环糊精包合客体分子机理的研究

环糊精具有独特的疏水空腔结构，与一些物质包合后．能显著改变这些物质的理化性能。本文在环糊精包合染料的基础上，探讨了环糊精包合客体分子的机理。认为包合物形成主要取决于环糊精和客体分子结构及两者作用力的大小。客体分子或其中某些基团的大小与环糊精空腔大小相近的易于包合，两者之间的作用力大小影响包合物的稳定性，疏水力是包合过程主要推动力。     

组氨酸对映体的环糊精超分子体系手性识别研究

采用β－环糊精超分子体系对映体利用荧光分析法进行手性识别作了研究。阐明了β－环糊精对不同氨基酸对映体的手性包络作用。     

第二代超分子主体化合物环糊精化学研究的新进展

简要介绍了环糊精化学的产生、发展及应用,重点介绍了:(1)环糊精衍生物的自组装、包合及应用;(2)新型环糊精超分子聚集体的形成及应用;(3)环糊精的包合作用在医药学研究中的应用。并对环糊精化学的发展进行了展望。     

β-环糊精包合技术及应用的研究进展

β-环糊精包合物的制备、结构、性质和应用研究日益广泛.本文对环糊精包合物的制备方法、环糊精包合物的应用进行了综述.     

叶黄素β-环糊精包合增溶效应研究

研究了叶黄素与β-环糊精包合的最佳工艺以及包合物在水中的溶解性能。结果表明,叶黄素与β-环糊精包合的最佳工艺条件为:叶黄素与β-环糊精的质量比为1∶2,包合时间4 h,包合温度35℃。叶黄素经β-环糊精包合后在水中的溶解度增大了97.4倍,增溶效果明显。     

天然药物与环糊精包合性能研究

概述了天然药物黄酮类、生物碱类、挥发油类和强心苷类以及萜类中有代表意义的数种天然药物与环糊精的包和性能研究进展。     

超分子环糊精的研究新进展

随着环糊精衍生物不断被合成、环糊精的性质不断被发现,超分子环糊精的应用也越来越广泛。综述了超分子环糊精在分子识别、分子自组装和模拟生物酶等方面的研究进展,展望了超分子环糊精的发展趋势。     

环糊精的超分子组装及应用新进展

简要介绍了环糊精的结构特征及用途,详细综述了环糊精的超分子组装及纳米超分子的构筑;环糊精空腔的超分子识别功能;新型环糊精衍生物的合成及在分析化学中的应用。     

环糊精应用新进展：构筑分子选择性光学传感器

以环糊精及其衍生物为主体分子,可设计合成分子选择性光化学传感器。本文概述了环糊精及其衍生物在显色型分子识别检测器、荧光传感器及光纤传感器中的应用。     

环糊精包合催化作用研究及其有机合成应用

研究了环糊精包合增效催化作用及其在有机合成中的应用，发现环糊精包含催化作用在一定程度甚至是显著提高了合成收率。以取代苯甲醛为底物、三氯甲烷与氢氧化钠作试剂，合成取代扁桃酸即α－羟基取代苯乙酸为例，βＣＤ的包合催化使收率由２～４１．０％提高至３２．１～５６．０％，平均约１０％以上，效果明显，且选择性亦有改善，同时副反应产物受到抑制。     

Equilibrium of benzidine inclusion adsorption on cyclodextrin copolymer

Insoluble β‐cyclodextrin (β‐CD) copolymer was prepared by reacting β‐CD with hexamethylene diisocyanate, and its inclusion adsorption behavior was investigated. The physical and chemical properties of CD copolymer were characterized by SEM, FTIR, DSC, TGA, XRD, and BET N₂ adsorption. The effects that shaking time and temperature exerted on the inclusion adsorption of benzidine on CD copolymer have been studied at relative low initial benzidine concentration. The procedure of the inclusion adsorption could be described by the Freundlich equation, and the thermodynamic constants ΔH^θ, ΔS^θ and ΔG^θ were obtained simultaneously. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009     

The application and prospects of cyclodextrin inclusion complexes and polymers in the food industry: a review

Cyclodextrin is an odorless and tasteless cyclic oligosaccharide widely used in various fields such as food, medicine and the environment. Cyclodextrin can improve solubility and stability, and can mask the bad taste of specific substances. Cyclodextrins and their polymers primarily act by forming complexes in foods, and can be applied in food packing, food analysis, enhancing the properties of antioxidants, antibacterials, for stability and so on. The challenges and opportunities facing this area are reviewed. It is hoped that the review will provide useful information for future applications of cyclodextrin in the food industry. © 2020 Society of Chemical Industry     

几种高水溶性环糊精手性选择剂的合成及性能

合成了２－羟乙基取代２，（２－羟丙基）取代和和２－（２，３）－二羟丙基）取代的环糊精衍生物，对结构进行了鉴定，衍生后的环糊精水溶性有了明显增加，更适合于毛细管电泳的手性选择剂。     

Nucleation effect of inclusion complexes with different polyolefin as guest molecules on the crystallization of polypropylene

