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Guangyong Zhu, Zuobing Xiao, Guangxu Zhu, Rujunzhou and Yunwei Niu

Abstract

l-menthol has been widely used in flavour, food and pharmaceuticals. Because of its high volatility and whisker growth, l-menthol-hydroxypropyl-β-cyclodextrin inclusion complex was produced to improve shelf-life, provide protection, and enhance the stability of l-menthol. The inclusion complex was characterized by Fourier transform infrared spectroscopy, X-ray diffraction. The results show that l-menthol was successfully encapsulated in hydroxypropyl-β-cyclodextrin. l-menthol loading capacity is about 8.44%. Geometries and binding energies of l-menthol-hydroxypropyl-β-cyclodextrin inclusion complexes were investigated using molecular mechanics calculations. The shape and orientation of the most stable complex, and the minimum binding energy were determined. L-menthol release from complex was determined by thermogravimetric analysis. Two l-menthol release rate peaks were observed at 69.3 and 279.1°C. The l-menthol release reaction order, release activation energy and the preexponential factor were obtained.

Open access

Zuobing Xiao, Yu Zhang, Guangyong Zhu, Yunwei Niu, Ziqi Xu and Jiancai Zhu

Abstract

Micro-encapsulated strawberry fragrance was successfully prepared with wall materials including maltodextrin, sodium octenylsuccinate and gum Arabic. The micro-capsule was added to wallpaper and aromatic wallpaper with strawberry characteristics was obtained. The particle distribution, surface morphology, chemical structure, thermal property and controlled release performance of micro-encapsulated fragrance and aromatic wallpaper were investigated using laser particle size analyzer, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-TR), thermal gravity analysis (TGA) and chromatography-mass spectrometer (GC-MS). The results showed that the average diameter of micro-capsule was 2 μm and the particles mainly distributed in the tissues of wallpaper. The result of TGA showed that the micro-capsule had a good stability. Meanwhile, the aromatic wallpaper had strawberry aroma more than 3 months and took on excellent controlled release performance.

Open access

Zuobing Xiao, Erqin Wang, Guangyong Zhu, Rujun Zhou and Yunwei Niu

Abstract

In this paper, ionic gelation method was adopted to produce nanocapsules (CNs) encapsulated tuberose fragrance with chitosan (CS) and sodium tripolyphosphate (TPP) as wall materials. The effects of CS/TPP mass ratio, pH value of CS solution, molecular mass of CS and tuberose fragrance (TF) concentration on particle size and particle size distribution (PDI) of chitosan nanocapsules encapsulated tuberose fragrance (CNTs) were investigated systematically. CNTs were characterized by dynamic light scattering (DLS), scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analyzer (TGA) and differential scanning calorimetry (DSC). The results showed that CNTs were successfully prepared. The optimum preparation conditions were as follows: CS/TPP mass ratio 5:1, pH of CS solution 4.0, and molecular mass of CS 150 kda. CNTs emulsions were also systematically investigated by steady-state shear and oscillatory shear measurements respectively. The rheological behaviors of CNTs were obtained.

Open access

Guangyong Zhu, Zuobing Xiao, Rujun Zhou and Yunwei Niu

Abstract

β-cyclodextrin (β-CD) and its derivatives have been widely used to prepare inclusion complexes. However, systematic research on their thermal stabilities, pyrolysis characteristics and kinetics has rarely been reported. In this paper, thermogravimetric analysis was employed to investigate β-cyclodextrin and its two derivatives, 2-Hydroxypropyl-β-cyclodextrin (HP-β-CD) and monochlorotriazinyl-β-cyclodextrin (MCT-β-CD). The pyrolysis characteristics and kinetic parameters were obtained. The results show that three stages can be distinguished during the heating process of the above three samples. The temperature of initial decomposition of HP-β-CD (309.5°C is higher than that of β-CD (297.8°C), while the temperature of initial decomposition of MCT-β-CD (231.4°C) is lower than that of β-CD. For the three cyclodextrins, the thermal stability in descending order is HP-β-CD, β-CD and MCT-HP-β-CD. The activation energy values are 350.6, 303.3 and 113.9 KJ/mol, and the pre-exponential factor values are 1.11×1031, 1.37×1026 and 1.39×1010 for β-CD, HP-β-CD and MCT-β-CD respectively.

Open access

Li Wang, Hua-Min Liu, Ai-Jun Xie, Chun-Yan Zhu and Guang-Yong Qin

Abstract

Corn hulls were abundant and inexpensive byproducts of the corn dry or wet milling processes, but most of them were discarded as agro-wastes. The aim of this study was to extract the dietary fiber by hot-compressed water (HCW) from defatted corn hull and to determine the chemical properties. Results showed that temperature and time played critical roles in extraction efficiency; the maximal yield of dietary fiber A (DFA) extracted by HCW reached 33.0% at 150°C for 60 min. The yield of dietary fiber B (DFB) increased from 2.0% to 56.9% as the temperature increased from 110 to 180°C, while the yield of solid residue (SR) decreased from 88.7% to 27.7%. Fourier transform infrared spectroscopy (FT-IR) results demonstrated that C-H, O-H, C=O, COO- occurred in the DFA, SR and DFB. The dietary fiber polysaccharides consisted of arabinose, galactose, glucose, xylose and uronic acid.