Thermal and structural characterization of commercial α-, β-, and γ-cyclodextrins

G. Bettinetti, Cs Novák, M. Sorrenti

Research output: Contribution to journalArticle

35 Citations (Scopus)

Abstract

α-, β-, and γ-cyclodextrins (CDs) marketed by five different companies were characterized from the thermal and structural point of view. Three αCD samples showed two-step DSC dehydration profiles and their XRD patterns were characteristic for αCD'6H2O form I, whereas one brand with an apparent three-step DSC dehydration behaviour was a mixture of αCD.6H2O form I and anhydrous αCD. The differences in the DSC profiles after dehydration and EGA onset decomposition temperatures recorded for the five βCD brands were attributed to different manufacturing and purification processes. The five γCDs brands showed a common thermal behaviour and very similar XRD patterns. The patterns did not match the idealized pattern of γCD · 14. 1H2O, indicating the occurrence of two different hydrated crystal structures.

Original languageEnglish
Pages (from-to)517-529
Number of pages13
JournalJournal of Thermal Analysis and Calorimetry
Volume68
Issue number2
DOIs
Publication statusPublished - Jun 22 2002

Keywords

  • Differential scanning calorimetry (DSC)
  • Evolved gas analysis (EGA)
  • Simultaneous thermogravimetry and differential thermal analysis (STA)
  • Thermomechanical analysis (TMA)
  • X-ray diffractometry (XRD)
  • α-cyelodextrin
  • β-cyclodextrin
  • γ-cyclodextrin

ASJC Scopus subject areas

  • Condensed Matter Physics
  • Physical and Theoretical Chemistry

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