beta-Cyclodextrin
[CAS# 7585-39-9]

Identification

• Classification: Biochemical >> Carbohydrate >> Polysaccharide
• Name: beta-Cyclodextrin
• Synonyms: beta-Cycloamylose; beta-Cycloheptaamylose; beta-Dextrin
• Molecular Formula: C₄₂H₇₀O₃₅
• Molecular Weight: 1134.98
• CAS Registry Number: 7585-39-9
• EC Number: 231-493-2
• SMILES: C([C@@H]1[C@@H]2[C@@H]([C@H]([C@H](O1)O[C@@H]3[C@H](O[C@@H]([C@@H]([C@H]3O)O)O[C@@H]4[C@H](O[C@@H]([C@@H]([C@H]4O)O)O[C@@H]5[C@H](O[C@@H]([C@@H]([C@H]5O)O)O[C@@H]6[C@H](O[C@@H]([C@@H]([C@H]6O)O)O[C@@H]7[C@H](O[C@@H]([C@@H]([C@H]7O)O)O[C@@H]8[C@H](O[C@H](O2)[C@@H]([C@H]8O)O)CO)CO)CO)CO)CO)CO)O)O)O

Properties

• Density: 1.6±0.1 g/cm³, Calc.^*
• Melting point: 322.9 ºC (decomp.)^**
• Index of Refraction: 1.591, Calc.^*
• Boiling Point: 1541.2±60.0 ºC (760 mmHg), Calc.^*
• Flash Point: 885.9±32.9 ºC, Calc.^*

^* Calculated using Advanced Chemistry Development (ACD/Labs) Software.
^**Song, Le Xin; Bulletin of the Chemical Society of Japan 2007, V80(11), P2185-2195.

Safety Data

• Hazard Symbols: GHS07 Warning
• Hazard Statements: H332
• Precautionary Statements: P261-P304+P340

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Eye irritation	Eye Irrit.	2A	H319
Skin irritation	Skin Irrit.	2	H315
Specific target organ toxicity - single exposure	STOT SE	3	H335

Discovory and Applicatios

Beta-cyclodextrin is a cyclic oligosaccharide composed of seven glucose units linked by alpha-1,4-glycosidic bonds. It is one of the three naturally occurring cyclodextrins, along with alpha- and gamma-cyclodextrins, which differ in the number of glucose units in their structures. Beta-cyclodextrin has a unique toroidal shape, which creates a hydrophobic central cavity that can encapsulate various guest molecules. This ability to form inclusion complexes is the key feature that makes beta-cyclodextrin useful in a variety of applications.

The discovery of cyclodextrins dates back to the late 19th century when the scientist Fritz Schuh discovered a starch derivative with the ability to form complexes with certain molecules. However, it was not until the 20th century that cyclodextrins were extensively studied and their potential applications were fully realized. Beta-cyclodextrin, in particular, became the subject of interest due to its ability to stabilize guest molecules and enhance their solubility in water.

One of the primary applications of beta-cyclodextrin is in the pharmaceutical industry. Beta-cyclodextrin can encapsulate poorly water-soluble drugs, improving their solubility, stability, and bioavailability. This is particularly valuable in the development of oral drug formulations, as many active pharmaceutical ingredients (APIs) suffer from low water solubility, which can limit their effectiveness. By forming inclusion complexes with beta-cyclodextrin, these drugs can be more easily absorbed in the gastrointestinal tract, leading to improved therapeutic outcomes.

In addition to its use in drug delivery, beta-cyclodextrin has applications in food and beverage industries. It is used as a food additive to stabilize flavors, fragrances, and other bioactive compounds. For example, beta-cyclodextrin can encapsulate volatile compounds in food and beverages, preventing their degradation and enhancing their shelf life. It is also used to mask unpleasant tastes or odors in products like medicines and functional foods.

Beta-cyclodextrin's ability to form inclusion complexes has also made it a valuable tool in analytical chemistry. It is commonly used in chromatography and other separation techniques to selectively bind and separate molecules based on their affinity for the cyclodextrin cavity. This property is particularly useful in environmental monitoring, where beta-cyclodextrin can help identify trace levels of contaminants in water, soil, and air.

In the cosmetic industry, beta-cyclodextrin is used as a stabilizer for active ingredients, such as vitamins and antioxidants, in skin care products. By encapsulating these ingredients, beta-cyclodextrin helps protect them from degradation due to light, oxygen, and heat. Additionally, beta-cyclodextrin can improve the penetration of these active ingredients into the skin, enhancing their efficacy.

Despite its many applications, the use of beta-cyclodextrin is not without challenges. One limitation is its relatively low binding affinity for certain guest molecules, which can reduce the efficiency of complex formation. Researchers continue to explore ways to modify the structure of beta-cyclodextrin to improve its performance in specific applications.

In summary, beta-cyclodextrin is a versatile compound with a wide range of applications across various industries, including pharmaceuticals, food and beverages, cosmetics, and analytical chemistry. Its ability to form inclusion complexes with a variety of guest molecules makes it valuable in enhancing the solubility, stability, and bioavailability of active ingredients. As research continues, beta-cyclodextrin's potential uses are likely to expand, making it an important tool in numerous fields.

References

2025. Synthesis of β-cyclodextrin magnetic-graphene-oxide pyrenyl (β-mGOP) gels for high-throughput enrichment and detection of various trace mycotoxins in food using UHPLC-cIMS. Food Chemistry, 467.
DOI: 10.1016/j.foodchem.2024.142083

2025. Improved solubility and bioavailability of cyclolinopeptides by diacylglycerol in the β-cyclodextrin Pickering emulsions. Food Chemistry, 466.
DOI: 10.1016/j.foodchem.2024.141553

2025. Microwave-assisted, sulfhydryl-modified β-cyclodextrin-silymarin inclusion complex: A diverse approach to improve oral drug bioavailability via enhanced mucoadhesion and permeation. Carbohydrate Polymers, 347.
DOI: 10.1016/j.carbpol.2024.122880