食品科学 ›› 2007, Vol. 28 ›› Issue (3): 147-151.
• 工艺技术 • 上一篇 下一篇
袁超, 金征宇
出版日期:
发布日期:
YUAN Chao, JIN Zheng-Yu
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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%。
关键词: 羟丙基-&beta, -环糊精, 响应面分析法, 优化
Abstract: 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%.
Key words: hydroxypropyl-&beta, -cyclodextrin; response surface method; optimization;
袁超, 金征宇. 响应面法优化羟丙基-β-环糊精制备工艺[J]. 食品科学, 2007, 28(3): 147-151.
YUAN Chao, JIN Zheng-Yu. Optimization of Htdroxypropyl-β-cyclodextrin Preparation Process by Response Surface Method[J]. FOOD SCIENCE, 2007, 28(3): 147-151.
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