Formation of porous α-CD ethanol dihydrate by crystal transformation method

The crystal transformation method using ethanol as a dehydration medium is a new method which can create a porous crystal. In this study α-cyclodextrin (α-CD) hexahydrate was transformed by this method and porous ethanol dihydrate crystal was obtained. The pore volume measured was 0.25 mL/g and the...

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Veröffentlicht in:	European food research & technology 2009-12, Vol.230 (2), p.195-199
Hauptverfasser:	Ohashi, Tetsuya, Verhoeven, Nicolas, Okuda, Daisuke, Furuta, Takeshi, Yoshii, Hidefumi
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Analytical Chemistry Biological and medical sciences Biotechnology Chemistry Chemistry and Materials Science Food engineering Food industries Food Science Forestry Fundamental and applied biological sciences. Psychology General aspects Original Paper
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Zusammenfassung:	The crystal transformation method using ethanol as a dehydration medium is a new method which can create a porous crystal. In this study α-cyclodextrin (α-CD) hexahydrate was transformed by this method and porous ethanol dihydrate crystal was obtained. The pore volume measured was 0.25 mL/g and the median pore diameter was 0.11 μm. Dissolution rate of this crystal was several times higher than that of (α-CD) hexahydrate or anhydrate obtained by drying.
ISSN:	1438-2377 1438-2385
DOI:	10.1007/s00217-009-1150-9