Cyclohexapentylose Raw Materials powder

CAS:10016-20-3

MF:C36H60O30

MW:972.84

EINECS:233-007-4

Specification​: 99% min Cyclohexapentylose powder

Sample:Cyclohexapentylose powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Cyclohexapentylose powder Usage and Synthesis.

Cyclodextrins are oligosaccharides with a hollow cylindrical three-dimensional ring structure, which have been widely used in the fields of catalysis, separation, food and medicine due to their hydrophilic outer edge and hydrophobic inner cavity.

α-Cyclodextrin is an isomer of cyclodextrin, and its structure is similar to that of cyclodextrin, with hydrophilic outer surface and hydrophobic inner cavity.

α-Cyclodextrin also has a wide range of applications in the industrial field, for example, in the pharmaceutical industry, it can be used as a carrier material for drugs, encapsulating the drug in its internal cavity, thus improving the stability, solubility and bioavailability of the drug.

In addition, α-cyclodextrin can also be used in the food industry, for example, as a food additive to improve the stability and taste of food.

In conclusion, α-cyclodextrin, as an important cyclodextrin isomer, has a wide range of applications in various fields.

Uses and functions of Cyclohexapentylose powder.

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 odor and bad taste of drugs.

In food manufacturing, it is mainly used to eliminate bad taste and odor, to improve the stability of spices, flavors and pigments, to enhance the emulsification ability and moisture-proof ability to improve the taste of food. It is a good stabilizer, emulsifier and flavoring agent for pharmaceutical, food and cosmetic manufacturing industries.

Cyclodextrins are ideal host molecules similar to enzymes found so far and have enzyme-modeling properties of their own. Therefore, cyclodextrins have received great attention and are widely used in the fields of catalysis, separation, food as well as pharmaceuticals.

In addition to the properties and uses of other CDs, α-CD is more suitable for encapsulating small molecules and applications requiring higher CD solubility, because the inner cavity size of α-CD is smaller than that of β-CD.

Preparation of action of Cyclohexapentylose powder.

1. Blend tapioca starch and distilled water to form a 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 n-decanol with a volume of 8% of the mass of starch, and react for 6 hours.

3. Separate the n-decanol in the reaction solution by water vapor distillation.

4. Adjust the temperature to 50 ℃, then add CGT enzyme to make the ratio of 400 units per gram of starch; add ethanol that accounts for 20% of the volume of starch, and then react for 10 hours.

5. The reaction solution is directly filtered, and the filter cake is collected, which includes the complex precipitation formed by ethanol and α-cyclodextrin as well as the unreacted starch; the filter cake is re-solubilized, and the ethanol is removed by decompression distillation, and when the distillation is finished, the distillate is filtered to remove the unreacted starch, and an aqueous solution of α-cyclodextrin can be obtained; the aqueous solution is evaporated and concentrated, and placed with a low-temperature environment of 2°C to obtain the α-cyclodextrin Crystallization.

Product Method of Bulk Cyclohexapentylose powder.

Cyclodextrin was discovered by Villers in 1891, and α and β cyclodextrins were successfully isolated at the beginning of this century. 1972-1973 the discovery of bacteria producing cyclodextrin enzyme (i.e., cyclodextrin glucosyltransferase, abbreviated as CGT-ase), especially the alkalophilic bacteria therein, was of great significance for the large-scale production of cyclodextrins.

Cyclodextrin can be obtained from potato, corn, wheat and other processed starch as raw material through the following process: starch suspension [70-80 ℃ liquefaction] [60 ℃ and ethanol reaction], heat inactivation, filtration, concentration and drying.