化学
环糊精
水溶液
焓
肉桂酸
咖啡酸
摩尔电导率
阿魏酸
有机化学
标准生成焓
物理化学
色谱法
热力学
元素分析
物理
抗氧化剂
出处
期刊:Molecules
[MDPI AG]
日期:2022-12-29
卷期号:28 (1): 292-292
被引量:2
标识
DOI:10.3390/molecules28010292
摘要
An attempt was made to evaluate the possibility of creating and assessing the stability of inclusion complexes of selected phenolic acids [trans-4-hydroxycinnamic acid (trans-p-coumaric acid), trans-3,4-dihydroxycinnamic acid (trans-caffeic acid), trans-4-hydroxy-3-methoxycinnamic acid, (trans-ferulic acid) and trans-3-phenylacrylic acid (trans-cinnamic acid)] with β-cyclodextrin and 2-HP-β-cyclodextrin in aqueous solutions in a wide temperature range 283.15 K–313.15 K. On the basis of the values of the limiting molar conductivity (ΛCDNaDod), calculated from the experimental data, the values of the formation constants and the thermodynamic functions of formation (standard enthalpy, entropy, and Gibs standard enthalpy) of the studied complexes were determined. It has been found that the stability of the studied complexes increases with lowering of the molar mass of cyclodextrin and lowering of the temperature.
科研通智能强力驱动
Strongly Powered by AbleSci AI