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

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

研究成果: Contribution to journalArticle査読

27 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)350-353
ページ数4
ジャーナルJournal of Fermentation and Bioengineering
69
6
DOI
出版ステータス出版済み - 1 1 1990
外部発表はい

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Applied Microbiology and Biotechnology

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