摘要
对β-环糊精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、反应时间和透析时间三个试验因素的取值范围,并用响应面分析法确定了最佳工艺参数:反应时间16.05h,反应温度31.06℃,透析时间7.41h。据此工艺参数制得羟丙基-β-环糊精的取代度达到4.10,得率61.80%。
The parameters of preparing hydroxypropyl-β-cyclodextrin were optimized. The ranges of reaction temperature, reaction time and dialysis time were confirmed through single factor experiment, then a response surface method was conducted to get the following optimal parameters： reaction time 16.05h, reaction temperature 31.06℃ and dialysis time 7.41h. The degree of substitution （DS） and recovery prepared under optimal parameters respectively are 4.10 and 61.80%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期147-151,共5页
Food Science
关键词
羟丙基-Β-环糊精
响应面分析法
优化
hydroxypropyl- β-cyclodextrin
response surface method
optimization
