通过对以麦芽糊精为底物，合成β-环糊精过程中工艺参数的研究，为环糊精生产提供参数指导。经试验得出最佳参数为：添加10% (V/V)环己烷，以DE 5.80的麦芽糊精为底物，底物浓度15~20% (m/V)，反应温度50 ℃，反应pH 8.5，加酶量5 U/g淀粉，反应时间5~10 h的条件下，β-环糊精得率最高。

In order to provide guidance for producing cyclodextrin, the process parameters of β-ctclodextrin synthesized from maltedextrin were studied. Under laboratory conditions, high yidld of β- ctclodextrin was reached under the following optimal parameters: 10% (V/V) cyclohexane, DE 5.80 maltodextein, substrate concentration of 15-20% (m/V), 5 U/g enzyme, the pH of reaction mixtrure 8.5, reaction temperature at 50 ℃, and reaction time 5-10 hours.