title: Characterization of hydroxypropyl-β-cyclodextrins with different substitution patterns via FTIR, GC-MS, and TG-DTA.
abstract: The structure and thermal properties of hydroxylpropyl-β-cyclodextrins (HPCDs) with different degrees of substitution (DS) and different substitution sites were evaluated via GC-MS, FTIR, and TG-DTA combined thermoanalytical techniques. The results of GC-MS provided the DS and substitution pattern of the HPCD samples. The IR spectra of HPCDs showed all characteristic peaks corresponding to cyclodextrin. Furthermore, the characteristic peaks for methyl in the hydroxypropyl group at 2960 and 1,375 cm(-1) were observed. The thermal decomposition temperature of HPCDs was about 300°C to 400°C and enhanced linearly as the molecular DS increased. The rate of DS rise of HPCDs prepared at a strong alkaline condition was higher than that prepared in a weak alkaline solution.
authors.affiliation: School of Biotechnology and Food Science, Anyang Institute of Technology, Huanghe Road, Anyang 455000, China. Electronic address: wheat1997@yahoo.com.
authors.forename: Chao
authors.initials: C
authors.lastname: Yuan
authors.affiliation: School of Food Science, Henan Institute of Science and Technology, Hualan Avenue, Xinxiang 453003, China.
authors.forename: Benguo
authors.initials: B
authors.lastname: Liu
authors.affiliation: School of Biotechnology and Food Science, Anyang Institute of Technology, Huanghe Road, Anyang 455000, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Liu
mesh_terms: D000073738:2-Hydroxypropyl-beta-cyclodextrin; D008401:Gas Chromatography-Mass Spectrometry; D017550:Spectroscopy, Fourier Transform Infrared; D047392:beta-Cyclodextrins / Q000737:chemistry*
chemical_list: D047392:beta-Cyclodextrins; D000073738:2-Hydroxypropyl-beta-cyclodextrin
keywords: Degree of substitution; FTIR; GC–MS; Hydroxypropyl-β-cyclodextrin; TG–DTA; Thermal decomposition