| Форма представления | Статьи в зарубежных журналах и сборниках |
| Год публикации | 2025 |
| Язык | английский |
|
Гатиатулин Аскар Камилевич, автор
Горбачук Валерий Виленович, автор
Зиганшин Марат Ахмедович, автор
|
| Библиографическое описание на языке оригинала |
Gatiatulin A.K., Klimovitskii A.E., Tagirov S.R., Hydration Effect on Curcumin Inclusion by Native Cyclodextrins//Russian Journal of General Chemistry. - 2025. - Vol.95, Is.8. - P.2258-2265. |
| Аннотация |
The inclusion compounds of curcumin with hydrated and anhydrous native α-, β- and γ-cyclodextrins were prepared by ball milling. Milling a 2 : 1 mixture of the cyclodextrins and curcumin resulted in the complete inclusion of this guest when using anhydrous cyclodextrins according to the data of TG/DSC analysis, powder X-ray diffraction and FTIR spectroscopy. The hydration of cyclodextrins up to the saturation level gives a slight decrease of the curcumin inclusion extent. The prepared inclusion compound of curcumin and β-cyclodextrin in milled form exhibits a unique exothermic cold crystallization effect. The high thermal stability of the inclusion compound allowed its fusion without decomposition at fast heating rates of 10 000 K/s, and its melting point was determined. This is the first example of such successful experiment for an inclusion compound of native cyclodextrin. |
| Ключевые слова |
curcumin, cyclodextrin, inclusion compound, fast scanning calorimetry |
| Название журнала |
Russian Journal of General Chemistry
|
| URL |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-105015517130&doi=10.1134%2FS1070363225603862&partnerID=40&md5=4c5df8b1f6ace6d22d120baa6822f68e |
| Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на эту карточку |
https://repository.kpfu.ru/?p_id=318946 |
Полная запись метаданных  |
| Поле DC |
Значение |
Язык |
| dc.contributor.author |
Гатиатулин Аскар Камилевич |
ru_RU |
| dc.contributor.author |
Горбачук Валерий Виленович |
ru_RU |
| dc.contributor.author |
Зиганшин Марат Ахмедович |
ru_RU |
| dc.date.accessioned |
2025-01-01T00:00:00Z |
ru_RU |
| dc.date.available |
2025-01-01T00:00:00Z |
ru_RU |
| dc.date.issued |
2025 |
ru_RU |
| dc.identifier.citation |
Gatiatulin A.K., Klimovitskii A.E., Tagirov S.R., Hydration Effect on Curcumin Inclusion by Native Cyclodextrins//Russian Journal of General Chemistry. - 2025. - Vol.95, Is.8. - P.2258-2265. |
ru_RU |
| dc.identifier.uri |
https://repository.kpfu.ru/?p_id=318946 |
ru_RU |
| dc.description.abstract |
Russian Journal of General Chemistry |
ru_RU |
| dc.description.abstract |
The inclusion compounds of curcumin with hydrated and anhydrous native α-, β- and γ-cyclodextrins were prepared by ball milling. Milling a 2 : 1 mixture of the cyclodextrins and curcumin resulted in the complete inclusion of this guest when using anhydrous cyclodextrins according to the data of TG/DSC analysis, powder X-ray diffraction and FTIR spectroscopy. The hydration of cyclodextrins up to the saturation level gives a slight decrease of the curcumin inclusion extent. The prepared inclusion compound of curcumin and β-cyclodextrin in milled form exhibits a unique exothermic cold crystallization effect. The high thermal stability of the inclusion compound allowed its fusion without decomposition at fast heating rates of 10 000 K/s, and its melting point was determined. This is the first example of such successful experiment for an inclusion compound of native cyclodextrin. |
ru_RU |
| dc.language.iso |
ru |
ru_RU |
| dc.subject |
curcumin |
ru_RU |
| dc.subject |
cyclodextrin |
ru_RU |
| dc.subject |
inclusion compound |
ru_RU |
| dc.subject |
fast scanning calorimetry |
ru_RU |
| dc.title |
Hydration Effect on Curcumin Inclusion by Native Cyclodextrins |
ru_RU |
| dc.type |
Статьи в зарубежных журналах и сборниках |
ru_RU |
|
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