羟丙基倍他环糊精

 Name: hydroxypropyl- beta-cyclodextrin  

Other name : hydroxypropyl betadex ; 2-hydroxypropyl-beta-cyclodextirn ;

          Hydroxypropyl-β-cyclodextrin .

Abbreviation : HPBCD

CAS: 128446-35-5; 94035-02-6; 136019-12-0

EINECS: 420-920-1

Molecular formula : C₄₂H_70-nO₃₅(C₃H₈O₂)n

Molecular weight: 1134.98+58n

Solubility(in 100cm³ solvent, at 25℃) :       water:      >180 g

                                       Methanol:  >33g

                                       DMSO:    >33g

Qaulity ： Pharma grade / food grade / cosmetics grade / industry grade

Standard : USP40-NF35/ EP9.0 / CP2015

Package: 500g/bag , 2kg/bag,  10kg/drum , 20kg/drum

Use : medical \ food \  chemical \ cosmetic \ other industries

Specification :

Storage: at room temperature, in tightly closed container.

Applications:

Hydroxypropyl-β-cyclodextrin (HP-β-CD) is one of the most widely used cyclodextrin derivatives in current scientific researches and industry applications. It mainly used in food, pharmaceutical and cosmetics industries.

    1. In pharmaceuticals industry, HP-β-CD can increase solubility and bioavailability of insoluble drugs, so that the efficacy of drugs can last longer with less ingestion of drugs. It can adjust and control drugs release ratio, decrease side effects of drugs, and enhance stability of drugs. HP-β-CD can be used for oral medication, injection, mucosal delivery systems (including the nasal mucosa, rectum, cornea, etc.), dermal drug delivery systems, lipophilic drugs targeting delivery, and also used as protective agent and stabilizer of protein.

    2. In food and perfume industry, HP-β-CD can enhance the stability of nutritional constituent and extend active time of effective constituent. It can cover up bad smell and bad taste of nutritional constituent. It also can improve production processes and product quality.

    3. In cosmetics industry, HP-β-CD can reduce stimulate of organic molecular in cosmetic to the skin and mucosa. It can enhance the stability of matter, by preventing oxidation and volatilization of nutrients.