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10016-20-3
bosschemical
10016-20-3
α-Cyclodextrin
CAS No. 10016-20-3
Alias: SCHARDINGER ALPHA-DEXTRIN;ALPHA-CYCLODEXTRIN;CYCLOHEXAAMYLOSE;CYCLOMALTOHEXAOSE;
Molecular formula：C36H60O30
Molecular weight：972.84
Structural formula：
1.Performance and use:
As a new type of pharmaceutical excipients, betacyclodextrin is mainly used to increase the stability of drugs, to prevent the oxidation and decomposition of drugs, to improve the solubility and bioavailability of drugs, to reduce the toxicity and side effects of drugs, and to mask the odour and smell of drugs. In food manufacturing, it is mainly used to eliminate bad taste and odour, to improve the stability of spices, flavours and pigments, to enhance the emulsification ability and moisture-proof ability to improve the taste of food. It is a good stabiliser, emulsifier and flavour correcting agent for pharmaceutical, food and cosmetic manufacturing industries. α-Cyclodextrin Functions and Applications 1) Adjustment of gastrointestinal function and improvement of constipation α-Cyclodextrin will be decomposed by some normal parasitic bacteria in intestinal tract and converted into a series of short-chain fatty acids such as acetic acid, propionic acid and tyrosic acid. These short-chain fatty acids in the intestinal tract can inhibit the growth of harmful bacteria, and help the growth of probiotics such as bifidobacteria, and the increase in the number of probiotics in the body can, in turn, improve the body's immunity and prevention of enteritis, enterocarcinoma, dysentery and constipation, etc. α-cyclodextrin as food fibre or to improve the metabolic syndrome of the additional material is widely used in functional foods. 2) Prevent and improve diabetes α- cyclodextrin can block the sugar in the blood of the body, but not to prevent diabetes, and also can be used as a food fibre to prevent diabetes. Cyclodextrin can prevent the absorption of sugar in the intestine, promote the excretion of sugar after being encapsulated, reduce the peak of blood glucose after a high-starch meal, and achieve the effect of inhibiting the rise of postprandial blood glucose. α-Cyclodextrin has a good effect on the prevention and improvement of diabetes mellitus, and it can be used as a kind of effective raw material of hypoglycemic health food for hyperglycemic patients and patients with type II diabetes mellitus to prevent postprandial hyperglycemia. EU Regulation 536 of 2013, in the statement on nutrition and health claims for food, confirms that alpha-cyclodextrins are scientifically proven to be effective in regulating blood glucose ‘Consumption of starch-containing meals containing alpha-cyclodextrins reduces the postprandial rise in blood glucose’, and that if it is stated that at least 5 g of alpha cyclodextrins are contained in every 50 g of starch in a meal portion, the alpha cyclodextrins will be used to lower blood glucose after the meal. If it is stated that a meal portion of the food contains at least 5 g of alpha-cyclodextrin per 50 g of starch, the manufacturer is allowed to label the product on the package as having hypoglycemic efficacy.3) Improvement of the stability of additivesAlpha-cyclodextrins are used in combination with additives such as vitamin E, natural pigments (β-carotene, chlorophyll, etc.), and food flavourings (e.g., rosehip oil, fennel brain, etc.) to improve the stability of additives for long-term storage or retention in food products. Preparation 1.Blend tapioca starch and distilled water into slurry according to the concentration of 15%, and stir under the condition of 85℃ for 15 minutes, so that the starch granules are fully swollen and dissolved.2.Adjust the PH value to 5, add CGT enzyme according to the ratio of 200 units per gram of starch, and then add the n-decanol with the volume of 8% of starch mass, and react for 6 hours.3.Separate the n-decanol in the reaction solution by water vapour distillation.4.Adjust the temperature to 50℃, and add the n-decanol in the reaction solution. . adjust the temperature to 50°C, and then add CGT enzyme to make the ratio of 400 units per gram of starch; add ethanol with a volume of 20% of the starch, and then react for 10 hours.5. Directly filter the reaction solution and collect the filter cake, which includes the complex precipitates formed by the ethanol and α-cyclodextrin, as well as the starch that did not react; re-solubilise the filter cake, and remove the ethanol by reduced-pressure distillation, and when the distillation is finished After the end of distillation, the distillate is filtered to remove the unreacted starch, and the aqueous solution of α-cyclodextrin is obtained; the aqueous solution is evaporated and concentrated, and the α-cyclodextrin crystals are obtained by placing it in a low-temperature environment at 2℃. Chemical properties cyclodextrin is a ring-shaped oligodextrose. Usually by 6, 7 or 8 glucose units through the α,1-→4 bond cyclic phase to connect the crystalline Chemicalbook. They are called α-, β- or γ-cyclodextrins [α-Cyclodex-trinakCyclohexaamylose, β-Cyclodextrin or Cyclo-heptaamylose, γ-Cyclodextrin or Cyclooctaamylose], respectively. Cyclodextrins do not have reducing termini and are stable to acids, and ordinary starch acids are difficult to hydrolyse them. The properties of various cyclodextrins are shown in the following table: number of α-glucans 6 molecular weight 972.86 spatial diameter (×10-8m) 6 cavity depth (×10-8m) 7-8 crystalline shape (anhydrous) acicular specific spin [α]D25 water +150.5° solubility 14.5 (g/100g water, 25°C) colour reaction with iodine cyanine use cyclodextrins have cavities in the centre of the ring structure The cyclodextrins have cavities in the centre of the ring structure, and there are -CH- and glucoside-bound oxygen atoms inside, which are sulphur-hydrophilic, and glucose 2-position, 3-position and 6-position -OH groups are hydrophilic, which can be complexed into an encapsulation of other molecules through weak van der Waals forces.
