Formation of inclusion complexes between cyclodextrins and aromatic compounds under pressurized carbon dioxide

Masamichi Kamihira, Taro Asai, Yoshikazu Yamagata, Masayuki Taniguchi, Takeshi Kobayashi

Research output: Contribution to journalArticle

26 Citations (Scopus)

Abstract

The effects of moisture content, pressure and temperature on the formation of inclusion complexes with cyclodextrins under pressurized carbon dioxide (CO2) were studied to determine the optimal conditions for the recovery of aromatic compounds after extraction with supercritical or liquid CO2. The presence of water in the cyclodextrin was essential for the formation of inclusion complex. However, an excess of water lowered the amount of inclusion complex due to inhibition of contact with CO2. As the pressure increased under a constant temperature, the amount of inclusion complex increased until CO2 became liquid, where the formation of inclusion complex started to decline. The amount of inclusion complex for modified cyclodextrins was very little, because the cyclodextrins became paste- or candy-like by the addition of a small amount of water.

Original languageEnglish
Pages (from-to)350-353
Number of pages4
JournalJournal of Fermentation and Bioengineering
Volume69
Issue number6
DOIs
Publication statusPublished - Jan 1 1990
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Applied Microbiology and Biotechnology

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