β-环糊精合成中不同助剂以及小分子糖对转化率的影响  

Effects of Low Molecular Weight Sugars and Additives on β-CD Synthesis

作　　者：洪雁[1] 靳蓉[1] 周炜[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品科学》2011年第24期102-105,共4页Food Science

摘　　要：通过测定体系中的葡萄糖值,研究反应过程中小分子糖含量的变化及其对β-环糊精转化率的影响。分别添加乙醇、乙腈、二甲亚砜、环己烷4种助剂研究体系小分子糖及β-环糊精转化率的变化。结果表明,体系中小分子糖的存在可抑制β-环糊精的合成。助剂的添加抑制体系中小分子糖的合成,可提高β-环糊精转化率。The changes of low molecular weight saccharides in the reaction solution were studied by measuring dextrose equivalent value（DE） and their effect on β-CD production was analyzed.Four kinds of additives including ethanol,dimethyl sulfoxide,acetonitrile and cyclohexane were added individually to explore their effectiveness.The results showed that the accumulation of low molecular weight saccharides could inhibit the synthesis of β-CD.The addition of the additives could reduce the content of low molecular weight saccharides in the reaction system and help to increase β-CD production.

关 键 词：环糊精 合成 转化率 葡糖糖值 

分 类 号：TS245.4[轻工技术与工程—制糖工程]