Cyclodextrin inclusion of p-hydroxybenzoic acid esters

被引：0
|
作者：
M. R. Caira
E. J. C. de Vries
L. R. Nassimbeni
机构：
[1] University of Cape Town,Department of Chemistry
来源：
Journal of Thermal Analysis and Calorimetry | 2003年 / 73卷
关键词：
alkylparabens; cyclodextrin inclusion;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Complexes between members of a homologous series of alkylparabens and b-cyclodextrin (b-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.
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页码：647 / 651
页数：4
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