Thermal analysis of cyclodextrins and their inclusion compounds

被引：300

作者：

Giordano, F

Novak, C

Moyano, JR

机构：

[1] Univ Parma, Dept Pharm, I-43100 Parma, Italy

[2] Budapest Univ Technol & Econ, Inst Gen & Analyt Chem, Budapest, Hungary

[3] Hungarian Acad Sci, Res Grp Tech Analyt Chem, Budapest, Hungary

来源：

THERMOCHIMICA ACTA | 2001年 / 380卷 / 02期

基金：

匈牙利科学研究基金会;

关键词：

cyclodextrins; inclusion compounds; thermal analysis;

D O I：

10.1016/S0040-6031(01)00665-7

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

This review examines the literature concerning the thermal properties of natural and semisynthetic cyclodextrins and their inclusion compounds. Particular emphasis is given to recent results of investigations by thermal methods of the hydrated forms of cyclodextrins. The limitations and advantages of the applications of thermal analyses concerning water- and drug-cyclodextrin interactions are also discussed. (C) 2001 Elsevier Science B.V. All rights reserved.

引用

页码：123 / 151

页数：29

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