(Z)-茉莉素与无环葫芦[n]环脲的包合物的制备、结合行为及热稳定性

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Peipei Yin, Shuqing Zhang, Jing Liu, Xiali Liao, Guiyuan Zhou, Jing Yang, Baoxing Wang, Bo Yang
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引用次数: 0

摘要

茉莉是香水和化妆品中最重要的香料。但(Z)-茉莉素不溶于水,易挥发,限制了其开发和应用。包合技术已成为提高疏水小分子溶解度和稳定性的一种很有前途的策略。本文采用饱和水溶液和冷冻干燥法制备了(Z)-茉莉酮和3个无环葫芦[n]urils (ACBs, M1-M3)的固体包合物,并通过荧光光谱、NMR、XRD、FT-IR、TG和DSC研究了它们的结合行为,证实了主客体包合物的形成。包合物的化学计量按约伯图为1:1。与天然茉莉酮相比,包合物具有更好的水溶性、更高的热稳定性和热控释性能。这项工作为提高精油和香精/香料的性能以及在化妆品和食品工业领域的进一步应用开辟了新的策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Preparation, binding behaviours and thermal stability of inclusion complexes between (Z)-jasmone and acyclic cucurbit[n]urils

Preparation, binding behaviours and thermal stability of inclusion complexes between (Z)-jasmone and acyclic cucurbit[n]urils

(Z)-jasmone is the most important contribution to the scents of perfumes and cosmetics. However, (Z)-jasmone is water insoluble and highly volatile, which limits its development and application. Inclusion technology has become a promising strategy to improve the solubility and stability of hydrophobic small molecules. Here, we used saturated aqueous solution and freeze-drying method to prepare solid inclusion complexes of (Z)-jasmone and three acyclic cucurbit[n]urils (ACBs, M1-M3), and studied their binding behaviours by fluorescence spectroscopy, NMR, XRD, FT-IR, TG and DSC, confirming the formation of the host-guest inclusion complexes. The stoichiometry of inclusion complexes was 1:1 by Job's plot. The inclusion complexes exhibited better water solubility, higher thermal stability and heat-controlled release comparing with that of native (Z)-jasmone. This work uncloses a new strategy to enhance the performance of essential oil and flavours/fragrances and further application in the field of cosmetic and food industry.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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