The γ‐cyclodextrin (γ‐CD) inclusion complexes (ICs) with four kinds of polyolefin (PO) as guest molecules were prepared. The crystallization behavior of isotactic polypropylene (iPP) blended with the γ‐CD and γ‐CD–PO ICs was investigated by differential scanning calorimetry, polarized optical microscopy, and light scattering. The iPP blended with the ICs was found to exhibit higher crystallization temperature (T_C), smaller spherulites, and faster crystallization rate than those of neat iPP, indicating that the ICs play a role of nucleating agent on the crystallization of iPP and induce accelerated crystallization. The IC with PO having higher T_C as guest molecules showed higher nucleation effect than the IC with PO having lower T_C as guest molecules. The results suggest that the nucleation effect of these ICs was affected by the kinds of the guest molecules. The higher T_C guest molecules could result in higher nucleation effect. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

Polymer processing and characterization of LLDPE films loaded with α‐tocopherol,quercetin, and their cyclodextrin inclusion complexes

Natural antioxidant additives were compounded into linear low‐density polyethylene (LLDPE) using a twin‐screw counter‐rotating mixer and compression molded into films. Manufactured LLDPE films contained 2715 mg kg^?1 α‐tocopherol in its free and β‐cyclodextrin complexed form and 1950 mg kg^?1 quercetin in its free and γ‐cyclodextrin complexed form. Both cyclodextrin complexes were loaded into films at 1.5% by weight. These natural antioxidants were incorporated into LLDPE resins with two different catalyst types, Ziegler‐Natta and metallocene. Films were characterized by optical microscopy, oxidation induction time (OIT), oxygen transmission rate, contact angle analysis, and atomic force microscopy (AFM). All antioxidant additives increased the oxidative stability of LLDPE as measured by increased OIT, particularly quercetin. Natural antioxidants and their cyclodextrin inclusion complexes may provide a dual function in packaging to protect the polymer from oxidative degradation during melt processing and to delay the onset of oxidation of the packaged food during storage. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

Preparation and characterization of chitosan based hydrogels containing cyclodextrin inclusion compounds or nanoemulsions of thyme oil

Hydrogels derived from natural polysaccharides are ideal scaffolds for use in biomedical applications. pH‐sensitive polyvinyl alcohol and chitosan hydrogels containing inclusion compounds of thyme oil (TM) with host methyl‐β‐cyclodextrin (MβCD) and hydroxypropyl‐β‐cyclodextrin (HβCD) and TM nanoemulsion (TM‐nano) were prepared via controlled, biocompatible and low cost freeze–thaw method. The structure of the hydrogels was characterized by Fourier transform IR spectroscopy and optical and scanning electron microscopy. The physicochemical properties of the hydrogels such as gel fraction, swelling ratio and tensile properties were measured. The water vapor transmission rate of the hydrogels indicated that they can maintain a moist environment over the wound bed. Encapsulation and release of antibacterial TM from the hydrogels were determined by UV spectroscopy. In all cases, hydrogels with lower amounts of TM evidenced slower and more controlled release. Different kinetic models were applied for evaluating the drug release mechanism. The antibacterial activity of the samples was studied by counting the number of both Gram‐negative and Gram‐positive bacteria surviving in a broth medium and the results proved the antibacterial activity of all prepared hydrogels. The results of an MTT (3‐(4,5‐dimethylthiazol‐2yl)‐2,5‐diphenyltetrazolium bromide) assay indicated more cell viability of TM‐nano hydrogels in comparison with those of TM‐βCD inclusion compounds. Cell attachment observations also showed great biocompatibility of TM‐nano hydrogels. The prepared hydrogels, especially those containing TM‐nano, might be used as potential wound dressings to improve the wound healing process. © 2019 Society of Chemical Industry     

Chiral recognition of enantiomeric isobornyl methacrylate‐containing hydrogels with α‐cyclodextrin

Two enantiomers of isobornyl methacrylate (iBMA) were prepared by reducing (1R,4R)‐(+)‐camphor and (1S,4S)‐(?)‐camphor followed by simple methacrylation reaction. The iBMA enantiomers were incorporated into hydrophilic polymer networks by free radical polymerization with N,N‐dimethylacrylamide and diethylene glycol dimethacrylate at different molar ratios. The influence of α‐cyclodextrin (α‐CD) and randomly methylated β‐cyclodextrin (rβ‐CD), and thereby enantioselectivity, on the swelling behaviour of the enantiomeric networks in water and alcoholic solutions was examined. An increase of swelling was observed on addition of α‐CD and rβ‐CD. While rβ‐CD showed a greater influence on the swelling itself, only α‐CD was able to achieve a minor differentiation between the polymer networks by their enantiomeric components and therefore a chiral recognition of the iBMA moieties. These results were validated using rheological measurements. © 2015 Society of Chemical Industry     

Enhanced chiral recognition by cyclodextrin dimers

In this article we investigate the effect of multivalency in chiral recognition. To this end, we measured the host-guest interaction of a β-cyclodextrin dimer with divalent chiral guests. We report the synthesis of carbohydrate-based water soluble chiral guests functionalized with two borneol, menthol, or isopinocampheol units in either (+) or (-) configuration. We determined the interaction of these divalent guests with a β-cyclodextrin dimer using isothermal titration calorimetry. It was found that-in spite of a highly unfavorable conformation-the cyclodextrin dimer binds to guest dimers with an increased enantioselectivity, which clearly reflects the effect of multivalency.     

环糊精及其衍生物在手性药物拆分中的应用

介绍了环糊精在手性药物拆分中的应用情况。