大环糊精的制备和理化性质研究进展  

Advance in Studies on Preparation and Physicochemistry Properties of Large-ring Cyclodextrins

作　　者：李学红[1] 陆勇[1] 王冰[1] 

机构地区：[1]郑州轻工业学院食品与生物工程系,河南郑州450002

出　　处：《化学世界》2012年第2期119-122,共4页Chemical World

基　　金：郑州轻工业学院博士基金项目(2007BSJJ4)

摘　　要：大环糊精是一类由9个及以上葡萄糖残基连接而成的环状麦芽聚糖。与三种常见环糊精相比,由于其分子环的尺寸较大,其结构和理化性质也表现出新颖的特性。从制备和理化性质等方面对大环糊精的最新研究进展进行概述。Large-ring cyelodextrins are cyclic malto-glucans with a degree of polymerisation higher than eight. Compared with the commom eyclodextrins, large-ring cyclodextrins have new structural features and physicochemical properties due to their larger cavity. This review summarises the studies of large-ring cyclodextrins in the aspects of preparation, structure and properties.

关 键 词：大环糊精 制备 性质 进展 

分 类 号：O636.1[理学—高分子化学]