Formation of Inclusion Complexes of Cycldextrin with Ethanol under Anhydrous Conditions
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概要
- 論文の詳細を見る
Complex formation of poorly water soluble organic compounds with cyclodextrin (CD) is quite difficult in an aqueous cyclodextrin system. Formation of the inclusion complex of d-limonene, phenyl ethanol, acetophenone, or menthol was investigated in a slurry form of α-, β-, or γ-CD in organic solvents or alcohol under anhydrous conditions. Ethanol and methanol were found to be good solvents for this method. The use of ethanol as the solvent was investigated in greater detail. There existed an optimal amount of ethanol for the maximum inclusion of d-limonene as the guest compound. However, an excess of ethanol inhibited the inclusion. An adsorption model of alcohol on CD, analogous to the substrate inhibition model of enzyme kinetics, could correlate the inclusion ratio with the amount of alcohol added to CD.
- 社団法人日本農芸化学会の論文
- 1998-11-23
著者
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吉井 英文
鳥取大学大学院工学研究科 化学・生物応用工学専攻
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KOMETANI Tadashi
Department of Chemical and Biochemical Engineering
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Linko P
Department Of Chemical Technology Helsinki University Of Technology
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Linko Yu-yen
Department Of Chemical Technology Helsinki University Of Technology
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Furuta Takeshi
Tottori University
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YOSHII Hidefumi
Department of Biotechnology, Tottori University
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FURUTA Takeshi
Department of Biotechnology, Tottori University
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LINKO Pekka
Department of Chemical Technology, Helsinki University of Technology
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WATANABE Yukari
Department of Biotechnology, Tottori University
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Yoshii H
Tottori University
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Yoshii H
Tottori Univ. Tottori Jpn
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Yoshii H
Toyama National Coll. Technol. Toyama Jpn
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Yoshii Hidefumi
Department Of Biochemical Engineering Toyama National College Of Technology
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Furuta T
Tottori University
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Furuta Takeshi
Department Of Biotechnology Faculty Of Engineering Tottori University
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Watanabe Yukari
Department Of Biotechnology Tottori University
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Kometani Tadashi
Department Of Biochemical Engineering Toyama National College Of Technology
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Linko Pekka
Department Of Chemical Technology Helsinki University Of Technology
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Yoshii Hidefumi
Department Of Applied Biological Science Kagawa University
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