Studies On Releasing Cholesterol From The Inclusion Compound Of Cholesterol And β-Cyclodextrin

The by-product,inclusion compound of cholesterol and β-cyclodextrin,which was created and abandoned in preparing low cholesterol egg yolk liquid using β-cyclodextrin,had high cholesterol content. It caused waste of resource and exorbitant cost of removing cholesterol and held back the industrialization of removing cholesterol from eggs. In this paper,releasing cholesterol from the inclusion compound of cholesterol and β-cyclodextrin and utilizing of the recycling β-cyclodextrin were mainly studied.Firstly,the experiments on determination of cholesterol in the inclusion compound of cholesterol and β-cyclodextrin by gas chromatography showed the method was veracious and precise and could entirely satisfy the request of determination of cholesterol.A procedure was optimized by means of contrastive experiments on releasing cholesterol from the inclusion compound of cholesterol and β-cyclodextrin. The result indicated that the releasing rate of cholesterol was satisfactory and the experimental data were steady in the optimum procedure.The making condition for releasing cholesterol from the inclusion compound was found based on the single factor experiments. The experiments demonstrated that the releasing rate of cholesterol was reached to more than 97% in the optimum condition including pH value 9.5,regurgitant time hour,concentration of edible ethanol 96% and regurgitant temperature 80C. By quadratic regressive orthogonal rotary experiments,a mathematic model about the cholesterol's releasing was built to predict and control the dissociation of the inclusion compound of cholesterol and β-cyclodextrin.The crystalloid cholesterol products with high purity were obtained through processes of saponification,decoloring and crystallization,and a viable procedure of refining cholesterol was established.The experiments proved that the embedding capability of the recycling β-cyclodextrin was effective as before,and the nutrition components and the active components in egg yolk liquid had not been destroyed by the recycling β-cyclodextrin.The thesis studied the general using of the inclusion compound of cholesterol and β-cyclodextrin. It was significative to accelerating the development of low cholesterol egg products and gained a source of cholesterol.