Preparation, Characterization and Stability of Allyl Isothiocyanate-β-Cyclodextrin Microcapsules
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Abstract:
The microcapsules of allyl isothiocyanate-β-cyclodextrin were prepared by suspension method and characterized by Fourier transform infrared spectroscopy. By ultraviolet spectrometry, the content of allyl isothiocyanate (AITC) in the microcapsules was determined as 4.38%. After embedding, because of the space hinder of β-cyclodextrin, the retention rate of AITC was 17.0% when stored 48 h under 85 ℃. The control sample volatilized within 3 h. The AITC content kept constant when stored at room temperature for 14 d.
