羟丙基-β-环糊精的制备与表征  

Preparation and characterization of hydroxypropyl-β-cyclodextrin

作　　者：李运涛[1] 何静[1] 王志超[1] 王慧霞[1] 

机构地区：[1]陕西科技大学化学与化工学院,陕西西安710021

出　　处：《中国酿造》2012年第1期65-67,共3页China Brewing

基　　金：陕西省教育厅项目(07JK189)

摘　　要：对β-环糊精在碱性条件下与环氧丙烷反应制备羟丙基-β-环糊精的工艺进行了优化。通过单因素试验确定了反应温度、反应时间、氢氧化钠浓度3个试验因素的取值范围,并用正交试验法分析确定了最佳工艺参数:反应温度30℃、反应时间40h、NaOH浓度10%。据此工艺参数制得HP-β-CD的取代度为4.1090,得率81.29%。The preparation parameters of hydroxypropyl-β-cyclodextrin were optimized.The single factor experiment was applied to decide the range of the reaction temperature,time and the concentration of sodium hydroxide solution.Based on these results,orthogonal test method was conducted to obtain the following optimal parameters： reaction time 40h,reaction temperature 30℃ and the concentration of sodium hydroxide solution 10%.Under these conditions,the degree of substitution and recovery prepared were 4.1090 and 81.29%,respectively.

关 键 词：羟丙基-Β-环糊精 制备 优化 

分 类 号：TQ460.4[化学工程—制药化工]