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안종일,최하영,임완빈,문호상 ( Chong II Ahn,Ha Young Choi,Wan Bin Im,Ho Sang Moon ) 한국유화학회 1998 한국응용과학기술학회지 Vol.15 No.3
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 substitued 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.