FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (3): 147-151.

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Optimization of Htdroxypropyl-β-cyclodextrin Preparation Process by Response Surface Method

 YUAN  Chao, JIN  Zheng-Yu   

  1. Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, China
  • Online:2007-03-15 Published:2011-12-31

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;