2.Technical indicators:
Item | Specification | Test Result |
Appearanc | White or off white powder | Conform |
Assay W/% | 98%-102% | 99.7% |
Heavy metal | ≤10ppm | ＜ 10ppm |
Residue on ignition | ≤0. 1% | 0.05% |
Loss on drying | ≤11.0% | 8.3% |
Reducing sugars | ≤0.5% | 0.25% |
Ph value | 5.0-8.0 | 6.0 |
Optical rotation | +147。- +152。 | +150.3° |
3. Packaging and storage:
Packaging specification: Packing specification: 25kg/bag, also can be determined according to user's need.
During transportation, it is necessary to protect against sunlight, rain, and high temperatures.
The product should be stored in a cool, dark, ventilated place, away from sources of fire.
4.Safety protection:
Pay attention to labor protection when handling it and avoid contact with skin, eyes, etc.After contact, rinse immediately with plenty of water
Related keywords：
Cyclohexapentylose
CAS 10016-20-3
alpha-cyclodextrin powder
alpha-cyclodextrin powder
α-Cyclodextrin
CAS No. 10016-20-3
Alias: SCHARDINGER ALPHA-DEXTRIN;ALPHA-CYCLODEXTRIN;CYCLOHEXAAMYLOSE;CYCLOMALTOHEXAOSE;
Molecular formula：C36H60O30
Molecular weight：972.84
Structural formula：
1.Performance and use:
As a new type of pharmaceutical excipients, betacyclodextrin is mainly used to increase the stability of drugs, to prevent the oxidation and decomposition of drugs, to improve the solubility and bioavailability of drugs, to reduce the toxicity and side effects of drugs, and to mask the odour and smell of drugs. In food manufacturing, it is mainly used to eliminate bad taste and odour, to improve the stability of spices, flavours and pigments, to enhance the emulsification ability and moisture-proof ability to improve the taste of food. It is a good stabiliser, emulsifier and flavour correcting agent for pharmaceutical, food and cosmetic manufacturing industries. α-Cyclodextrin Functions and Applications 1) Adjustment of gastrointestinal function and improvement of constipation α-Cyclodextrin will be decomposed by some normal parasitic bacteria in intestinal tract and converted into a series of short-chain fatty acids such as acetic acid, propionic acid and tyrosic acid. These short-chain fatty acids in the intestinal tract can inhibit the growth of harmful bacteria, and help the growth of probiotics such as bifidobacteria, and the increase in the number of probiotics in the body can, in turn, improve the body's immunity and prevention of enteritis, enterocarcinoma, dysentery and constipation, etc. α-cyclodextrin as food fibre or to improve the metabolic syndrome of the additional material is widely used in functional foods. 2) Prevent and improve diabetes α- cyclodextrin can block the sugar in the blood of the body, but not to prevent diabetes, and also can be used as a food fibre to prevent diabetes. Cyclodextrin can prevent the absorption of sugar in the intestine, promote the excretion of sugar after being encapsulated, reduce the peak of blood glucose after a high-starch meal, and achieve the effect of inhibiting the rise of postprandial blood glucose. α-Cyclodextrin has a good effect on the prevention and improvement of diabetes mellitus, and it can be used as a kind of effective raw material of hypoglycemic health food for hyperglycemic patients and patients with type II diabetes mellitus to prevent postprandial hyperglycemia. EU Regulation 536 of 2013, in the statement on nutrition and health claims for food, confirms that alpha-cyclodextrins are scientifically proven to be effective in regulating blood glucose ‘Consumption of starch-containing meals containing alpha-cyclodextrins reduces the postprandial rise in blood glucose’, and that if it is stated that at least 5 g of alpha cyclodextrins are contained in every 50 g of starch in a meal portion, the alpha cyclodextrins will be used to lower blood glucose after the meal. If it is stated that a meal portion of the food contains at least 5 g of alpha-cyclodextrin per 50 g