【摘要】 的 :制备毛叶香茶菜醛 β 环糊精包合物。 方法 :采用沉淀法在水溶液中制备毛叶香茶菜醛 β 环糊精包合物 ,并用差示扫描量热法、比旋光度测定证明包合物的存在 ,用连续递变法测定了包合物的组成的摩尔比。结果 :用沉淀法可制得毛叶香茶菜醛 β 环糊精包合物 ,通过连续递变法证明了包合物的组成摩尔比为 1∶1。 结论 :本实验可得到收率较高、较纯的包合物 ,用连续递变法可确定包合物组成的摩尔比更多还原

【Abstract】 Aim: To prepare and analyze inclusion of isodinal β cyclodextrin. Methods: The inclusion compound of isodonal β cyclodextrin was prepared by the liquid phase method in aqueous solution. It was confirmed by different thermal analysis and specific rotations. The composition ratio of inclusion between isodonal and β cyclodextrin was obtained by the continuous variation method. Results: Inclusion of isodonal β cyclodextrin could be prepared by this way and its inclusion ratio was 1∶1. Conclusion: By using this method purer and higher recovery rate of inclusion can be obtained and inclusion’s composition ratio can be determined by different thermal analysis.更多还原