化学
精油
樟脑
桉树醇
气相色谱法
焓
环糊精
色谱法
核化学
气相色谱-质谱法
化学成分
化学计量学
质谱法
有机化学
量子力学
物理
作者
Zi‐Tao Jiang,Tan Jinquan,Jin Tan,Rong Li
标识
DOI:10.1080/0972060x.2016.1185973
摘要
Chemical components of natural spice, folium Artemisia argyi essential oil (FAAEO) was analyzed by Gas chromatography (GC) and Gas chromatography/Mass spectrometry (GC-MS). Forty-five compounds were identified, representing 98.9% of total oil. The major components were eucalyptol (16.2%), β-pinene (14.3%), camphor (14.0%), artemisia ketone (13.9%), and α-pinene (11.1%). The thermodynamic parameters (ΔG, ΔH, and ΔS) and formation constants (Ká) of inclusion reactions of FAAEO with β-cyclodextrin (β-CD), heptakis (2,6-di-methyl)-β-CD (DM-β-CD) and mono [2-O(2-hydroxy-propyl)]-β-CD (HP-β-CD) were determined. The results showed that the capability of forming microcapsules was β-CD> DM-β-CD> HP-β-CD and the stoichiometry of FAAEO with β-CD derivatives in the molecular microcapsules was 1:1 (molar ratio). The processes of forming microcapsules were exothermic and enthalpy-driven ones accompanied with negative entropic contribution and ΔG293K were -15.9, -14.2, -13.7 kJ/mol, and Ka at 293 K were 674.9, 343.4, 278.3 L/mol, respectively.
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