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KMID : 1007519990080010038
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Food Science and Biotechnology
1999 Volume.8 No. 1 p.38 ~ p.42
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Optimization of the Conditions for the Oxidation of Primary Alcohol Groups in β-Cyclodextrin by the Response Surface Methodology
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Kang, Sun Chul
Kim, Do Man/Chang, Pahn Shick/Cho, Gye Bong
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Abstract
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Using 2,2,6,6-tetramethyl-l-piperidine oxoammonium ion (TEMPO), sodium bromide, and sodium hypochlorite as catalysts, we could produce oxidized β-cyclodextrin with high water solubility by the selective oxidation reaction to convert only the primary alcohol group into the carboxyl group. Then, all the conditions such as pH, TEMPO content, sodium bromide content, and the reaction time were optimized for the oxidation by the response surface methodology (RSM). As for the oxidation reaction of β-cyclodextrin, the regression model equation for the degree of oxidation (DO, %) to the change of four kinds of independent variables could be predicted as follows: DO = 92.91 + 5.25 (pH) + 6.02 (NaBr content) + 6.72 (Reaction time) -4.21 (TEMPO content)². The stationary point appeared to be the maximum point. The optimum conditions for the oxidation of β-cyclodextrin in 100 mL of aqueous solution were pH of 10.39, TEMPO content of 8.59 ㎎, NaBr content of 0.39 g, and the reaction time of 101.34 min.
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