Premium
Reduction of Residual Toluene Content in beta‐Cyclodextrin through Preparing Inclusion Complexes
Author(s) -
Gerlóczy A.,
Fónagy A.,
Szejtli J.
Publication year - 1983
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19830350907
Subject(s) - toluene , cyclodextrin , chemistry , solvent , flavor , yield (engineering) , nuclear chemistry , chromatography , organic chemistry , materials science , food science , metallurgy
β‐Cyclodextrin, which is utilized mainly for inclusion complexation of flavors or drugs, may contain traces of organic solvent if solvent was applied during enzymic conversion to facilitate the separation and to improve the yield of the product. Maximum 10 ppm is the tolerated toluene content, however, generally no more than 3 ppm was found in a series of batches. β‐Cyclodextrin samples were prepared with 10,20 and 100 ppm 3 H‐labelled toluene inclusion, and from these artificially contaminated samples drug or flavor complexes were prepared. The complex preparation process reduced the toluene content to 9–62% of that of the starting level. Assuming that 2 ppm toluene is the residual contamination in the complex, 1 g β‐cyclodextrin/d consumption means an accumulated intake of 22 mg toluene in 30 years.