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采用饱和水溶液法制备了UVB型紫外线吸收剂对甲氧基肉桂酸异辛酯-β-环糊精包合物,经红外光谱、热重、差示扫描量热对包合物进行了鉴定,证实了包合物的形成。紫外光谱分析表明包合没有改变对甲氧基肉桂酸异辛酯的性质,包合物仍具有吸收紫外线的能力;包合作用增强了对甲氧基肉桂酸异辛酯在乙醇-水混合溶液中的稳定性;热分析表明对甲氧基肉桂酸异辛酯-β-环糊精包合物具有良好的热稳定性。
The UVB ultraviolet absorber p-methoxycinnamate-β-cyclodextrin inclusion complex was prepared by saturated aqueous solution. The inclusion complex was identified by infrared spectroscopy, thermogravimetry and differential scanning calorimetry. Confirmed the formation of inclusion complex. UV spectroscopy showed that inclusion did not change the nature of isooctyl p-methoxycinnamate, inclusion still has the ability to absorb ultraviolet light; inclusion enhances the isooctyl p-methoxycinnamate in ethanol - water mixed solution The thermal analysis showed that isooctyl p-methoxycinnamate-β-cyclodextrin inclusion complex has good thermal stability.