期刊论文

Thermal Decomposition Mechanism Study of 6-Gingerol / Maltosyl-β-Cyclodextrin Inclusion Complex

中文

食品工业科技

1002-0306

2018

39

22

46-49

10.13386/j.issn1002-0306.2018.22.010

国家自然科学基金资助项目（31401656） 湖北省高等学校优秀中青年科技创新团队计划项目（T201616） 襄阳市科学研究开发课题（食品加工高新技术平台建设项目）

本校为其他机构

本文采用差热-热重分析(TG-DSC)联用和动力学分析方法研究了6-姜酚/麦芽糖基-β-环糊精包合物的热稳定性及热分解机理.利用Kissinger法和Ozawa-Flynn-Wall法对包合物热分解的动力学参数及热分解机理进行了推导.结果表明,包合物热分解温度范围为300.00~500.00 ℃,热分解过程表观活化能为49.54 kJ /mol,指前因子为27.54 min~(- 1),分解机理函数为G(α) =[-ln(1-α) ]~(3 /2),分解机理符合随机成核和随后生长机理.

The thermal stability and decomposition mechanism of 6-gingerol /maltosyl-β-cyclodextrin inclusion complex were studied with TG-DSC and kinetic analysis method.Kinetics parameters and thermal mechanism of the inclusion complex were deduced by Kissinger and Ozawa - Flynn - Wall calculation method. The results showed that the thermal decomposition temperature of the inclusion complex was in the range of 300.00~500.00 ℃,the apparent activation energy was 49.54 kJ /mol, the pre- exponential factor was 27.54 min~(- 1),and the decomposition mechani...