Study On Cyclodextrin Modified,Self-assembly Mechanism And Its Properties

In this paper,octenyl succinic anhydride(OSA)was used to modify?-cyclodextrin(?-CD)to prepare octenyl succinate?-cyclodextrin(OCD),and used it as a carrier to clathrate vitamin E(VE)and quercetin(QUE),respectively.Then the characterization and physical and chemical properties of the inclusion complexes and emulsion stability were studied.The main findings are as follows:Under the control of the main factors,the preparation of inclusion complexes under different conditions were determined the best conditional scheme.The results of a molecular docking study showed that the oxygen atom in the five membered ring of OSA formed a strong hydrogen bond interaction with the hydrogen atom in the hydroxyl group of C-6.Therefore,?-CD was modified using OSA to produce OCD.In addition,the properties of the inclusion complex were investigated by scanning electron microscopy(SEM),atomic force microscopy(AFM),Fourier-transform infrared spectroscopy(FT-IR),¹³C CP/MAS NMR,differential scanning calorimetry(DSC).These results demonstrated that vitamin E had been embedded into the cavity of OCD.The results show that vitamin E has been embedded in the cavity of OCD.The optimal preparation process of OCD/QUE inclusion complex was determined by single factor experiment.The morphology structure and thermodynamic analysis of OCD/QUE inclusion complex were performed by AFM,XRD,¹³C CP/MAS NMR,DSC,TGA.The results show that quercetin has been embedded in the cavity of OCD.Furthermore,the emulsifying properties(particle size distribution,?-potential,and creaming index)of the OCD/VE inclusion complex stabilized emulsion were compared with that stabilized by?-CD,OCD,and an OCD/VE physical mixture.The results showed that the introduction of the OS group and vitamin E could improve the physical stability of the emulsion.In addition,the OCD/VE inclusion complex showed the strongest ability to protect the oil in the emulsion from oxidation.OCD/VE inclusion complex was able to improve the physical and oxidative stability of the emulsion,which is of great significance to the food industry.