of starch, the manufacturer is allowed to label the product on the package as having hypoglycemic efficacy.3) Improvement of the stability of additivesAlpha-cyclodextrins are used in combination with additives such as vitamin E, natural pigments (β-carotene, chlorophyll, etc.), and food flavourings (e.g., rosehip oil, fennel brain, etc.) to improve the stability of additives for long-term storage or retention in food products. Preparation 1.Blend tapioca starch and distilled water into slurry according to the concentration of 15%, and stir under the condition of 85℃ for 15 minutes, so that the starch granules are fully swollen and dissolved.2.Adjust the PH value to 5, add CGT enzyme according to the ratio of 200 units per gram of starch, and then add the n-decanol with the volume of 8% of starch mass, and react for 6 hours.3.Separate the n-decanol in the reaction solution by water vapour distillation.4.Adjust the temperature to 50℃, and add the n-decanol in the reaction solution. . adjust the temperature to 50°C, and then add CGT enzyme to make the ratio of 400 units per gram of starch; add ethanol with a volume of 20% of the starch, and then react for 10 hours.5. Directly filter the reaction solution and collect the filter cake, which includes the complex precipitates formed by the ethanol and α-cyclodextrin, as well as the starch that did not react; re-solubilise the filter cake, and remove the ethanol by reduced-pressure distillation, and when the distillation is finished After the end of distillation, the distillate is filtered to remove the unreacted starch, and the aqueous solution of α-cyclodextrin is obtained; the aqueous solution is evaporated and concentrated, and the α-cyclodextrin crystals are obtained by placing it in a low-temperature environment at 2℃. Chemical properties cyclodextrin is a ring-shaped oligodextrose. Usually by 6, 7 or 8 glucose units through the α,1-→4 bond cyclic phase to connect the crystalline Chemicalbook. They are called α-, β- or γ-cyclodextrins [α-Cyclodex-trinakCyclohexaamylose, β-Cyclodextrin or Cyclo-heptaamylose, γ-Cyclodextrin or Cyclooctaamylose], respectively. Cyclodextrins do not have reducing termini and are stable to acids, and ordinary starch acids are difficult to hydrolyse them. The properties of various cyclodextrins are shown in the following table: number of α-glucans 6 molecular weight 972.86 spatial diameter (×10-8m) 6 cavity depth (×10-8m) 7-8 crystalline shape (anhydrous) acicular specific spin [α]D25 water +150.5° solubility 14.5 (g/100g water, 25°C) colour reaction with iodine cyanine use cyclodextrins have cavities in the centre of the ring structure The cyclodextrins have cavities in the centre of the ring structure, and there are -CH- and glucoside-bound oxygen atoms inside, which are sulphur-hydrophilic, and glucose 2-position, 3-position and 6-position -OH groups are hydrophilic, which can be complexed into an encapsulation of other molecules through weak van der Waals forces.
2.Technical indicators:
Item | Specification | Test Result |
Appearanc | White or off white powder | Conform |
Assay W/% | 98%-102% | 99.7% |
Heavy metal | ≤10ppm | ＜ 10ppm |
Residue on ignition | ≤0. 1% | 0.05% |
Loss on drying | ≤11.0% | 8.3% |
Reducing sugars | ≤0.5% | 0.25% |
Ph value | 5.0-8.0 | 6.0 |
Optical rotation | +147。- +152。 | +150.3° |
3. Packaging and storage:
Packaging specification: Packing specification: 25kg/bag, also can be determined according to user's need.
During transportation, it is necessary to protect against sunlight, rain, and high temperatures.
The product should be stored in a cool, dark, ventilated place, away from sources of fire.
4.Safety protection:
Pay attention to labor protection when handling it and avoid contact with skin, eyes, etc.After contact, rinse immediately with plenty of water
Related keywords：
Cyclohexapentylose
CAS 10016-20-3
alpha-cyclodextrin powder
alpha-cyclodextrin powder
