CAS number：7585-39-9
molecular formula：C42H70O35
molecular weight：1134.99
EINECS number：231-493-2

English synonyms

BETA BYCLODEXTRIN;SCHARDINGER BETA-DEXTRIN;Schardinger β-Dextrin;b-Cyclodextrin (1.02127);B-cyclodextrin cell culture tested;B-cyclodextrin crystalline;cycloheptapentylose;B-Cyclodextrin

Related categories

Carbohydrates; Carbohydrates; Other biochemical reagents; Palladium Catalysis palladium catalyst; Small molecule inhibitors, natural products; Pharmaceutical raw materials; Small molecule inhibitors; APIs; Food additives; Stabilizers; Thickeners; Other organic reagents; Biochemical Reagents; standard products; pharmaceutical excipients; pharmaceutical excipients; veterinary drugs; reference substances; medical raw materials; biochemical reagents - carbohydrates; chemical products - organic chemicals; food additives; organic chemical raw materials; medical raw materials; Cyclodextrins;Functional Materials;Macrocycles for Host-Guest Chemistry;Oligosaccharides;Sugars;Dextrins, Sugar & Carbohydrates;Cosmetic Ingredients & Chemicals;Inhibitors;Biochemical reagents-protein;Additives;Chemical materials;Cosmetic raw materials;Chinese medicine reference substances;Chemical intermediates; Chemical raw materials; daily chemicals; natural products; general biochemical reagents - sugars; organic raw materials; chemical reagents;

Introduction

β-cyclodextrin is a non-reducing cyclic polysaccharide composed of seven D-glucopyranosyl units combined in α-1,4-linkages. White or almost white crystalline solid or crystalline powder, practically odorless, slightly sweet.

Chemical properties

β-cyclodextrin is a non-reducing cyclic polysaccharide composed of seven D-glucopyranosyl units combined in α-1,4-linkages. White or almost white crystalline solid or crystalline powder, practically odorless, slightly sweet.

Use

●  Embedding agent for vitamins and spices (microcapsule agent); processing aid; stabilizer.

●  Stabilizer etc.
It has the functions of eliminating and covering special odor; improving and improving food structure; reducing and removing bitter taste; anti-oxidation; maintaining and improving flavor, etc.
It can be used to encapsulate food flavors: making them less volatile. The inclusion of natural pigments, vitamins, etc. makes it stable and soluble. Eliminate the special odor of aquatic products, livestock products, dairy products, soybean products, etc. Reduces bitterness in coffee, cocoa, chocolate, citrus juices. Emulsion stabilizer for whipped cream, ice cream, sauce, cheese, etc. Improve the quality of instant beverages, food, etc. Manufacture powdered oil, powdered wine, etc. Enhance protein foaming. Include preservatives to enhance anti-corrosion effect.
Add 0.5% to orange juice, heat to 90°C to dissolve and then cool to room temperature to embed the bitter taste and white precipitate caused by hesperidin.

●  As emulsion stabilizer and thickener. The hydrophobic cavity structure of Β-CD can contain volatile spices, mask and eliminate odors, improve the stability of natural pigments, and increase the solubility of insoluble substances. my country stipulates that it can be used in soup, the maximum usage amount is 100g/kg; the maximum usage amount in baked food is 2.5g/kg.

●  Cyclodextrin has a hole in the center of the ring structure, and there is an oxygen atom combined with -CH- and glucoside inside, which is sulfur watery, and the -OH groups at the 2-, 3-, and 6-position of glucose are hydrophilic and can pass through Weak van der Waals forces complex other molecules into inclusion compounds. There are many substances that can be included by cyclodextrin, including rare gases, halogens, dyes, spices, drugs, food, pesticides and preservatives. After inclusion, its stability, volatility, solubility and reactivity are all improved. The special function of cyclodextrin makes it an inclusion material with wide application value. 1. Use in the pharmaceutical industry Cyclodextrin can form inclusions (encapsulation) with drugs, which can stabilize (1) unstable drugs; (2) deliquescent, adhesive or powdered liquid drugs ; (3) Solubilization (solubilization) of poorly soluble or insoluble drugs, etc. 2. Uses in the pesticide industry Cyclodextrin inclusion stabilization, some pesticides can withstand storage and improve insecticidal efficacy. 3. Use in the food industry Cyclodextrin is used in the food industry and has the following functions: (1) Elimination and masking of specific odors; (2) Improvement and improvement of food structure; (3) Alleviation of bitter taste and removal; (4) anti-oxidation; (5) maintenance and optimization of flavor. 4. Use in the daily chemical industry Cyclodextrin can also be used as an emulsifier and quality improver in the manufacture of cosmetics. It also has deodorizing (such as halitosis) and antiseptic effects, and can be used in the manufacture of toothpaste and tooth powder. 5. Other uses It can be used as a treatment agent for oily sewage in environmental protection. The aqueous solution of cyclodextrin is used to clean the oil tank, and the waste liquid can be recycled to obtain fuel oil. 6. The use of cyclodextrin in the chemical field Cyclodextrin is a valuable chemical reagent. When it exists, the fluorescence intensity of the fluorochrome will increase significantly, so it can be used in the analysis of proteins and amino acids; it can also be used to separate long-chain organic compounds, racemates, etc. In addition, adsorbents made of cyclodextrins can be used as adsorbents for chromatographic analysis.

●  Widely used in the field of traditional Chinese medicine preparations, it can increase the solubility of drugs, improve the stability of drugs, powderize liquid drugs, prevent the volatilization of volatile components, and reduce the irritation and toxicity of drugs.

●  Widely used in the separation of organic compounds and organic synthesis, also used as pharmaceutical excipients, food additives, etc.
Complexing agent. Enzyme activity studies. tissue culture agent.

Production method

●  Cyclodextrin was discovered by Villers in 1891, and α and β cyclodextrin were successfully separated at the beginning of this century. From 1972 to 1973, the discovery of bacteria that produced cyclodextrin enzyme (cyclodextrin glucose translocase, referred to as CGT-ase), especially the basophilic bacteria, was of great significance for the large-scale production of cyclodextrin . Using starch processed from potatoes, corn, wheat, etc. as raw materials, cyclodextrin can be obtained through the following processes: starch suspension [liquefaction at 70-80°C] [reaction with ethanol at 60°C], heat inactivation, filtration, concentration and drying.

●  Amylose as raw material. highly concentrated. The starch suspension is first liquefied into low-viscosity starch under the action of cyclodextrin glucose translocase (CGTase) at 80-85°C, and then further converted into cyclodextrin at 65°C and pH 8.5. The reactant contains about α-CD3I.5%, β-CD13.4%, γ-CD7.8% and other dextrins 47.3%. After the reactants are concentrated, β-CD is easy to crystallize out due to its low solubility, and the crystals contain 99% β-CD. The crude crystal is decolorized and recrystallized to obtain the finished product.

●  Starch processed from potatoes, corn, wheat, etc., is used as raw material, filtered and concentrated by an alkaline amylase (CGT-ase, produced by B.macPmnfe) to obtain a syrupy product, and can also be spray-dried to obtain a powder shaped products.

●  It is obtained by purifying β-cyclodextrin after hydrolysis of starch by cyclodextrin transglucose. Purification consists of separating β-cyclodextrin from the solvent containing impurity compounds, stripping the solvent with steam, and then performing final purification.

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