Preparation and characterization of β-cyclodextrin and linoleic acid clathrates
In order to increase the potential applications of linoleic acid in the food processing and pharmaceutical industries that need heat treatment,this study looked into the physicochemical characteristics of linoleic acid and β-cyclodextrin(β-CD)to form cladding complexes and assess their stability during heat treatment.Co-precipitation was used to create the linoleic acid/β-CD microcap-sules,which were then characterised using thermogravimetric analysis-differential scanning calorimetry(TGA-DSC),X-ray diffraction(XRD),and Fourier transform infrared spectroscopy(FT-IR).The yield of linoleic acid inclusion complex was 82.8％when the ratio of linoleic acid to β-CD was 1∶6.The development of new hydrogen bonds was indicated by the shifting and weakening of the typical peaks of linoleic acid claths,as revealed by FT-IR.This study confirms that β-CD,as an effective wall material,significantly improves the stability of linoleic acid and provides a theoretical basis and technical support for its application in food processing,pharmaceuticals,and other related fields.The XRD analysis revealed that the characteristic diffraction peaks of β-CD disappeared,while new diffraction peaks appeared at 2θ angles of 18.05°and 17.65°,confirming the successful formation of complexes between linoleic acid and β-CD.The TGA-DSC results showed that the mass loss of linoleic acid was more than 90.6％in the temperature range from 50 to 400℃,while the inclusion complex only lost 78.3％,demonstrating better thermal stability than uncoated linoleic acid and reducing the negative effects of external environmental factors on linoleic acid.For applications that need heat treatment,the improved thermal stability of the produced linoleic acid/β-CD inclusion complex is crucial.
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维普
