摘要
报道在常压下制备β－环糊精与联苯包结物的方法，并用差热－热重分析法、紫外分光光度法分析研究了包结物的形成，初步探讨了包结物机理和条件，为β－环糊精与联苯包结物在柑桔保鲜中的应用提供一条新途径。
The inclusion complex of β-Cyclodextrin with diphenyl were prepared under normal pressure and have been identified by differential-thermal analysis,thermogravimatric analysis and ultraviolet spectrophotometry.The mechanism and condition formed inclusion complexes have been researched.A new way was provided for orange preservation using such inclusion complexes.
出处
《黑龙江商学院学报》
CAS
1995年第1期15-19,共5页
Journal of Harbin Commercial University(Natural Sciences Edition)
关键词
环糊精
联苯
包结物
柑桔
保鲜
cyclodextrin,Diphenyl,Inclusion complexes
