Thermal Degradation Kinetics and Stability Study of Chrysin by Thermal Analysis

摘要

Chrysin is one of the natural flavonoids possessing many biological activities. Research in thermal decomposition of chrysin is of great interest in developing its derivants. thermal analysis study was carried out by thermogravimetric analyser unit, microscopic melting point apparatus and differential scanning calorimetry instrument. The results showed chrysin began melting at 558 K and then evaporate. The evaporation process was analyzed by the Ozaw-Flynn-Wall (OFW) equation, Kissinger-Akahira-Sunose (KAS) equation, Tang equation, Starink equation, iterative Ozaw-Flynn-Wall equation and iterative Kissinger-Akahira-Sunose equation. The evaporation process of chrysin was a single-step kinetic process. The average value of activation energies, pre-exponential A and thermodynamic functions (△S~≠, △H~≠ and △G~≠) of the transition state were calculated. The most probable mechanism for the thermal decomposition stage also was found.