Measurement and Correlation of the Solubility of β-Cyclodextrin in Different Solutions at Different Temperatures and Thermodynamic Study of the Dissolution Process

Abstract

A new improved formulation was studied to improve the rehydration properties of freeze-dried dumplings. To provide basic data for industrial applications, the solubility capabilities of β-Cyclodextrin in sucrose, NaCl, and a mixed solution were measured at temperatures ranging from 303.15 to 353.15 K using a laser monitoring method. The experimental values indicated that the solubility of β-Cyclodextrin in solvents increased with increasing temperature. The simplified Apelblat model, Apelblat model, and λh model were employed to analyze the experimental results using correlation tests. The relative average deviation (RAD) values between the experimental and calculated values were less than 0.095, 0.075, and 0.103 for the simplified Apelblat equation, Apelblat equation, and λh equation, respectively. Apparent thermodynamic analysis of β-Cyclodextrin dissolution was also performed at the mean temperature using the model parameters of Apelblat equation. Furthermore, thermodynamic properties of the solution process, including the enthalpy, entropy, and Gibbs free energy, were also calculated and analyzed. This study provides the basic data for applications in industrial production, and is specifically of great significance for the improved formulation of freeze-dried dumplings.