(β-Cyclodextrin 유도체의 합성
(주)코리아스칼라
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- 2016.04.02
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- 1998.09
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서지정보
ㆍ발행기관 : 한국유화학회
ㆍ수록지정보 : 韓國油化學會誌 / 15권 / 3호
ㆍ저자명 : 안종일, 최하영, 임완빈, 문호상
영어 초록
Cyclodextrin are obtained from starch by enzymatic degradation. The three best characterize forms are α, β, γ cyclodextrin consisting of 6, 7, and 8 D-glucose units, respectively. Each of the glucose units are in the rigid C1 chair conformation and are linked by α 1,4 bonds. This geometry gives the cyclodextrin the shape of a hollow truncated cone with the wider side formed by the secondary 2- and 3-hydroxy groups and the narrower side by the primary 6-hydroxy group. The most characteristics property of the cyclodextrin is their ability to form inclusion complexes with a wide range of guest moleculars. We syntheses per-6-substituted β-cyclodextrin derivatives and investigate structures, spectrospcopic properties. The substituted materials are piperidine, piperazin, morphorine. The synthetic compound showed a good solubility than natural β cyclodextrin in organic solvents such as methylene chloride, methanol, ethanol, etc.
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