摘要
β-环糊精是环糊精的一种,是引人注目的一种新型包合材料。β-环糊精及衍生物因其独特的理化性质及包合作用在食品工业中的应用研究日益广泛,本文主要介绍了β-环糊精的特性以及β-环糊精衍生物羧甲基-β-环糊精、乙基化β-环糊精、羟丙基-β-环糊精、甲基-β-环糊精的制备方法及特性。对制备β-环糊精包合物的液相法,半固相法,固相法以及其在食品工业中的应用前景也做了一定的介绍,以期对β-环糊精及衍生物的进一步开发研究提供一定的帮助。
The β-cyclodextrin is a kind of cyclodextrin and a new inclusion material, β-cyclodextrin and its derivatives are used more and more widely in food industry because of their special physical and chemical properties and inclusion coordination. The paper summarizes the characteristics of β-cyelodextrin and preparation methods of β-cyelodextrin derivatives including carboxymethyl-β-cyelodextrin, ethylated-β-cyclodextrin, hydroxypropyl -β-eyclodextrin, Methyl-β- cyelodextrin. The preparation methods of inclusion compounds are liquid method, semi-solid method and solid method. These fundamental information would help further development of β-eyclodextrin and its derivatives.
出处
《中国食品添加剂》
CAS
2008年第6期118-122,共5页
China Food Additives
关键词
Β-环糊精
Β-环糊精衍生物
包合物
β-eyclodextrin
β-cyclodextrin derivatives
inclusion compound
