept, BR-17033260 Bauru, SP, Brazil

[2] Univ Coimbra, Coll Pharm, P-3000548 Coimbra, Portugal

来源：

FOOD CHEMISTRY | 2017年 / 237卷

基金：

巴西圣保罗研究基金会;

关键词：

Inositol; Polymorphism; Thermal studies; DSC-Photovisual; Polarized Light Thermomicroscopy; Food storage; Melting point; MYOINOSITOL SUPPLEMENTATION; THERMOGRAVIMETRIC DATA; MILK POWDER; METABOLISM;

D O I：

10.1016/j.foodchem.2017.06.072

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This work investigates the thermal behavior of alpha and beta myo-inositol polymorphs. The inositol is a natural compound widely used in the food industry due to its presence in carbohydrate metabolism and its sweet taste. The occurrence of polymorphism could change some physico-chemical properties, such as melting and sublimation temperatures, and solubility. Therefore, the thermal study of polymorphism is important to ensure better conditions for synthesis, storage, and transportation of food that contains the myo-inositol. Simultaneous Termogravimetry-Differential Thermal Analysis, Photovisual Differential Scanning Calorimetry, Polarized Light Thermomicroscopy, and Powder X-ray Diffraction were used in investigation. The data show a new thermal event associated to beta myo-inositol melting at 221.43 degrees C, suggesting that the solid-solid transition at 185.68 degrees C was incomplete. The kinetics data made it possible to determine the transition lifetime of myo-inositol to occur 5% of solid-solid transition at 20 degrees C and 37 degrees C: 126 and 8 years, respectively. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：1149 / 1154

页数：6

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