The Reaction of Allyl Isothiocyanate with Hydroxyl/Water and β-Cyclodextrin Using Ultraviolet Spectrometry
The reaction of allyl isothiocyanate (AITC) with hydroxyl/water and β-cyclodextrin (β-CD) in different acidic-alkaline media has been investigated by ultraviolet spectrometry. The kinetic parameters of the reaction were measured. It was found that after AITC translating into thiourea, the absorption...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
University of Zagreb
2006-01-01
|
Series: | Food Technology and Biotechnology |
Subjects: | |
Online Access: | http://hrcak.srce.hr/file/162102 |
id |
doaj-37147f0eb2a3486685b5d963f16e6588 |
---|---|
record_format |
Article |
spelling |
doaj-37147f0eb2a3486685b5d963f16e65882020-11-25T00:41:02ZengUniversity of ZagrebFood Technology and Biotechnology1330-98621334-26062006-01-01443423427The Reaction of Allyl Isothiocyanate with Hydroxyl/Water and β-Cyclodextrin Using Ultraviolet SpectrometryZi-Tao Jiang0Qing-Feng Zhang1Hui-Lin Tian2Rong Li3Department of Food Science and Engineering, Tianjin University of Commerce, 300134 Tianjin, PR ChinaDepartment of Food Science and Engineering, Tianjin University of Commerce, 300134 Tianjin, PR ChinaDepartment of Food Science and Engineering, Tianjin University of Commerce, 300134 Tianjin, PR ChinaDepartment of Food Science and Engineering, Tianjin University of Commerce, 300134 Tianjin, PR ChinaThe reaction of allyl isothiocyanate (AITC) with hydroxyl/water and β-cyclodextrin (β-CD) in different acidic-alkaline media has been investigated by ultraviolet spectrometry. The kinetic parameters of the reaction were measured. It was found that after AITC translating into thiourea, the absorption peak shifted from 240 to 226 nm and the molar absorptivity increased about 16 times. The reaction can be seen as a pseudo first order reaction because the concentration of hydroxyl was constant. β-CD can inhibit the reaction of AITC with hydroxyl/water, i.e. the hydrolysis of AITC. The formation constant (Ka) and thermodynamic parameters of the complex reaction were calculated. Ka decreased with the increase of temperature. The experimental results indicated that the inclusive process was an exothermic and enthalpy-driven process accompanied with a negative entropic contribution.http://hrcak.srce.hr/file/162102allyl isothiocyanatehydroxylβ-cyclodextrincomplexation |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Zi-Tao Jiang Qing-Feng Zhang Hui-Lin Tian Rong Li |
spellingShingle |
Zi-Tao Jiang Qing-Feng Zhang Hui-Lin Tian Rong Li The Reaction of Allyl Isothiocyanate with Hydroxyl/Water and β-Cyclodextrin Using Ultraviolet Spectrometry Food Technology and Biotechnology allyl isothiocyanate hydroxyl β-cyclodextrin complexation |
author_facet |
Zi-Tao Jiang Qing-Feng Zhang Hui-Lin Tian Rong Li |
author_sort |
Zi-Tao Jiang |
title |
The Reaction of Allyl Isothiocyanate with Hydroxyl/Water and β-Cyclodextrin Using Ultraviolet Spectrometry |
title_short |
The Reaction of Allyl Isothiocyanate with Hydroxyl/Water and β-Cyclodextrin Using Ultraviolet Spectrometry |
title_full |
The Reaction of Allyl Isothiocyanate with Hydroxyl/Water and β-Cyclodextrin Using Ultraviolet Spectrometry |
title_fullStr |
The Reaction of Allyl Isothiocyanate with Hydroxyl/Water and β-Cyclodextrin Using Ultraviolet Spectrometry |
title_full_unstemmed |
The Reaction of Allyl Isothiocyanate with Hydroxyl/Water and β-Cyclodextrin Using Ultraviolet Spectrometry |
title_sort |
reaction of allyl isothiocyanate with hydroxyl/water and β-cyclodextrin using ultraviolet spectrometry |
publisher |
University of Zagreb |
series |
Food Technology and Biotechnology |
issn |
1330-9862 1334-2606 |
publishDate |
2006-01-01 |
description |
The reaction of allyl isothiocyanate (AITC) with hydroxyl/water and β-cyclodextrin (β-CD) in different acidic-alkaline media has been investigated by ultraviolet spectrometry. The kinetic parameters of the reaction were measured. It was found that after AITC translating into thiourea, the absorption peak shifted from 240 to 226 nm and the molar absorptivity increased about 16 times. The reaction can be seen as a pseudo first order reaction because the concentration of hydroxyl was constant. β-CD can inhibit the reaction of AITC with hydroxyl/water, i.e. the hydrolysis of AITC. The formation constant (Ka) and thermodynamic parameters of the complex reaction were calculated. Ka decreased with the increase of temperature. The experimental results indicated that the inclusive process was an exothermic and enthalpy-driven process accompanied with a negative entropic contribution. |
topic |
allyl isothiocyanate hydroxyl β-cyclodextrin complexation |
url |
http://hrcak.srce.hr/file/162102 |
work_keys_str_mv |
AT zitaojiang thereactionofallylisothiocyanatewithhydroxylwaterandbcyclodextrinusingultravioletspectrometry AT qingfengzhang thereactionofallylisothiocyanatewithhydroxylwaterandbcyclodextrinusingultravioletspectrometry AT huilintian thereactionofallylisothiocyanatewithhydroxylwaterandbcyclodextrinusingultravioletspectrometry AT rongli thereactionofallylisothiocyanatewithhydroxylwaterandbcyclodextrinusingultravioletspectrometry AT zitaojiang reactionofallylisothiocyanatewithhydroxylwaterandbcyclodextrinusingultravioletspectrometry AT qingfengzhang reactionofallylisothiocyanatewithhydroxylwaterandbcyclodextrinusingultravioletspectrometry AT huilintian reactionofallylisothiocyanatewithhydroxylwaterandbcyclodextrinusingultravioletspectrometry AT rongli reactionofallylisothiocyanatewithhydroxylwaterandbcyclodextrinusingultravioletspectrometry |
_version_ |
1725287576471863296 |