6-姜酚/麦芽糖基-β-环糊精包合物的热分解机理研究

Thermal Decomposition Mechanism Study of 6-Gingerol/Maltosyl-β-Cyclodextrin Inclusion Complex

摘要: 本文采用差热-热重分析(TG-DSC)联用和动力学分析方法研究了6-姜酚/麦芽糖基-β-环糊精包合物的热稳定性及热分解机理。利用Kissinger法和Ozawa-Flynn-Wall法对包合物热分解的动力学参数及热分解机理进行了推导。结果表明,包合物热分解温度范围为300.00~500.00℃,热分解过程表观活化能为49.54 kJ/mol,指前因子为27.54 min^-1,分解机理函数为G(α)=-ln(1-α)^3/2,分解机理符合随机成核和随后生长机理。

Abstract: The thermal stability and decomposition mechanism of 6-gingerol/maltosyl-β-cyclodextrin inclusion complex were studied with TG-DSC and kinetic analysis method. Kinetics parameters and thermal mechanism of the inclusion complex were deduced by Kissinger and Ozawa-Flynn-Wall calculation method. The results showed that the thermal decomposition temperature of the inclusion complex was in the range of 300.00~500.00℃,the apparent activation energy was 49.54 kJ/mol,the pre-exponential factor was 27.54 min^-1,and the decomposition mechanism function was G(α)=-ln(1-α)^3/2,the decomposition mechanism was consistent with random nucleation and subsequent growth mechanisms.