Dissociation characteristic of the inclusion complex of cyclomaltohexaose (α-cyclodextrin) with 1-methylcyclopropene in response to stepwise rising relative humidity |
| |
Authors: | Tze Loon Neoh Katie Koecher Takeshi Furuta |
| |
Institution: | a Department of Applied Biological Science, Kagawa University, Kagawa 761-0795, Japan b Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA c Department of Chemistry and Biotechnology, Tottori University, Tottori 680-8552, Japan |
| |
Abstract: | The dissociation of a crystalline complex of cyclomaltohexaose (α-cyclodextrin) and 1-methylcyclopropene has been studied in response to stepwise rising relative humidity at 50 °C using a dynamic vapor sorption instrument. The dissociation of the inclusion complex was monitored with a proton transfer reaction mass spectrometer. The increase in relative humidity generally triggered the complex dissociation. However, the dissociation was greatly retarded at 80% relative humidity, presumably owing to collapse of the crystalline structure. Abrupt dissociation was observed at 90% relative humidity which corresponded to complex dissolution. The changes in powder X-ray diffraction pattern of the inclusion complex during the storage period were also investigated. |
| |
Keywords: | Cyclomaltohexaose α-Cyclodextrin 1-Methylcyclopropene Relative humidity Dissociation |
本文献已被 ScienceDirect 等数据库收录! |
|