Thermal behavior of ground mixtures of heptakis (2,6-di-O-methyl)-β-cyclodextrin and benzoic acid
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Characterization of an inclusion complex prepared from amorphous ground mixtures of heptakis (2,6-di-O-methyl)-β-cyclodextrin (DMβCD) and benzoic acid was carried out by a sealed heating method. The formation of the crystalline inclusion complex and the variation in physicochemical properties of the ground mixture were investigated as a function of heating temperature. On the basis of X-ray diffractometry and Fourier transform infrared spectroscopy, the crystallization of the ground mixture was confirmed to take place at about 135°C. The crystallization temperature was shifted to lower temperatures and the bound molar ratio of benzoic acid to DMβCD increased as the mixing molar ratio of benzoic acid to DMβCD was raised.
Key wordsHeptakis (2,6-di-O-methyl)-β-cyclodextrin ground mixture inclusion complex thermal analysis benzoic acid crystallization
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