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작성일 : 12-07-17 18:18

(2010) Thermodynamics of partitioning of ally isothiocyanate in oil/air, oil/water, and octanol/water systems.

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http://www.sciencedirect.com/science/article/pii/S0260877409004658 [1164]

Thermodynamics of partitioning of ally isothiocyanate in oil/air, oil/water, and octanol/water systems.

Zhi-Qiang Zhang, Won-Tae Kim, Yong-Cheol Park and Donghwa Chung
Journal of Food Engineering. 96(4): 628-633 2010.02.01.
(SCI/IF:2.414)

The thermodynamics of partitioning of allyl isothiocyanate (AITC) in oil/air, oil/water, and octanol/watersystems were investigated using the van’t Hoff approach with olive and canola oils as model food oils. The partition coefficients were determined by phase ratio variation method at temperatures between 4 and 50 °C. AITC showed much stronger partitioning into oil or octanol phase than into air or water phase because of its strong hydrophobic nature. As temperature increased, the oil/air, oil/water, and octanol/water partition equilibria were shifted toward air, oil, and octanol phases, respectively. These partitioning behaviors are attributed that the air-to-oil transfer of AITC is an entropically unfavorable, enthalpy-driven spontaneous process, whereas both water-to-oil and water-to-octanol transfers are energetically unfavorable, entropy-driven spontaneous processes. Canola oil was found to be more effective as a solvent for AITC than olive oil in oil/air system but less effective in oil/water system.

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